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.
1 1/2 oz. brandy or Cognac 1 oz. triple sec 1 oz. lemon juice Chill a cocktail glass with ice and water Combine all ingredients in a mixing glass and stir with ice Strain into chilled glass Garnish with a lemon wheel.
“Go away you English Kanigits or I’ll taunt you a second time” (if you don’t know where that quote comes from – Don’t admit it!) 1 1/2 oz. vodka ½ oz. St. Germain Elderflower Liqueur 1 ½ oz. lemon sour or: 1 1/3 oz. lemon juice and 2/3 oz. simple…
1.5 oz. Milagro Plata Tequila ½ oz. St. Germaine Elderflower Liqueur 2 oz. lemon sour or: 1 1/3 oz. lemon juice and 2/3 oz. simple syrup (1/3 oz = 2 tsp.) dash Regan’s Orange bitters dash Angostura Orange Bitters Chill cocktail glass with ice and water Add all ingredients to…
This cocktail is a bourbon and orange sour with the almond sweetness of the orgeat and the kick of habanero. The name originated during a family ski trip to Steamboat Springs a number of years ago. We would always eat at the Tugboat Saloon on our first night and, so,…