Recipe

• 15ml blue Curaçao

• 30ml rye whiskey

• 10ml lemon juice

• 10ml sugar syrup

• 30ml red wine

Pour the Curaçao into a rocks glass, then fill up the glass with ice. Shake the whiskey, lemon juice and sugar syrup together with ice and strain gently into the glass, disturbing the Curaçao as little as possible. Pour the wine on top, again trying not to disturb the drink, perhaps by pouring over a teaspoon.

My triple sour was a major breakthrough that I was immensely proud of, and my journey into layered drinks continues here. After a red-yellow-red drink, I thought three distinct primary colours would be a fun thing to try, and the only blue thing I had was Curaçao, a sweet orange-flavoured liqueur from the Dutch Caribbean.

I was concerned that liqueur wouldn't stay at the bottom. As I mentioned in my triple sour post, layered drinks are all about density, and while it was easy to keep syrup at the bottom I didn't know whether Curaçao would be sugary enough to manage it. But I was delighted to find that it stayed in place very nicely.

I enjoyed the drink! The sweetening progression from wine to cocktail to liqueur works well, and orange after lemon is certainly pleasing. Besides this, the colours are perfect.

Stay tuned for my upcoming attempt at a traffic light sour.