Gaby Mlnarczyk created this original recipe which she called Sour Grapes. Here is our InstaFoam “cover” of her recipe, with a beautiful photo by Mr. O’Brien-Smith.
2 oz rye whiskey
1 oz fresh lemon juice
1 oz pink peppercorn infused simple syrup ( steep 1/2 cup of pink peppercorns in 3 cups of simple syrup)
4 drops InstaFoam
1 oz claret, merlot or barolo
Add everything to your Boston shaker except for the red wine, dry shake for 10-15 seconds without ice, add 4 ice cubes and shake for about 25 seconds, strain either into a chilled coupe glass or into a rocks glass filled with rocks ice cubes, pour the red wine down the side of the glass and dust with crushed pink peppercorns.