Soursop Sour

The Chef
Audrey Saunders, Bemelmans Bar at the Carlyle Hotel.

Servings
Serves 1 (far right, back)

Ingredients
3⁄4 ounce fresh lemon juice
1 ounce simple syrup (see note)
1 1⁄2 ounces Gordon’s gin
3 ounces soursop nectar (Foco brand, available at Kalustyan’s)
2 dashes Angostura bitters
Garnish: Orchid

Cooking Instructions
Add all ingredients to a mixing glass filled with ice. Shake well, and strain into a rocks glass. Garnish with orchid.