“Boozy Fridays presents the Whisky Sour cocktail”
As mentioned to Gary Regan’s Book “The joy of Mixology” : When Jerry Thomas detailed Sours in 1862, he was making them with a base spirit, sugar, water, a quarter of a lemon (the use of which he neglected to mention, but we ‘ll presume he squeezed it), and another “small piece of lemon”, the juice of which must be pressed in the glass.”. By 1887, he had revised his formula and was calling for sugar dissolved in carbonated water, lemon juice, and a spirit. Thomas’s rival, Harry Johnson, also used carbonated water to make his sours, but in 1895 George J. Kappeler made an Apple Brandy Sour using gum (simple) syrup, lemon juice, and apple brandy, and that formula fits the one used today by cocktailian bartenders.
The sour family can be broken down into many different categories. For instance, Sours that are sweetened by grenadine, rather than simple syrup, were once Known as Daisies and Fixes were Sours sweetened by pineapple juice
Optionally a dash of egg white can be used in Whisky sour cocktail to enhance texture and pull flavors together. But it’s rarely added to provide taste.
Definition: Sours contain a base liquor, lime or lemon juice, and a non – alcoholic sweetening agent, such as simple syrup, grenadine, or pineapple juice. If the base of a sour is a liqueur, no additional sweetening agent is required.
“(2003), Gary Regan, “The joy of Mixology”, Clarkson Potter / Publishers New York”
**Cheers to a Weekend Cocktail**
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