The whiskey sour made its official debut in Jerry Thomas' 1862 "The Bon Vivant's Companion" (or "How to Mix Drinks"), which was the first published bartending guide. The most popular ones for sour drinks are amaretto, citrus liqueur, coffee liqueur, and melon liqueur. Liqueurs have potential as well, and it's often best to reduce or eliminate the sweetener because they're already sweetened.The pisco sour is another brandy version that almost always includes the egg white. For brandy, flavored brandies like apricot are popular in sours.Switch from whiskey to gin, rum, tequila, or vodka, and adjust the sweet and sour to suit the new liquor and your taste. A variety of distilled spirits shine in the sour formula.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.TJ’s only has them available at Christmas time, so as soon as I see them, I’ll buy 3 or 4 jars to stock up until the next season. Cherries – I know - a cherry, maraschino or otherwise, has nothing to do with a bourbon sour - and is more in line with a Manhattan, however, it can really dress up this spirited beverage.Ĭonfession: I’ve become addicted to the Amarena cherries from Trader Joe’s and it’s my go-to garnish for any whiskey sour.It is a whiskey sour, after all… The lemon slice reinforces what’s in the drink. ![]() Lemons – Either sliced in a wheel or in half or if you’re feeling lazy – a wedge that’s easily squeezed to give the drink a little more pucker.I like to peel the peach first, so it’s not fuzzy, but that’s up to you. Fix it on the rim, spear it with a pick or float in the cocktail. Peaches – Just a slice of fruit to give an inkling of what the cocktail is about.Otherwise, I look for garnishes that emphasize what the cocktail is about. ![]() except for maybe a bloody mary or bloody caesar, which mandates an over-the-top approach. I like to keep it pretty simple when adding garnish to a cocktail…. Just to make it more interesting - and let’s be honest, I’ve got a reputation to uphold. However, if we’ve got company, I’m much more inclined to embellish the drinks. You may wonder if you really need a garnish to drink a whiskey sour and I have to be honest, when it’s just me and my husband relaxing on the couch, I’m much less prissy than when I’m blogging for you… I just want my peachy bourbon cocktail. ![]()
0 Comments
Leave a Reply. |