It keeps it clearer and more luminous when you take a picture. I like to strain the lemon or lime juice before it goes into the shaker as it cuts down on the pulpiness of the cocktail. Fresh citrus juice left overnight can be chancy and become much more bitter. If you keep it around too long it begins to taste bitter. If you’ve got a number of cocktails that will require citrus you can juice a few hours in advance, but citrus juice flavor changes quickly. It takes seconds to juice a lemon with a hand juicer and unless you’re making 4 or 5 at a time (and over and over again) you should just juice on-demand. And for God’s sake don’t use the juice that comes out of those lemon- and lime-shaped bottles at the grocery. To improve your cocktails, you must use fresh juice. I’ve said it before, and I’ll keep saying it. Top Tips to Master the Whiskey Sour Photo by Lukas on Pexels 1. While we’re talking about recommendations. Taste testing sours while making them is highly recommended. Because shrubs are often sweeter than straight citrus juice, you’ll need to adjust the ratio to taste taking that into account. On the other hand, using a shrub as the sour instead of lemon might mean a decrease in the sweetener depending on the sourness of the shrub. Or you could increase the ratio of sweetener. For example, if you’re working with lime juice instead of lemon, because it is more acidic, you might need to use less lime juice. The ratios are designed to be adjustable based on your base elements. (If you want to know more about bitters and whiskey, you can read a longer post on all things bitters here.) Rather than the cocktail being just a scale between the sweet and sour, the addition of bitters makes the flavor profile more interesting and enhances both the sweetness and the sour when the elements are in balance. I also love including bitters in my sours, either in the form or dashes of a complementary or contrasting flavor or by adding an amaro to the recipe. For myself, I prefer a whiskey sour that tilts more to the sour end of the spectrum than the sweet while my family prefers the sweeter end. I’ve found that each drinker has a slightly different preference for the amount of sweet and sour in the cocktail. While those ratios may vary based on the specific sour or sweet you use, the place to start with any sour is 2:1:1. The Whiskey Sour Ratio Blackberry Sunset Whiskey SourĪt its heart, the whiskey sour is an easy recipe to remember: two parts spirit, 1 part sour, and 1 part sweet. Or, you’d at least be able to make it to the next port. Between the rum, the sugar and citrus, you’d have a happy and healthy ship of sailors. A bit of sugar would make it more palatable. So each day, the sailors might have a ration of rum and water with some citrus mixed in. Scurvy, caused by a lack of vitamin C, was rampant on long sea voyages, and one way to keep sailors supplemented with vitamin C was a bit of citrus juice each day. To keep the sailors from getting rowdy it was cut with what water they did have. The first recorded recipe of it is in Jerry Thomas’ The Bartender’s Guide of 1862, but there’s evidence that sailors were the first to drink this sort of sour cocktail.įresh water was rare on long voyages and sailors often had a ration of rum each day. Sours take out the weak and alter the old ratios just a little to get to a great balance of base spirit, sweet and sour. Punch generally contained spirit, sour, sweet and weak (tea or other filler beverage). Commonly thought to have derived from punch – considered to be the earliest of all cocktails – it’s a parsed down version of that ratio. I’ll be brief, but the sour itself is one of the earliest cocktails. These three whiskey sour variations in turn lead to hundreds of fantastic riffs by altering the base of just 3 or 4 ingredients. While there are endless variations of the whiskey sour, I’m focused this week on the three most well-known: the basic whiskey sour, the egg-white or Boston sour, and the New York sour (with a red-wine float). This week I’m focused on sours and as a bourbon girl I’m of course favoring the whiskey sour as my start to the week. As an iconic cocktail, the whiskey sour meets several cocktail criteria for me: it’s easy to make, doesn’t require difficult ingredients, and is inevitably refreshing when made well. Summer’s not over yet, and as far as I’m concerned, the whiskey sour is always in season. Jump to Recipe Print Recipe Classic Whiskey Sour
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |