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Eric Wolfinger’s Sunset Sour

Photo by Eric Wolfinger

In the February issue of 7x7, we pulled off a boar hunt and feast of epic proportions in Healdsburg ("The Omnivore's Delight," p. 44). Our lovely guests contributed to a beautiful potluck, and they've generously shared the recipes for some of our favorite dishes. They're proportioned for a crowd, so get the gang together for a delicious winter fête, and enjoy!

Our wonderful photographer, Eric Wolfinger, suggested this appetizing cocktail for a stunner that could satisfy a hoard of very thirsty guests. The original recipe comes from James Beard-nominated barman, Bobby Heugel of Anvil Bar & Refuge in Houston. We riffed on his Apparent Sour by mixing it for 12, using a budding sprig of rosemary for added flourish, and a moniker to match the mood. Cheers!

Sunset Sour

Serves 12

18 ounces Aperol 
9 ounces St. Germain elderflower liqueur
9 ounces lime juice 
12 rosemary sprigs

1.    Combine liquid ingredients and pour into large glass bottles. Chill in freezer or refrigerator until ready to serve.
2.    Shake with ice and strain into Mason jars. You’ll have a lot of volume, so do this in stages.
3.    Garnish with rosemary.