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!
Bottles of Bourbon Apple Cider
I made this last year for the fall. It is a tangy sweet drink that will warm you up and give you the drive you need to get through to winter.
8-10 apples (make it a mix)
half a cup of brown sugar
2 tablespoons of cinnemon
1 teaspoon of nutmeg
1 teaspoon of cloves
1 teaspoon of all-spice
1 carton of apple juice
1 cup of bourbon
Bringing it to boil
1. peel and core all the apples, then slice into halves. This is not the most fun thing in the world to do but if you can sit in front of the TV and do it it doesn’t feel like as much of a chore.
2. put all ingredients into a large pot over the stove, add enough water so the apples are covered and boil on a high heat for an hour uncovered.
3. turn the heat down, cover and let it simmer for another hour and a half.
4. Take off the heat and leave it to cool.
5. Mash or blend the mixture until it is a fine pulp.
6. Pour through a mesh strainer into a large bowl. Once you have got as much out as you think you can, put the solids in a peice of cheese cloth and squeeze out every last drip. (Keep the solids to make a delicious apple butter:- just mix with butter! Good for warm toast)
7. Add additional bourbon to taste and party level.
8. And your done, this will last for a week in the fridge and should be warmed up for drinking!