Yes, it’s that time of year again.
I’m kidding, I just found out this morning. Sunday, August 25 is National Whiskey Sour Day in the US, and I’m appropriating it for Canuckistan too. Hell, we’ve got all the REST of their culture!
Now, thanks to an unfortunate incident last week with a seductively smooth Tepache Sour and the raw eggwhite therein, I will not EVER EVER EVER be making my whiskey sour with the traditional raw egg foam on top, however silky and tempting it may be.
On the plus side, pretty sure I lost a couple of pounds the next day.
That said, I might as well tinker and see what else I can adapt of the whiskey sour which, let’s face it, is a bourbon collins with a fancy hat; it’s basically lemonade and booze.
Option the First: The New York Sour from Bon Appetit
Combine 2 ounces rye or bourbon whiskey, 1 ounce fresh lemon juice, and 1 ounce simple syrup in a cocktail shaker. Fill with ice, cover, and shake until outside of shaker is frosty, about 30 seconds. Strain into a rocks glass filled with fresh ice. Gently pour 1/2 ounce fruity red wine (such as Shiraz or Malbec) over the back of a spoon held just above the drink’s surface so wine floats on top.
- Has no egg
- Looks frickin’ tasty af
- Red wine and whiskey are two things I don’t mind having around the house and are each great on their own
- Easy to make
- None that I can see. I even have fresh lemons.
Option the Second: Churchill’s Breakfast from ChefSteps
1.5oz (45ml) of rye whiskey
1/2oz (15ml) of cold brew coffee
1/4oz (7ml) of maple syrup
1 dash of Angostura bitters
1 cinnamon stick
Torch the cinnamon stick and place the chilled inverted coupe glass over the smoke.
Combine the ingredients into your shaker and shake for 15 seconds
Grate a hint of fresh cinnamon into the empty glass
Double strain the cocktail into the glass and enjoy
- Looks cool af and has fun video
- I love smoked cocktails
- I love coffee!
- I love Winston Churchill!
- Have no blowtorch, so how to burn the cinnamon? On the BBQ?
- Have no cold brewed coffee, but can brew some fresh coffee Saturday and chill it
Not sure which one I’ll do on the day. Maybe both, if the airline bottle holds 4 ounces. In the meantime, here are the videos for both drinks, from Cocktail Chemistry.
The eggwhite is only in half the New York Sour recipes, and I’m going to leave it out.