Making The Boynton Sour
Thank you to The Boynton Beach CRA for producing this video and article!
Located at 510 #101 E. Ocean Avenue, The Butcher & The Bar features a full-service retail butcher shop, premium bar, and dining venue. The Butcher shop is a whole animal butchery featuring regionally sourced and clean meats and food. The bar emphasizes local and regional liquor, wine, and beer. The Butcher and the Bar plan to provide a “premium, not pretentious” experience with an old-school vibe and emphasis on high quality food, beverage, and service. The Butcher & The Bar Executive Chef Daniel Ramos is formerly Executive Chef of Sundy House in Delray Beach and Market 17 in Fort Lauderdale. Most recently, he served as Executive Sous Chef at Quail Ridge Country Club, before leaving to pursue his bone broth and sausage-making venture, Red Splendor. Chef Dan has an unparalleled passion for locally sourced, farm-fresh ingredients and “clean” foods.
he Butcher & The Bar’s Boynton Sour
- 2 parts Whipsaw Rye
- 1/2 part Partners Vermouth
- 1 part Lemon Juice
- 1 part Simple Syrup
- 1 part Aquafaba (Chickpea Water)
Combine the Whipsaw Rye, Lemon Juice, Simple syrup, and Aquafaba in a shaking tin.
Add ice and shake. After 10 seconds strain the content back into the tin for an additional dry shake to foam the drink up.
After invigorating the drink with no ice (dry shake) strain over block ice and pour the sweet vermouth down the side of the glass using a spoon.