Whiskey sour6/13/2023 ![]() ![]() 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. How To Make A Whiskey Sour (Without Egg White) A whiskey sour without egg whites is made in just 2 steps. 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. Shake hard for 7-10 seconds, or double if youre using egg white. 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. You can stir a full pitcher, but you will need to do so vigorously for at least 30 seconds with a lot of ice. Garnish with a slice of lemon, top with a cherry and serve. Strain into a rocks glass over fresh ice. However, if we’ve got company, I’m much more inclined to embellish the drinks. Add Maker’s Mark ® Bourbon, lemon juice and simple syrup into an ice-filled shaker and shake until well chilled. 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. Fill an old-fashioned glass with ice and strain the whiskey sour into the glass.Shake for 30 seconds or until the outside of the shaker is very cold and frosty.Add the lemon juice, bourbon, peach simple syrup, bitters and ice to a cocktail shaker. My Whiskey Sour recipe conforms to 4:2:1 formula (4 parts whiskey : 2 parts lemon juice : 1 part rich sugar syrup).This whiskey sour recipe skips the egg white and stemmed glassware for less frou-frou and show and more easy sipping. Traditional whiskey sours are an elegant libation, usually served strained in a stemmed coupe glass with an artful garnish for presentation and flair. This rendition which uses an infused peach simple syrup doesn’t overpower the lemon, but rather adds a softer dimension to the bourbon sour. As the name suggests, it’s a sour drink at heart. However, this isn’t a sweet, girly-drink. Place the bourbon, lemon juice, simple syrup, and egg white in a cocktail shaker. Whiskey sours are typically made with bourbon, which tends to be sweeter than scotch whiskey. When shaken the egg white becomes very frothy and leaves a foamy head on the cocktail. What’s a traditional whiskey sour?Ī classic whiskey sour is made with whiskey, lemon juice, sugar and egg white. Bourbon is aged in new charred oak barrels without colorings or additives, while other whiskeys can be aged in barrels that previously held other liquors entirely. To be classified as bourbon whiskey, the spirits must be made from mash that’s at least 51% corn. All bourbon is whiskey, but not all whiskey is bourbon. (And of course, if you prefer a sweeter flavor to your sour drinks, you can always add a teeny bit more.)īartenders seem torn on whether to use a cocktail cherry or lemon peel for garnish– but please… Don’t use a plain maraschino cherry!įor equipment, you’ll need a cocktail shaker, a Hawthorne strainer plus a fine strainer, and a bar jigger.Confused about the difference between whiskey and bourbon? So was I… But here’s the skinny. Then you can keep it in the fridge for about two weeks for all your cocktail needs. It’s so easy! It’s a simple recipe of 1:1 sugar and boiling hot water, mixed on the stove until the sugar dissolves. ![]() ![]() Trust us.Īlso, don’t forget to make your simple syrup ahead of time. Note : We always recommend using fresh juice rather than bottled lemon juice to really bring out those bright citrus flavors. But the traditional recipe is fairly straightforward with relatively simple ingredients: It combines 3/4 ounce lemon juice with one egg white (more on that below), 3/4 ounce simple syrup, and whiskey (typically bourbon whiskey ). ![]()
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