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Sunrise Sour at Añejo Restaurant

Sunrise Sour at Añejo Restaurant. (Photo: Amanda Zelichowski, courtesy Añejo)

Sunrise Sour at Añejo Restaurant. (Photo: Amanda Zelichowski, courtesy Añejo)

(Photo: Amanda Zelichowski, courtesy Añejo)

(Photo: Amanda Zelichowski, courtesy Añejo)

Raise a glass of this piquant cocktail to the dearly departed on Día de Muertos. Inspired by a classic New York Sour, bourbon is replaced by Hornitos Black Barrel Añejo tequila — which is an ideal substitute for bourbon-based drinks as it undergoes a similar aging process in deep charred oak barrels — and mixed with orange juice, a splash of lemon juice, egg white, and agave, then finished with a Cabernet Sauvignon float and a couple bourbon-soaked cherries.

♦ Añejo Restaurant, 2116 – 4 St SW 
   587-353-2656, anejo.ca

Recipe for Sunrise Sour:

1.5 oz Hornitos Black Barrel Añejo
1.5 oz Orange Juice
0.5 oz Lemon Juice
0.25 oz Agave
Egg White
0.5 oz Cabernet Sauvignon

Add the Hornitos Black Barrel, orange juice, lemon juice, agave, and egg white into a Boston shaker. Dry shake, then add ice and shake again. Pour over fresh ice into a double rocks glass, and using a bar spoon, float the Cabernet Sauvignon on top. Garnish with bourbon-soaked cherries and enjoy!

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