![]() ![]() We recommend Cocktail Codex by Alex Day, Nick Fauchald, and David Kaplan (with Devon Tarby). Shake bourbon and Proof Syrups with ice.Shake bourbon, Proof Syrup, and grapefruit juice with ice.Garnish with basil leaf and lemon wheel.Shake bourbon, Proof Syrup, and lemon juice with ice.Garnish with a dash of bitters and a Luxardo cherry.Shake bourbon, Proof Syrup, and egg white with ice.Dash of Bitters & Luxardo Cherry to Garnish.Recipes: 5 Whiskey-Based Sours to Try This Weekend Classic Whiskey Sour Ingredients We like a thermos or mason jar as a shaker stand-in. In case you find yourself shakerless, ‘tis better to improvise than to stir. Sours by definition involve citrus, and that means the proper technique for mixing them is a nice shake - it’s the only way to get that citrus juice and spirit all married up. ![]() Mixing by ‘feel’ or guesstimate is not good bartending. Nailing the proportions is key to striking the spirit-acid-sweetness balance that makes sours delicious, and it’s the only way you’ll be able to repeat that perfect cocktail. If you use the egg white, serve the sour “up” - chilled glass, no ice. This is pretty self-explanatory: If you skip the egg white, serve the cocktail over ice. If you do plan to use egg white, check out our article on shaking vs stirring. If raw egg white squicks you out, no worries you lose little by skipping it. It’s cool-looking and neat to drink, but the egg white is there for texture and looks, not flavor. When properly shaken, the egg white creates a rich, silky, creamy texture and an almost meringue-like layer atop your yummy sour cocktail. Seriously: the citrus and sugar can only go so far toward masking the grossness of terrible hooch, and sometimes they make it worse. We like the citrus squeezer sold by Crate & Barrel, which is both thorough and sturdy, but you do you. If you’re not using Citrus Sour Proof Syrup, squeeze that fruit by hand. Here are some tips for mixing successful sours, and recipes for some of our favorites. Sours comprise a vast assortment of cocktails, some of which contain more than three ingredients, or use multiple forms of the same spirit (two kinds of rum, for example), or include (optional) egg white. For example, a daiquiri (rum, lime juice, simple syrup) is a sour, whereas a margarita (tequila, Cointreau, lime juice, simple syrup) falls into the sidecar category. What makes a sour a sour as opposed to something else is the use of one spirit, instead of a spirit plus a liqueur. Most simply, a sour is a three-ingredient cocktail made from a spirit, citrus, and sweetener. Starting with this week’s blog post, we’ll offer tips and recipes for each of those six to 10 cocktails and their variations.įirst up, for no particular reason: Sours. Once you understand those fundamental recipes, the thinking goes, you’ll understand everything else. ![]() The specific number depends on whom you ask or whose book you read, but a basic truth of bartending is that there are really only about six to 10 different cocktails. ![]() A thing you ought to know about cocktails: There are just six to 10 of them in the entire mixed-drink canon. ![]()
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