While the job of a sommelier isn’t easy (developing wine lists, suggesting pairings, training staff), our own Branden McRill knows how to make good use of his downtime. When he’s not mixing it up as Beverage Director of the Marcus Samuelsson Group, you can find Branden doffing one of his natty bowties and settling in with this recipe for Sommelier’s Nightcap, his take on a rye sour. And when it’s just easiest to pop a bottle cap? “I love any Belgian-style white ale like Leffe, Hoegarden or a Southhampton Double White.”
2 oz Templeton Rye
0.5 oz fresh squeezed lemon juice
0.5 oz fresh squeezed lime juice
1 oz simple syrup
orange or lemon bitters
Combine all ingredients in a shaker with ice and pour over one large ice cube. Add three drops of orange or lemon bitters and garnish with a lemon slice.