Shake Things Up This Week for Whisky Sour Day

With less than a month of summer left – I myself greatly look forward to autumn this time of year – take some time to enjoy a good end of the season cocktail this Thursday, August 25, for National Whisky Sour Day.

With plenty of different takes on the whisky sour, you are bound to find a recipe that tickles your palate. Below are a few recipes to try with a couple of recommended whiskies. Also, be sure to keep an eye out around the turn of fall for some great autumn-themed cocktails with some of my favorite Scotches and Bourbons. Cheers!


BH Summer Sour Cocktail_BottleBasil Hayden’s Summer Sour
By San Francisco Mixologist Matt Grippo 

INGREDIENTS
1 ½ parts Basil Hayden’s  Bourbon
½ part Fresh Lemon Juice
¾ part Sweet Vermouth
¼ part Tonic Syrup
2 dashes of Angostura Bitters
Orange Twist (for garnish)

METHOD:

  1. Add all ingredients to a cocktail shaker with ice and shake vigorously for ten seconds.
  2. Strain into an iced filled rocks glass.
  3. Garnish with an orange twist.

 


The EGG V5_page1_image1The Tullamore D.E.W. Whiskey Fizz
Created by Charlotte Voisey

INGREDIENTS
1 part Tullamore D.E.W. Original
1 part Port
1 egg white
1 part fresh lemon juice
½ part simple syrup
1 part seltzer water

 METHOD:

  1. Separate out the egg white and add to mixer.
  2. Add in Tullamore D.E.W., Port, lemon juice, seltzer water and simple syrup.
  3. Dry shake, add ice, and shake again.
  4. Pour through a strainer into a cocktail glass with ice.

The Irish LegendThe Irish Legend
Created by Tullamore D.E.W. Brand Ambassador Tim Herlihy

INGREDIENTS
1 part Tullamore D.E.W. Original
1 part apple juice
3 teaspoons amaretto
2 teaspoons lemon juice
2 teaspoons lime juice
1 teaspoon sugary syrup
1 egg white
1 teaspoon Crème de Mure
1 sprig rosemary

METHOD:

  1. Add all ingredients to a shaker, except crème de mure.
  2. Dry shake, add ice, then hard shake and strain into a rocks glass with ice.
  3. Sink the crème de mure.
  4. Add crushed ice and garnish with two raspberries and a sprig of rosemary.

Baker%27s Sip & SourBaker’s Sip & Sour
By New York Mixologist Pamela Wiznitzer

INGREDIENTS
1 3⁄4 parts Baker’s Bourbon
1⁄2 part Amaro Averna
3⁄4 part Cola Syrup* (Making your own!)
6 dashes Angostura Bitters
3⁄4 part Fresh
Lemon Juice
1 Egg White

METHOD:

  1. Combine Baker’s Bourbon, Amaro Averna, Cola Syrup, 3 dashes Angostura Bitters, fresh lemon juice and the egg white in a shaker without ice and shake vigorously.
  2. Once shaken, add ice and shake vigorously once more.
  3. Strain over fresh ice in a lowball glass and garnish with a lemon peel and three dashes of Angostura® Bitters.

*Cola Syrup Recipe!

INGREDIENTS
1 can or bottle of craft cola

METHOD

  1. Pour one can or bottle of craft cola into a pan and heat on low.
  2. Allow to simmer and reduce for 10 minutes until it attains a syrup consistency.
  3. Remove and allow to cool.

KC Citrus SourKnob Creek Citrus Sour
By Celebrity Chef Michael Symon

INGREDIENTS
1 ½ parts Knob Creek Bourbon
½ part Lemon Juice
½ part Simple Syrup
2 parts Orangina® Soda
5 sprigs Thyme
1 Egg White

METHOD:

  1. Muddle thyme and simple syrup thoroughly in the bottom of the shaker.
  2. Combine with lemon juice, bourbon and egg white.
  3. Add ice and shake vigorously for one minute.
  4. Strain over ice and float with Orangina soda.
  5. Garnish with a few sprigs of thyme.
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