Bottom Of The Barrel- Amber Bruce

Last week we featured the fourth installment of our Bottom Of The Barrel Series- a collaborative effort between Two For The Bar and Joann Pai of Acorn Mag in which we challenge craft bartenders to use not-so-craft ingredients to create a new cocktail.

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Last week Gez McAlpine took the challenge to new heights when he was sicked with Cinnamon Roll Vodka as his main ingredient. Gez then called out Amber Bruce of Cuchillo and tasked her with everyone’s inner 14-year-old favourite- Green Apple Sour Puss.

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The Bartender: Amber Bruce
The Ingredient: Green Apple Sourpuss
The Cocktail: Granny’s Little Secret

Recipe:
2 oz Medium Dry Sherry
¾ oz Sour Puss Apple Liquor
⅓ oz Mezcal
¼ oz Demerara Syrup
¾ oz Fresh lemon juice
2 dashes General Ambroses Apothecary Bitters

Shake all ingredients over ice and strain into a glass filled with crushed ice. Garnish with an apple fan.

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The finished product was somewhat reminiscent of a cobbler with notes of green apple and a nuttiness from the sherry. The Mezcal also provided a hint of smoke. Amber found her ingredient to be a bit of a misnomer as the neon green liquid was more sweet than sour. When attempting to use it as the acidic component of her cocktail failed, she decided to approach the ingredient as a modifier which resulted in a simultaneously refreshing and earthy creation.

  • Matt Maisonville

    While less effective then the real reason Sour Puss exists (to be used as a chaser for vodka shots) it is prettier.