Pé de Moleque Sour
Pé de Moleque Sour is a sweet, sour and toasty cocktail made with Whiskey, with high flavor complexity.
Ingredients
- 60 ml whiskey
- 45 ml pé de moleque syrup (e.g. Monin Monã line)
- 25 ml fresh lime juice
- 1 generous pinch salt
- Ice
- Piece of rapadura (unrefined cane sugar; preferred) or a piece of pé de moleque
Method
- In the shaker, add the pé de moleque syrup, salt, and lime juice. The salt brings out the peanut notes.
- Add the whiskey last.
- Fill the shaker with as much ice as it will hold and shake hard for 10 to 15 seconds.
- Set up a rocks glass with fresh ice and double strain (Hawthorne and fine-mesh strainer).
- Pour only half into the glass. Close the shaker and shake the rest for a few more seconds to re-aerate the dense syrup.
- Pour the second half on top to build a rich, lasting layer of foam.
- Set the rapadura on top of the drink — the look and aroma set up the first sip.
FAQ
What is in a Pé de Moleque Sour?
A Pé de Moleque Sour is made with 60 ml whiskey, 45 ml pé de moleque syrup (e.g. Monin Monã line), 25 ml fresh lime juice, 1 generous pinch salt, Ice and Piece of rapadura (unrefined cane sugar; preferred) or a piece of pé de moleque.
When should you serve a Pé de Moleque Sour?
A Pé de Moleque Sour fits dessert and a Brazilian table.
What is the bartender tip for a Pé de Moleque Sour?
The syrup's viscosity makes a stable foam without egg white. The salt cuts excess sweetness and lifts the roasted peanut notes, for a salted caramel profile.