I decided to start the “Cocktails” column not only with one of the classic IBA (International Bartending Association) cocktails, but also with my favorite cocktail. The creation of the Whiskey Sour cocktail is attributed to Eliot Stubb, who settled in Peru in 1872 and opened his bar there. However, some sources also attribute co-authorship to the “professor”, the same Jerry Thomas. It was in his first Bartender’s Handbook of 1862 that a cocktail called the Whiskey Sour was mentioned. Well, history is history, eh whiskey sour cocktail everyone should try.
I still don’t know in what format to present cocktails to you on therumdiary.ru, but I don’t have much choice, so I’ll experiment =). I want to note right away that I will only take recipes for classic cocktails on the official IBA website, which is quite fair, and then add variations of this cocktail. I want to reassure you right away about incomprehensible words: I will try to quickly fill the blog with technical information (serving dishes, types of cooking, types of alcohol, etc.) and I will put links to these articles in old posts. Well, I’ll try this:
WHISKEY SOUR (aperitif, shake)
Innings:
- old fashion or glass sour;
Ingridientы:
- 45 ml (3/6) bourbon (American whiskey);
- 30 ml (2/6) lemon fresh;
- 15 ml (1/6) sugar syrup.
Preparation:
- shaker (since we do everything professionally, then I will only talk about the Boston shaker) fill 1/3 with ice;
- pour in all the ingredients and beat;
- strain the finished drink into a glass with ice through a strainer;
- garnish with an orange slice and a maraschino cherry.
Additions:
- if you like, you can add a dash (2-3 drops or 1,5 ml) of egg white to the cocktail at the stage of pouring into the shaker;
It is very interesting to know your opinion about this design of cocktails on the blog.
As you noticed, whiskey sour cocktail recipe extremely simple and does not require super-skills for its preparation. I personally adore this cocktail, it combines all the taste qualities of an ideal cocktail: slight bitterness, sourness and sweetness – when creating author’s cocktails, it is better to be guided by these indicators. There is no need to be afraid to experiment with the classics either, I am sure that most of the ingenious author’s cocktails are based on the classics, because they are classics for that. But with the guests of your bar you need to be careful, because the classic is a guarantee that when you go to any institution in the world, you will be served exactly the cocktail that you drank at home.
I personally tried to add different syrups to the cocktail. Caramel and chocolate syrup fit in amazingly here, just be careful, some syrups do not tolerate lemon well. At the same time, I didn’t always use a shaker, the method of preparing the build was quite enough for me, when I simply poured the ingredients into a glass directly onto the ice, and then stirred the contents with a spoon (of course, with a bar spoon, I’m a bartender, after all =)). Perhaps that’s all. Look forward to new cocktails, useful information and updates to old articles. And in order not to miss the news, subscribe to blog updates and you will immediately learn about the appearance of new cocktails on the blog. Happy drinking!