B was in the mood for something “autumnal” when she ran across this little concoction on the Imbibe website. They found the Sinsear, the brainchild of Yvette Leeper-Bueno, owner of Vinatería in Harlem, in the Cherry Bombe: The Cookbook. Curiously, no mention was made of the name; sinsear is Irish for ancestor? At any rate, it’s definitely autumnal and thoroughly enjoyable.
The Sinsear
- 2 oz. bourbon
- 1 oz. apple cider
- 1 oz. fresh lemon juice
- 1 oz. simple syrup
- 1 Tbsp. grated fresh ginger
Shake with ice and double strain into a rocks glass. Garnish with a sprig of rosemary.
Double straining through a fine mesh strainer really is necessary with this one if you don’t want ginger bits in your drink (and you don’t). Also the scent from the rosemary sprig really does add to the drink. Readers of this blog will readily know that we don’t generally go in for modern herb infused cocktail gastronomy drinks usually, but this one is definitely worth making an exception for.
As an added bonus in celebration of 1) autumn and 2) Kentucky’s bourbon heritage, we offer a MolecularDrinking original riff on the Sinsear. Make it exactly as above and add 1 oz of the green walnut liqueur, nocino. We’d like to call it the Ugly Mudder. While not much to look at, it’s also an enjoyable to stave off the impending winter chill.
Bottoms up!