The old thyme sour is a complex variation, pairing Irish whiskey with elderberry liqueur, Green Chartreuse, cinnamon, and thyme.
The Canadian sour picks up the citrus aspect when using Canadian whisky. Bénédictine is the sweetener, with both lemon and lime for the sour. The Frisco sour is a popular variation. If you choose Scotch whisky, you have a scotch sour, which often skips the sweetener entirely. When you add soda to this drink (or any sour), you have a collins cocktail. If you opt for this, make a fresh sour mix for the best flavor. It is an easy option, and many sour recipes suggest it, although you lose control of the final taste. 
Sour mix (sometimes called sweet and sour mix) is a popular shortcut that combines the sweet and sour components into one mixer. If you’re looking for another “beginner friendly” bourbon cocktail, consider making a mint julep as well. Let me know what you think of my recipe, and how it turns out! But hey, I’m not going to pretend like I haven’t done it in a pinch.īut trust me, fresh lemon juice makes a BIG difference. I wouldn’t even judge you if you used the crappy bottled lemon juice. This is not a pretentious drink, so anything goes. If you do go with egg white, a coupe is best, but when you leave out the egg white? You can do a coupe, or you can serve it over a big cube in a rocks glass, or even get super pretentious and go nick and nora.Īs for whiskey? I like bourbon in this, but use whatever you’ve got. This drink is also great because you can serve it basically however you want. It cuts out all of the harshness often associated with whiskey, and allows you to taste the spirit without tasting straight alcohol.Īnd then once you’ve got them hooked on the whiskey sour, then you can slowly graduate them to a peach old fashioned.īefore you know it, they’ll be downing shots of Jamison like its nobody’s business. If you know someone who says they don’t like whiskey? Make them one of these. I love the fact that this drink is great for both whiskey and non-whiskey drinkers. Here are some other favorite cocktail books as well. I’m not sure I’ve found a better book for teaching you enough of the basics to help you feel comfortable experimenting on your own. Sidenote: Check out the book Cocktail Codex to learn about some of these ratios and recipes. My recipe? I keep it really simple, and use the same ratio I use for my classic daiquiris. Garnish with bitters.Ī post shared by Katie Ogle on at 6:40pm PDT Shake with ice – strain into a chilled coupe glass. – 2 oz Bourbon – 0.75 oz fresh lemon juice – 0.5 oz simple syrup – 1 egg white (optional) – 3 dashes Angostura bitters Add first four ingredients into a cocktail shaker. For my recipe here, I’m not going to suggest that since I know a lot of people just starting out with cocktails feel pretty worried about cracking egg white into their drinks.īut if you’re feeling adventurous, give her recipe below a try, or get even more unique and try this Union Club cocktail. Which gives it an awesome froth, and a fantastic texture. 
My sister for instance, makes her whiskey sours with egg white. There are a lot of recipes out there, and frankly any one of them could be great. This is a great drink, because there’s not that much you can do to screw it up.
#Whiskey sour how to#
Third, it’s delicious. I clearly had too many of those nightclub memories to realize, that a proper whiskey sour with decent bourbon and fresh lemon juice, is really damn good! How to Make a Whiskey Sour Second, it’s easy to make, so anyone can do it, or it’s super fast to whip up for guests. The whiskey sour ticks a lot of boxes for me.įirst off, there’s a lot of different ways you can make it depending on your preferences – so there’s variety. So naturally, I had to explore this a bit. I’ve had three friends over the last couple months, none of whom are big liquor drinkers, all tell me that they’d discovered a whiskey sour and it was now their drink of choice. To me a whiskey sour was the drink you’d get at a nightclub if you wanted to feel slightly less dirty than you really were.Īnd then they’d pour crappy well whiskey into a glass with a bunch of artificial sour mix, and you’d think you were amazing.īut lately, I’ve discovered a newfound love for the whiskey sour.Īnd most of this comes from friends who aren’t cocktail drinkers. To be honest, up until recently I really haven’t had very many whiskey sours.
0 kommentar(er)
