A Whiskey Sour
It came to my attention earlier today that we have started moving on to the more obscure whiskey cocktails without really finishing the ‘official’ cocktails approved by the International Bartenders Association. With that in mind I was lucky enough to find one that I already had the ingredients for and I have actually never tried:- the Whiskey Sour.
Who actually invented this cocktail is a topic of some debate as it seems it appeared in the Puruvian newspaper Mercurio Peruano as well as the United States newspaper Waukesha Plaindealer at about the same time in the early 1870s. As with any cocktail not born in the modern age (as well as a lot of modern ones actually) it would be impossible to find out its definitive origins. It is also entirely possible many people came up with the same idea at the same time.
Regardless of it’s origin story, we can be relatively certain that it started life in the new world and was probably more akin to a Pisco Sour which uses a type of fortified wine rather than whiskey. Over the years there have been many other cocktails that have been based on the same premise but it is only the Pisco Sour and Whiskey Sour that have been recognised by the IBA. Suck it all other spirits!
Wanting to try it the ‘official’ IBA way, I followed the recipe to the letter
3 shot of whiskey (bourbon worked very well! Knob Creek is an awesome bourbon as a side note)
2 shots of lemon juice
1 shot of simple syrup (sugar and water)
Put all ingredients in a shaker and shake that bad boy up (with ice if you feel like it, in which case strain after!). Afterwards pour into a glass and add ice, a lemon wedge or a sugared rim to taste.
This has actually been my second favourite of the cocktails I have looked at so far (second to a Mint Julep). The sourness of the lemon, sweetness of the sugar and general kick of the bourbon really plays nicely together, I would definitely serve this to a non whiskey drinker!
Yes, this is happening
And now for something very very different. I came across this cocktail during my routine search for whisky news and as a bit of a pickled gherkin fan, I felt it would be rude to not attempt it.
Though the exact origin of this cocktail is, for the most part, unknown (as with most modern cocktails many people end up being inspired by the same things, invent their own drinks and then each claim they were the first), it is very likely it originated in Fishtown Philadelphia where they have for a long time been known for pickling (mostly fish).
The drink however did not become popular until it appeared on the menu of The Bushwick Country Club in Williamsburg and has apparently since spread throughout Brooklyn’s more modern bars. Many have started using the juice of premium pickled gherkins or have started using juice from other pickled products such as raspberries or garlic.
So if it spreads at it’s current rate it might appear in a bar near you soon!
1 shot of Jameson
1 shot of your favorite pickle brine.
Put each in it’s own shot glass, shoot the Jameson and then directly afterwards shoot the brine.
Overall I don’t think this was as bad as I was expecting. The brine takes the edge of the Jameson and vice versa, leaving quite a neutral umami taste in the mouth. Really not to my liking because it kills off the flavour of the whiskey but I see why some might really enjoy it. Give a go for the novelty!
My Whisky Margarita
I thought I might do another cocktail post today as it has been a little while and to really mix it up further I thought I might try a cocktail that is not one of the classics or one dreamed up by a marketing department.
Anyone who really knows me knows that my two great alcoholic loves are whisky and margaritas (Mojitos come as a close third if anyone was thinking that). Although I have wondered for a while what combining them might be like I have been too afraid to do so in case it puts me off either of them. But earlier today I happened to have a few minutes and gave it a good google. Although none of the drinks I found seem to have achieved international acclaim I found many people who had made such a concoction with corn whiskey in the US with relative success.
I imagine that a lot of corn whiskies will taste similar enough to tequila for that mix to work quite well, but I have often thought how a lot of scotch has a citrus undertone that would work quite well in a margarita, so thought I would attempt to break new ground!
Naturally I had an ample supply of whisky (it has actually annexed the kitchen surfaces in front of the cupboard now too) but as I am experimenting I chose the cheapest (it was a gift! Does not get any cheaper :D) bottle I owned. A bottle of Highland Single Malt 12 yo from Marks and Spencer (review to follow).
2 shots of Scotch (something not amazingly peaty from the Highlands seemed to work well for me!)
1 1/2 shots of Triple Sec
1 shot of lime juice
1/3 shot of simple syrup (sugar and water if you don’t want to pay for a bottle :P)
Throw it all in the glass in whatever order you feel like but make sure it is mixed well. Add salt to the edge of the glass if it is to your taste
I actually think this came out quite well. Though I don’t think I have got the ratio perfectly I think I am onto something!