We’ve been very excited to share this drink, the Mcilroy Sour with you for a while now for two reasons. First, it features the highly praised Bulleit Bourbon but more importantly, the drink has been created by the very talented James Estes who can only be described as a prodigy in the world of beverages.

James Estes began working in the London bar scene under the tutelage
of industry legends Zdenek Kastanek, Dre Masso and Esther Medina
Cuesta.  In 2013, he moved to Dubai to open the city’s first speakeasy
bar, Suga.  In 2014 he opened the highly acclaimed jazz/cocktail
lounge, Blasé, located within a soundproofed room inside the infamous
Cavalli Club.  Suga and Blasé were both monumental to the developing
cocktail culture in UAE, and played host to a number of guest
bartenders and speakers, including: Dan Warner, Simone Caporale, David
Rios and Erik Lorincz.
James has placed as a top finalist and crowd favourite in both Bacardi
Legacy (2014) and World Class (2015) cocktail competitions, and worked
as the Belvedere Brand Ambassador for the UAE following his victory in
the Best of Belvedere Cocktail Competition (2014) with his signature
cocktail, the Onyx Martini.  Another signature cocktail of his, Mother
Superior, reached global renown after being listed as one of the “25
Cocktails to Drink Before You Die” by the Huffington Post.  James now
works as the UAE Ambassador for Ocho Tequila and as bar consultant,
and can regularly be found popping up around the globe to share his
love for the trade with his playful twists of classics and world
famous signature cocktails.

Speaking of the drink James has shared with us, he says, “This was a drink i was experimenting with while working In a London members’ club. The
golfer, Rory Mcilroy was in and was curious of what I was creating and
became my guinea pig. I named the drink after him because he helped me
find the optimum balance.”

It goes without saying that the Mcilroy Sour catches our fancy and we will be drinking more than a couple of them at the Dram Attic house.

Ingredients
25 ml Bulleit Bourbon
25 ml Goslings Black Seal
25 ml Lemon Juice
20 ml Benedictine
15 ml Black Tea Syrup
15 ml Egg White

Method

Dry shake, shake with ice. Strain ingredients into a rocks glass and
garnish with angostura bitter art on top of foam.

Take a moment to admire the sheer beauty within the glass and enjoy responsibly.