Monday, October 30, 2017

Cooking and Entertaining: Whiskey Sour

Brady Graham's Whiskey Sour


When I was in my 20s, my go-to drink was an amaretto sour. At the time, craft cocktails weren’t popular, so it consisted of amaretto liqueur mixed with bottled sweet and sour mix. At the time, I enjoyed them. Feeling the need to branch out, I tried a whiskey sour, but the combination of well-drink whiskey and bottled sweet and sour mix didn’t appeal to me.

Because of my previous experience, I was a little disappointed when Kevin and I took a cocktail class and I learned we were making whiskey sours. After tasting a good whiskey sour, I realized there is a HUGE difference, and this has become one of my favorite drinks. Cheers!

 
the ingredients-for food safety reasons, I used pasteurized
egg whites, but have also had the drink made traditionally.
There didn't seem to be a difference in taste or texture
either way

fresh squeezed lemon juice is best

ready for shaking


squeezing the zest over the drink for a hint of orange



Whiskey Sour
Recipe courtesy of Brady Graham


2 oz.  whiskey
½ oz.  lemon juice (preferably freshly squeezed)
½ oz.  simple syrup*
1-½ oz.  pasteurized egg whites or 1 egg white
orange twist

Dry shake (no ice or citrus) the whiskey, simple syrup and egg white for about 30 seconds. Add the lemon juice and ice and shake for an additional 30 seconds. Pour into a glass (over a giant ice ball if possible), squeeze the orange twist over the drink and garnish with the peel.

*To make simple syrup, heat equal parts water and sugar in a pan until the sugar has dissolved. Allow to cool



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