DORAY SOUR

Name: DORAY SOUR
Ingredients: 2/3 cup Shaved ice (Quantity estimated to fill mixing glass.); 3 dashes Gum syrup (Can substitute with rich simple syrup (2:1 sugar to water ratio).); 4 dashes Lemon juice (Approximately 1 teaspoon.); 1 dash Lime juice (Approximately 1/4 teaspoon.); 1 teaspoon Green Chartreuse (Original recipe calls for 'Anricontine or green Chartreuse'. Anricontine is likely a typo for Apricotine (apricot liqueur), but Green Chartreuse is the specified alternative.); 0.75 ounce Tokay wine (or Sweet Catawba) (Originally '1/2 jigger'. Converted to modern measurement (1 jigger = 1.5 oz). Tokay (Tokaji) is a sweet Hungarian dessert wine.); 0.75 ounce Brandy (Originally '1/2 jigger'. Converted to modern measurement.); 1 handful Mixed fruits (For garnish (e.g., berries, orange slice, cherry).); 1 splash Seltzer water (Original calls for 'Apollinaris or Seltzer'.); 0.5 ounce Claret (Red Wine) (For topping/floating. Any dry red wine (Bordeaux style) works.)

This sophisticated 1917 cocktail combines the richness of brandy and sweet Tokay wine with the herbal complexity of Green Chartreuse. The Doray Sour balances sweet and tart elements through a blend of lemon, lime, and gum syrup, finished with a refreshing splash of seltzer. A float of Claret adds a beautiful crimson layer and dry finish to this elegant, multi-dimensional drink.

Ingredients

2/3 cup Shaved ice (Quantity estimated to fill mixing glass.)
3 dashes Gum syrup (Can substitute with rich simple syrup (2:1 sugar to water ratio).)
4 dashes Lemon juice (Approximately 1 teaspoon.)
1 dash Lime juice (Approximately 1/4 teaspoon.)
1 teaspoon Green Chartreuse (Original recipe calls for 'Anricontine or green Chartreuse'. Anricontine is likely a typo for Apricotine (apricot liqueur), but Green Chartreuse is the specified alternative.)
0.75 ounce Tokay wine (or Sweet Catawba) (Originally '1/2 jigger'. Converted to modern measurement (1 jigger = 1.5 oz). Tokay (Tokaji) is a sweet Hungarian dessert wine.)
0.75 ounce Brandy (Originally '1/2 jigger'. Converted to modern measurement.)
1 handful Mixed fruits (For garnish (e.g., berries, orange slice, cherry).)
1 splash Seltzer water (Original calls for 'Apollinaris or Seltzer'.)
0.5 ounce Claret (Red Wine) (For topping/floating. Any dry red wine (Bordeaux style) works.)

Instructions

1Fill a large bar glass or mixing glass about 2/3 full with shaved ice.
2Add the gum syrup, lemon juice, lime juice, Green Chartreuse, Tokay wine, and Brandy to the ice.
3Stir the mixture well until chilled, then strain into a fancy sour glass.
4Dress the drink with seasonal fruits. Add a dash of seltzer water, then carefully top off with a small float of Claret (red wine) and serve immediately.