Shawmut St Sour (Coppa)

Alexis Jesup

Coppa’s Shawmut St Sour is a variation on a variation. Its roots go back to the New York Sour, an old-school cocktail that kicks up the classic Whiskey Sour formula (whiskey, lemon juice, and simple syrup) by adding a red wine float. Now this South End trattoria has lent its own twist—and address—to the drink with the inclusion of a few ingredients more in line with its Italian focus: Lambrusco and Bruto Americano.

“I wanted to do a spin on a sour, and then take it in a totally different direction with the Lambrusco float,” says beverage manager Jodie Battles. The Lambrusco she uses, L’Albone, is somewhat hard to find outside of boutique wine shops—but Villa di Corlo or another similarly dry, dark Lambrusco can be subbed in for the float.

While Bruto Americano is not technically Italian (it’s from California), it draws inspiration from the bitter category of Italian spirits that most famously includes Campari. Its herbaceous flavor cuts through the sweetness of the drink’s spirit base, Hochstadter’s Slow & Low, a bottled Old Fashioned that is made with rye, citrus, and rock candy.

The Lambrusco float adds a beautiful, dark color that cascades down the sides of the glass and lends a deep, tart flavor to the first few sips. Soon after the bitterness from the citrus and Bruto Americano kicks in, while the sweetness of Slow & Low lingers at the end.

Shawmut St Sour
1½ ounces Hochstadter’s Slow & Low
1-1½ ounces Lambrusco (or enough to fill to brim of glass)
¾ ounce lemon juice
½ ounce Bruto Americano
½ ounce simple syrup
3 dashes orange bitters
Orange slice, for garnish

Combine all ingredients except Lambrusco in a shaker with ice. Shake until chilled, then strain into a Collins glass. Add Lambrusco float, express the oil from the orange slice over the drink and garnish.

Brian Samuels

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