Thursday, December 14, 2006

What I'm Drinking: Real Whiskey Sours



The latest installment in our oft-neglected series:

First, open your refrigerator, grab that bottle of neon-yellow, syrupy-sweet sour mix, walk over to trash can, and drop it in. Next, acquire the following:

1 rocks glass full to the rim with ice

A healthy pour of bourbon (halfway up the glass or a little more)

The juice of half a lemon

A splash of simple syrup*: 1 tbsp. (dry) – 2 tbsp. (sweet)

Pour the bourbon in the glass. Add the lemon juice and simple syrup. Put the entire contents of the glass into a cocktail shaker. Shake vigorously (as vigorously as you can—the purpose is to both thoroughly froth the drink and crack the ice.)

Once shaken, pour the contents back into the glass. Perch a slice of orange or, since we're in Satsuma season here, a wedge of Satsuma on the rim. (Cut a slice in the middle of the slice/wedge to facilitate the perching.) Drop in a maraschino cherry.

Place on a cocktail napkin, and serve with a smile.

* Simple syrup: Combine equal parts sugar and boiling water in a sealable container (a rinsed-out wine bottle with a cork does nicely). Close and shake vigorously until the sugar is completely dissolved. (It's not a bad idea to wrap the container in a kitchen towel first so you don't burn your hands. You'll need them later to hold that delicious drink you're making.) Use as much as you need. Refrigerate the rest for later; it will last a long time.

4 comments:

  1. My favorite!
    An I like having an acompanying photo to go along...

    I never knew how to make simple syrup, and cannot say whether I feel dumber or less ignorant now that its (simple) secrets are revealed (thanks).

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  2. Simple syrup is a wonderful and underappreciated entity. There should be a bottle in the door of every refrigerator.

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  3. I'm making simple syrup tonight! So there you have it , Slim

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