The season has turned and Autumn has gone all showy with spectacular foliage. Many use this time of year as a signal to switch from clear to brown booze, so I’ll help you transition with a classic – the whiskey sour.
Halloween is fast approaching, some communities are having children trick or treat this weekend. I can’t think of a better way to prepare yourself for being deluged with costumed urchins than having a brown booze buzz on.
Bourbon is the current popular choice for a whiskey sour, but use whatever you like.
3 oz bourbon
Juice of 1 lemon
1 tablespoon sugar
1 egg white (optional)
Place all ingredients in a shaker with ice. Shake vigorously and strain into a rocks glass.
Garnish with a few drops of Angostura bitters.
I like the addition of egg white, it adds to the froth and the creaminess of the drink. Purists will say that the addition of egg white makes this a Boston Sour, I’m not here to argue. Let’s all just have a drink. And do try the bitters garnish, save those maraschino cherries for something else.
For the brunch crowd that is short on time, use a whole egg and you have a Flip.
Omit the egg altogether and top it with club soda and you have a Fizz, unless you put it in a tall glass, then it becomes a Collins.
This simple three ingredient drink forms the backbone of so many other drinks.
The Daiquiri, Mojito, Sidecar all are built on the same idea of booze with sour and sweet.
Again, the use of egg white is entirely optional. Raw egg whites have the potential to harbor salmonella. Please use pasteurized egg whites if you like, or simply skip them entirely.
Feel free to use any spirit that you like, vodka, rum, gin. All work.
Now you’re ready for Halloween!
Treat yourself.
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