In Search of the Ultimate Whiskey Sour
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Whiskey Sour - A Brief History: The whiskey sour was first seen in print in Jerry Thomas’ 1862 book The Bartender’s Guide ( but of course it had been around some time before Jerry’s book. Jerry’s recipe called for a wine glass of bourbon or rye, the juice of half a lemon and a large teaspoon of powdered white sugar dissolved in sparkling water. It was served in a claret glass and garnished with berries. The drink evolved and the egg white component was added later but is often referred to as optional.
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Who says it’s the Best Whiskey Sour Recipe?
PunchDrink.com sought out the Ultimate Whiskey Sour recipe by inviting 17 of America’s best bartenders to submit their finest recipe for the Whiskey Sour—then blind-tasted them all to find the best of the best.
Nearly half of the drinks submitted were served on the rocks, and many called for the addition of an egg white.
The top 3 whiskey sour recipes shared several common attributes; they called for 60ml (2 ounces) of whiskey and made use of egg white for added texture. The top spot was taken out with a rye whiskey based sour that had the unorthodox addition of orange juice whilst my personal favourite took out the Bronze.
WHISKEY SOUR #3 (by Neal Bodenheimer) -
Neal's recipe is my personal favourite of the 3 finalists. Using a Bourbon Whiskey base makes it the sweeter of the 3 but boasts fragrant aromas from the mist of Angostura bitters which finishes off the drink nicely.
INGREDIENTS
- 60ml Evan Williams Single Barrel Bourbon (2 oz)
- 22.5ml Lemon Juice (0.75 oz)
- 22.5ml 1:1 Simple Syrup (0.75 oz)
- 15ml Egg White (0.5 oz)
- 1 Spray of Angostura bitters
WHISKEY SOUR #2 (by Erik Adkins) -
Erik's recipe is slightly more acidic than the other 3 finalists, I felt that the balance was slightly off (personally). The recipe calls for a Bourbon Whiskey and is close to what would be referred to as a traditional Whiskey Sour.
INGREDIENTS
- 60ml Buffalo Trace Straight Bourbon (2 oz)
- 22.5ml Lemon Juice (0.75 oz)
- 15ml 1:1 Simple Syrup (0.5 oz)
- 15ml Egg White (0.5 oz)
WHISKEY SOUR #1 (by Dan Sabo) -
Dan's was a very close 2nd place in my books. It calls for a 100 proof Rye Whiskey along with higher portions of citrus and sweetener to retain balance of strong, sweet and sour. The unorthodox yet welcome addition of a small amount of orange juice contributed a sweet, softer acidic component.
INGREDIENTS
- 60ml Rittenhouse Rye 100 Proof (2 oz)
- 30ml Lemon Juice (1 oz)
- 15ml 2:1 Rich Simple Syrup (0.5 oz)
- 15ml Orange Juice (0.5 oz)
- 15ml Egg White (0.5 oz)
Music by Chillhop:
0:00 Intro
1:06 Whiskey Sour (3rd)
4:45 Whiskey Sour (2nd)
7:35 Whiskey Sour (1st)
11:11 Comparison
14:09 Question of the Day
Acid Phosphate for Soda Drinks and Cocktails
A Phosphate was a popular category of drink at soda fountains from 1870 until the 1930s and it used Acid Phosphate to give sodas a unique flavour. Today you can use it to make homemade soda or work it into cocktails if you don't want to use lemon or lime juice.
0:00 Intro
0:40 What happened to Phosphates?
2:05 How to make a Phosphate
3:01 Why were Phosphates popular
4:10 1800s Health Claims
5:20 What is Acid Phosphate?
6:55 Can you use phosphoric acid instead?
7:50 Hot Soda Drinks
Art of Drink:
Acid Phosphate:
Fix the Pumps (paperback):
KegWorks:
Prairie Moon:
#soda #sodafountain #drinks
How to Make Claret Punch / Cocktail Recipe - Inkwell / The Simple Man
This time we're featuring the Claret Punch. Some call it the Claret Cup, though and it was an English favorite in the late 1800s. It's a fairly simple concoction that may seem a bit like a Sangria to you. Although it's similar, the Claret is different in that you can change it up in many different ways to adjust it to your liking, whereas most folks add fruit to a bottle of super sweet Sangria. This classic cocktail gives you, the bartender, a choice to make it as you wish. It's perfect for early spring.
Cherry & Red Wine Cobbler Recipe
Ever since cherries have started to make their way to my local farmers market, I've been seriously dreaming of warm cherry cobbler. Oh my god, #want! I am not the biggest dessert person, I admit. But warm cherry cobbler on a cool summer night, with vanilla ice cream melting over the top...wait, where were we? Sorry, I got distracted and started drooling.
If you love sweet stuff, you will like this. But if you aren't a huge dessert person like myself, this might be the one for you. I poach the cherries with star anise, orange and red wine, giving them a spicy and much richer flavor. And a touch of balsamic vinegar knocks it out of the park! It is SO good.
I used another Top Ten wine from Whole Foods but any Bordeaux with luscious cherries and hints of caramel will do.
Ingredients
2 Pounds Cherries
1 Cup Brown Sugar
1 Cup Chateau Grand Claret's Côtes de Bordeaux
2 Star Anise
1 orange peel
1 Tablespoon Cornstarch
1 Tablespoon Balsamic Vinegar
1 Cup Flour
¼ Cup Sugar
¾ Teaspoon Baking Powder
¼ Teaspoon Baking Soda
¼ Teaspoon Salt
5 Tablespoons Butter
⅓ Cup Greek Yogurt
3 Tablespoons Milk
1. Pit the cherries. This is a messy procedure. I suggest you do it in the sink or your kitchen might end up looking like a scene from the show Dexter, when it is all said and done. On the other hand, if you are a murderous psychopath, you might not mind the mess. Not judging.
NOTE: Peak cherry season in the U.S. is mid-July, so they are coming! Though they have already shown up here in San Francisco. This delicious stone fruit is not only tasty but it is super-high in antioxidants, and a good source of fiber and Vitamin C. And just to put things in perspective, the average tart cherry tree produces about 7,000 cherries a year; a cherry pie only needs about 300 cherries. That's a whole lot of pie!
2. Add the 2 lbs of pitted cherries, 1 cup brown sugar, 1 cup red wine, 2 star anise, 1 orange peel to a sauce pot and bring to a boil over a medium-high heat. Cook until the sauce becomes thick and the cherries are tender--about 5 minutes.
3. While the cherries are cooking, combine the 1 cup of flour, 1/4 cup sugar (I used a mix of white and brown), 3/4 teaspoon baking powder, 1/4 teaspoon baking soda and 1/4 teaspoon salt into a large mixing bowl.
4. Cut in the 5 tablespoons of cold butter using a fork. It is very important that the butter is cold here.
5. Mix 3 tablespoons of milk into the Greek yogurt and then fold it into the dry ingredients. Do not over mix it. If you do, the topping will be tough and gross. Nobody wants that!
6. Pour the cherry mixture into a 9-by-9 pan, removing the star anise and orange peel. Add in the 1 tablespoon of balsamic vinegar and then scoop spoonfuls of the cobbler mixture on top.
7. Bake at 400 degrees F for about 25 minutes, until browned and bubbly.
Serve warm with a scoop of ice cream and enjoy!
Gluehwein Recipe - How to Make Christmas Hot Wine
European Christmases are not complete unless they have hot mulled wine. Here we go through the recipe & making Gluehwein or hot mulled wine like you would find at any European Christmas market, whether it is Munich, Germany, Paris, France or Prague, The Czech Republic. A Quintisential part of Christmas in Europe. Enjoy and Merry Christmas
Recipe Credit: Reva Ehmen
Gluehwein – Germany and Austria
Vin Chaud – France
Vin Brule – Italy (burnt wine in French)
Gloegg/gloegi – Scandinavia
Hot Wine/Mulled Wine – UK
Karstvins – hot wine/ Latvia
Vinho quente – hot wine
Caribou – mixed with maple syrup and hard liquor (Quebec winter carnival)
Wassail – by Reva Ehmen
Ingredients:
1 Cup sugar
4 inches stick cinnamon
3 lemon slides
¼ cup water
6 cups dry red wine (use a claret or bordaux or burgundy)
2 cups unsweetened ineapple juice
2 cups orange juice
1 cup dry sherry
Directions:
In a small saucepan combine sugar cinnamon, lemon, slides and water. Cool & stick in oven 3-5 minutes or until sugar dissolves. Strain to remove spices and fruit. Keep warm. In large saucepan heat warm but do not boil remaining ingredients. Combine with spiced syrup. Ladle into warm mugs. Serve immediately.
Copyright Mark Wolters 2015
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