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The Origins of Lynnette Marrero’s Clara Bow Cocktail
The Clara Bow is inspired by the New York Sour, an early twentieth-century cocktail that features a float of red or port wine on top of a classic Whiskey Sour. Mixologist Lynnette Marrero developed this cocktail alongside bartender Jim Kearns as an evocation of the speakeasies of the Prohibition era, back when bartenders resorted to using a combination of whatever sweeteners were on hand to mask the taste of spirits with questionable quality.
Lynnette Marrero’s Clara Bow Cocktail Recipe
Prep Time10 min
Total Time10 min
While Lynnette recommends reaching for a bourbon with a high rye content for the Clara Bow, feel free to go all out and use a rye whiskey as an alternative base spirit.
For the grenadine:
- 16 ounces pomegranate juice
- 8 ounces demerara sugar
- 3–4 orange peels
For the Clara Bow cocktail:
- ½ ounce Grenadine
- ½ ounce St. Germain elderflower liqueur
- ¾ ounce fresh lemon juice
- 1 ½ ounces bourbon
- 5–6 mint leaves
- Mint sprig, for garnish
- Make the grenadine: Combine pomegranate juice and demerara sugar in a saucepan and place over medium-high heat. Stir until the sugar is completely dissolved, about 5 minutes, and set the pan aside to cool. Express the oil from the citrus zests into the pan, and drop the peels into the liquid. Once cool, remove the peels from the liquid and store the grenadine in an airtight container in the refrigerator for up to 1 month.
- Combine all cocktail ingredients except for the mint sprig in a shaker. Add 4–5 ice cubes and shake vigorously.
- Using a Hawthorne strainer and a fine-mesh strainer, pour the contents into a coupe glass.
- Garnish with a mint sprig.
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