Whiskey Sour - Shaker BarSchool®

One of the all-time classic cocktails dating back to the mid 1800s and a very versatile drink as it can be made with any spirit. The addition of egg white helps to gel the ingredients in the drink and also leaves a smooth foam across the surface, a small dash of pineapple juice is often used in substitution for egg white. Whiskey Sour The original Whisky or Brandy Sours, and indeed any sour made with a dark or aged spirit, can sometimes benefit from a dash of orgeat (almond syrup) to deepen the flavours. Glass: 10 oz rocks Method: shake & strain 50ml Buffalo Trace Bourbon Whiskey 25ml lemon juice 25ml sugar syrup 4 drops of Angostura bitters 1 tsp egg white (or dash of pineapple juice) Put all the ingredients into a mixing glass. Cap with a Boston shaker and shake really hard to create a foamy drink. Strain into an ice-filled rocks glass. Spray lemon oils from the peel over the drink and garnish with a lemon twist tucked into the foam, add two sip straws. Variations Like the Collins, this is a good example of a drink that can be twisted, substituting the base or modifying the other ingredients. The spirit, sour, sugar syrup and bitters can all be changed and with a little understanding of flavours and balance a bartender could make literally hundreds of variations. When making a sour with sweeter spirits and liqueurs the sugar syrup should be reduced to ensure a balanced drink, and the bitters are generally omitted. Gin Sour Brandy Sour Scotch Sour Rum Sour Pisco Sour Cachaça Sour. Midori Sour Amaretto Sour Tuscan Sour (using Tuaca) Benedictine Sour Drambuie Sour

» View the original video «

YouTube | September 18, 2008

Tags:. .drops. .drink. .understanding. .across. .spirits