PHOTOS BY MIKE RITTERBECK
Each month, LOCAL Life features a must-try signature cocktail from a local establishment. This month, we highlight the Thyme For A Sour, created by mixologist Gioia Dibartolomeo for Poseidon. Named for “the god of the sea,” Poseidon has become a mid-island hotspot for seafood, steaks and exquisite cocktails. For this special cocktail, Dibartolomeo reached for bottles of Bulleit Bourbon Whiskey, Chambord Liqueur and Angostura Orange Bitters.
“This cocktail is an easy-drinking, yet liquor-forward twist on a traditional sour,” Dibartolomeo said. “It features seasonal elements like thyme, orange and raspberry, offering a well-balanced sweet and tart cocktail with a sharp herbal nose.”
Sours originated in the 1600s, when sailors combined citrus with their alcohol to combat scurvy. By the 1800s, sours made their way into bar manuals using whiskey, rum and brandy. The Prohibition era took sours in a new direction with the likes of a Bee’s Knees, with honey and lemon using “bathwater” gin. In the 1990s, with all the innovated powdered cocktail mixes, the quality of sours took a nosedive. But with the new millennial appreciation for reviving traditional techniques of making homemade bitters, simple syrups and cordials, sours are thriving once again.
“By using traditional techniques in new ways, this balanced cocktail appeals to those who want a classic libation yet also want a refreshed perspective,” Dibartolomeo said.
We’ll drink to that!
Signature Cocktail –Thyme For A Sour
1 1/2 ounces Bulleit Bourbon Whiskey
1/2 ounce Chambord Liqueur
4 dashes Angostura Orange Bitters
1/2 ounce homemade thyme simple syrup
1 ounce homemade sour mix
Extra squeeze of fresh lime juice
Combine ingredients and dry shake. Add ice and shake vigorously. Strain over rocks in Collins glass. Garnish with raspberry and thyme sprig.