Sours

image_pdfimage_print

Sours are one of the oldest categories of cocktails.  Jerry Thomas wrote about them in 1862.  They are basically a spirit with juice and a sweetener.  Using that simple definition, the sour family includes everything from whiskey sours, amaretto sours, daiquiris, margaritas and many Tiki drinks.  Gary Regan, in his book The Joy of Mixology, (a book I recommend and is available here), divides sours into several different groups.  For simplicity’s sake, I’ll leave out the details.

These are all shaken drinks.  Some you can add egg white to create a nice foam and silky texture.  These are also easy to change and adapt to your individual taste.


Kumquat Sour

I love kumquats, partly because it’s a fun word, but mainly because of the sweet and sour flavor.  It’s the only citrus I know of that you eat whole – peel, seeds and all!  A few years ago, I bought and planted a kumquat tree and eagerly awaited it’s first…

Continue reading

New York Sour

New York Sour Closeup 

This has become one of my favorite sours.  If we have a bottle of red wine open, it’s the first cocktail I consider.  The egg white makes a velvety mouth feel and the large ice cube in the shaker creates a nice texture.  Use a full bodied, fruity wine such…

Continue reading

Belle Meade Sour

Belle Meade Sour

I like my whiskey sours 1:1 bourbon and lemon sour.  For the lemon sour, I prefer 2:1 lemon to simple syrup.  I also like the mouth feel of egg white. 1 1/2 oz. Belle Meade Bourbon 1 oz. Fresh lemon juice 1/2 oz. Simple syrup 1 large egg white (can…

Continue reading