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!
Whisky Drizzle Cake
Here is a simple recipe that can be altered to suit your needs. Any whiskey can be used but please use your judgement with this, as not all whiskeys will make a cake suitable for your high tea. I’ve used Monkey Shoulder as I found this worked well with the sugars and makes a lovely moist cake.
175g caster sugar
175g self-raising flour
150g icing sugar
1. Start by preheating the oven to 180c
2. Beat the eggs, caster sugar and butter/marge in a bowl and beat hard until smooth and fluffy.
3. Fold the flour in evenly and gently (we want the cake fluffy).
4. Stir the milk in evenly. I like to add a VERY small amount of whiskey into the milk but this is optional.
Throw in the bowl
Add a little bit of whisky and milk
Pour it into a pan
5. Pour the mixture into your prepared tin. This can be a tray or loaf tin as both work well but remember to grease it.
Mixing the whisky and sugar
6. Bake the cake for 45-50 mins. Check you cake a regular intervals (don’t open the door if you can) as depending on your tin it may take longer or shorter than stated above.
7. While the cake is baking mix the whiskey and icing sugar into a small sauce pan and leave to one side.
8. When the cake is cooked, place it to cool on a wire rack. Do not take the cake out the container.
Prick the cake all over!
9. As the cake is cooling, warm the saucepan until the mixture has absorbed all the sugar.
10. Prick the warm cake all over and evenly pour the syrup all over.
11. Leave the cake to completely cool. Once cooled remove from container and dust with icing sugar.
Jacked Up Peach Pie
Happy pi day everyone! (March the 14th or 3.14) and what better way to celebrate than with a slice of something alcoholic and fruity?
To make the crust of the pie please see my previous post on Apple Bourbon Streusel Pie. It will be roughly the same amount of pastry. But remember you need to save some of it for the top too!
The filling is adapted from a recipe in the Humming Bird Bakery Home Baking book and you will need a pie dish.
For the filling
700g canned peaches (sliced and skins off if it is obvious from the outside)
50g caster sugar
40g corn starch
1/2 teaspoon of vanilla extract
1/2 teaspoon of ground cinnamon
1/4 teaspoon of nutmeg
1/4 of a cup of Jack Daniel’s
1. Make the pastry according to my previous article.
2. Roll out the pastry to be about 5mm thick and press against the pie dish (remember again that you will need to keep some for the top).
3. Beat your egg and brush it over the crust to ensure the bottom does not get soggy and put in the fridge for 15 minutes. (Keep the beaten egg)
4. Throw all filling ingredients into a large bowl and mix it up until you are happy that there is an even amount of all ingredients across the mix. As there is no eggs etc in this mix you can feel free to taste and add more Jack Daniel’s if it is lacking. We settled for 1/4 of a cup as it will be eaten at work, but add more if it is a party!
5. Once you are happy pour it into the crust, brush more egg around the outside of the crust and then add the pie lid.
6. Brush even more egg on the top of the lid and slide it into the oven preheated at 325F (170C).
7. After an hour remove the pie, leave to cool and place in the fridge. Before being eaten you want it to get back to room temperature
Peaches drained and ready for Jack.
The filling, a lot of peaches!
Into the oven with you!