I was elated earlier in April to read Paul & Steve’s “Buzzings” about the Whiskey Sour coming out from a long winter hibernation. But to politely disagree, I wasn’t convinced it was Whiskey Sour season again; after all, we received another tiny layer of the white stuff in Connecticut the day they put up their post (in fact, there still is a pile of snow in my office’s parking lot even today, although the pile has greatly shrunk down in size, thank goodness!).
But I have finally put away the winter coat and am ready to start mixing up the Whiskey Sour, and all of its favorable variations once again. As Steve and Paul both note, fresh ingredients are the key to make this recipe a classic combination of sweet and sour. Along with a great-tasting base spirit, using homemade simple syrup and freshly squeezed lemon juice are necessary here.
While I suggest you visit their website to see their perfected Whiskey Sour and delicious food pairings, I am happy to share a variation that I think embodies that same feelings of sweet summer warmth, the Apricot Sour.
- 2 parts Hiram Walker Apricot Brandy
- 1/2 part fresh lemon juice
- 1/2 part sugar or homemade simple syrup
Build in a glass and serve over ice. Garnish with orange and cherry flag.
Wishing you all a very Happy Friday and what I hope will be a glorious spring weekend!