Home / All Cocktail Recipes / vodka / The Fifth Avenue Sour
Blackleaf Organic Vodka
The Fifth Avenue Sour
Hibiscus reminds me of home, of ancestry blooming proud — floating her petals on a sour felt like letting Zimbabwe travel to New York with me. -Thandi
The Fifth Avenue Sour is where legacy meets luxury—a cocktail that bridges continents and stories with every sip. Curated by Thandi Walton, this cocktail blends ancestral memory with Manhattan sophistication, letting a whisper of Zimbabwe bloom on the lips of New York.
The foundation begins with Blackleaf Organic Vodka, chosen for its clean, elegant body that supports bold flavors without ever overpowering. It’s the perfect canvas for the sharp lift of fresh lemon juice and the smooth sweetness of simple syrup, creating a classic sour structure that’s anything but ordinary.
But the Fifth Avenue Sour isn’t just about balance—it’s about statement. The final touch, a float of either dry red wine or unsweetened hibiscus tea, isn’t a garnish—it’s heritage. A blood-hued flourish that ripples across the surface like silk, it adds depth, colour, and cultural resonance. For Thandi, hibiscus is memory—vibrant, wild, and rooted. It’s her way of carrying home into every city bar, every rooftop evening, every toast.
Finished with a skewer of fresh fruit—bright citrus, berries, maybe a pineapple bite—this cocktail is an ode to place and presence. It’s Fifth Avenue in a glass, but with heartbeats from Harare.
The Fifth Avenue Sour is more than a cocktail. It’s a crossing. A celebration. A return.
The Blackleaf Fifth Avenue Sour
1 Serving(s)
Ingredients
Tools of the Trade
Instructions
- In a cocktail shaker, combine 2 oz. of Blackleaf Organic Vodka, ¾ oz. of freshly squeezed lemon juice, and 1 oz. of simple syrup.
- Add ice and shake vigorously for about 10 to 12 seconds until well chilled.
- Strain the cocktail into a rocks glass filled with fresh ice.
- Using the back of a bar spoon, gently float either ½ to 1 oz. of a dry red wine (such as Chaos Theory, Malbec, or Cabernet Sauvignon — avoid sweet reds),
- OR 1 oz. of unsweetened hibiscus tea (made by steeping ½ cup of dried hibiscus flowers in 1½ cups of hot water for 30 minutes, then cooled).
- Skewer a selection of fresh fruit (such as citrus slices, berries, or pineapple), and place the garnish across the rim of the glass for a vibrant finish.
