Friday’s Feature Cocktail: Revisiting the Sour

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!).

It's a beautiful day to enjoy an Apricot Sour outside!

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.

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!
SJ

Whiskey Sour Variations

Labor Day and – dare I speak its name – autumn are right around the corner. My past weekend of SUN, SUN, and SUN has shifted to gloom and rain and took a major temperature dip in my corner of New England.

However, I’m not quitting on you yet, summer. And the celebration of National Whiskey Sour Day is the perfect cocktail to keep me in the spirit. The Sour in general has been my go-to drink this summer, perfect for patio drinks and dining. I’ve explored mixing it in a multitude of base spirits: brandies, orange liqueurs, and bourbons have been among the major players.

Today, with a company end-of-summer picnic as the backdrop, I’m feeling the mood has been set to try a Jameson Whiskey Sour.

Jameson Whiskey Sour (recipe from Bar None Drinks)
2 parts Jameson Irish Whiskey
1 dash Bitters
1 part Egg White
1/2 part Lemon Juice
1/3 part Simple Syrup

Pour ingredients into a cocktail shaker and shake over ice. Strain into a rocks glass and garnish with an orange twist. (I personally enjoy a cherry or two thrown in as well)

What other whisk(e)y varieties and/or recipe ratios do you use when making the perfect Whiskey Sour? I’d love to hear your feedback!

Cheers!

SJ