Cocktail recipe

Cedar Room Sour recipe.

Cedar Room Sour combines Calvados with Hibiscus syrup, Sparkling Wine, and Aloe Essence, finishing with a lively, refreshing lift.

Cocktail recipe 5 mins Mocktail option
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Cedar Room Sour cocktail image
Cedar Room Sour

Description

Cedar Room Sour earns its place in the glass by keeping the idea clear. The recipe combines Calvados, Hibiscus syrup, Sparkling Wine, and Aloe Essence. Bubbles keep the serve open and refreshing, so the richer or sweeter elements stay light on the palate.

It fits naturally into aperitif hour, garden drinks, parties or any round where you want flavour without a heavy finish. Use fresh ice and serve promptly so the texture and aroma arrive at their best.

Ingredients

  • 15 ml Calvados
  • 10 ml Hibiscus syrup
  • 70 ml Sparkling Wine
  • 5 ml Aloe Essence
  • Ice

Equipment needed

Bar Spoon – Used to stir the drink smoothly with ice before serving.

Instructions

  1. Add Calvados, Hibiscus syrup, and Aloe Essence to a shaker with ice; keep Sparkling Wine out of the shaker.
  2. Shake briefly until the base is well chilled.
  3. Strain into the serving glass over fresh ice.
  4. Top gently with Sparkling Wine, stir once or twice, and garnish.

Recommended glassware

Lowball Glass
Lowball Glass (recommended)

A short, sturdy glass for spirit-forward cocktails served over ice.

180–300 ml Short, wide, heavy-bottomed tumbler.

Best for: Old Fashioned, Negroni, Boulevardier, Whiskey Sour over ice, Rusty Nail.

Garnish: Great for orange twists, cherries, and large clear ice cubes.

Coupe Glass
Coupe Glass

An elegant stemmed glass for shaken or stirred cocktails served up.

Useful alternative if the primary glass is not available.

120–240 ml Stemmed glass with a broad shallow bowl.

Best for: Daiquiri, Sidecar, Manhattan served up, Gimlet, Clover Club.

Garnish: Great for expressed citrus peels, cherries, and small edible flowers.

Quick facts

5 mins Easy Approx. 16% ABV 0.3 units 255 kcal Fresh ice Mocktail option
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