The Continental Sour is a modern classic that combines the tartness of a Sour with the warm spice of mulled wine. Instead of lemon, fresh orange juice is used, which gains depth and fruity complexity when combined with red wine reduction. The base is a robust Bourbon Whiskey, its vanilla notes perfectly complementing the wintery aromas. A drink that feels at home both in the bar and living room – bold enough for purists, sweet enough for connoisseurs.
Here’s what you need for the Continental Sour
5 cl Bourbon Whiskey
3 cl fresh-squeezed orange juice
2 cl red wine reduction (simmered from 100 ml red wine and 10 g sugar down to 30 ml)
1.5 cl sugar syrup (2:1)
1 egg white (fresh, pasteurized)
1 dash Angostura Bitters (for garnish)
1 orange zest (for garnish)
What matters
The red wine reduction is key – it shouldn’t be too sweet, or the whiskey will get lost. Use a dry red wine with high acidity (e.g., a young Pinot Noir) and reduce it slowly until it’s syrupy but still liquid. The egg white binds the acidity and gives the drink a silky texture; the dry shake is crucial here, otherwise it will flocculate. Serve the drink not too cold – the aromas of the whiskey and the reduction develop better at slightly reduced chill.
Variations
- Winter Spice Sour — Replace the red wine reduction with 2 cl spice syrup (cinnamon, clove, star anise) and garnish with a cinnamon stick. Pairs perfectly with Rye Whiskey.
- Continental Fizz — Add 6 cl soda water and serve in a Highball glass with crushed ice. The effervescence enhances the fruity notes.
Frequently Asked Questions
Can I replace the red wine reduction with mulled wine?
No. Ready-made mulled wine often contains too much sugar and spices, which can overpower the whiskey. The homemade reduction concentrates the fruit and acidity without dominating the drink.
Why orange juice instead of lemon?
Orange juice harmonizes better with the red wine reduction and the bourbon. Its mild acidity and natural sweetness complement the vanilla and caramel notes of the whiskey, while lemon would taste too sharp here.
Can I leave out the egg white?
Yes, but the drink will lose texture and mouthfeel. The egg white binds the acidity and makes the Sour creamier. If you omit it, reduce the orange juice by 0.5 cl to maintain balance.
