THE DRINK: Clarified New York Port Sour

Add all ingredients except the Port wine to a mixing glass and stir over ice for 20 seconds. Double strain into a rocks glass over fresh ice. Using the back of a bar spoon, slowly float approx. ½ oz. of Port wine. Garnish with Lemon zest.

 Clarified Simple Syrup*

You’ll need four clean glasses, a funnel, coffee filters, and heavy cream to start. In the first glass combine the recipe above (excluding the Port wine) but triple the measurements. In the second glass, add 1 1/2 oz. |45 mL of heavy cream, then slowly add the triple batch mixture to the glass with cream. The mixture will start to curdle instantly. In the third glass, place a funnel with a coffee filter on top and slowly pour the mixture from the second glass through it. You will see a cloudy liquid pour seemingly easily through the filter, but this will slow down after a few seconds, and you’ll begin to see a very slow drip of clear liquid. Move the funnel with the coffee filter from the third glass to the fourth and final clean glass. Now slowly pour the mixture from glass three back into the funnel on top of glass four and watch as it slowly drips. This process takes a very long time and requires a lot of patience. Once the mixture is completely filtered, it will appear very clear. This can be stored for up to six months.