The Whiskey Sour Three Ways | Cocktail Limelight

Описание: We are back with episode number two of Cocktail Limelight, so naturally we wanted to make sure that we got it to all of our Patreon family first. For this episode, we decided to bring it to the Whiskey Sour, by highlighting three different versions of the classic that we can't seem to get enough of. One is the OG version that we all know and love. The next is a modern classic out of New York. And the last is an often overlooked recipe from the tiki canon that deserves a little more shine.

TRADITIONAL BOURBON SOUR
2oz Bourbon
.75oz Lemon Juice
.75oz Simple Syrup
1 Egg White

METHOD: Dry shake. Shake w ice. Strain into glass.
GLASSWARE: Coupe
GARNISH: Angostura Bitters

GOLD RUSH
2oz Bourbon
.75oz Lemon Juice
.75oz Honey Syrup

METHOD: Shake w ice. Strain over ice.
GLASSWARE: Double Old-Fashioned
GARNISH: none

EASTERN SOUR
2oz Bourbon
.75oz Lemon Juice
.75oz Orange Juice
.75oz Orgeat

METHOD: Shake w crushed ice. Top w crushed ice
GLASSWARE: Collins or Bucket
GARNISH: Half lemon wheel & half orange wheel

BONUS COCKTAILS:

CLASSIC BOURBON SOUR
2oz Bourbon
.75oz Lemon Juice
.75oz Simple Syrup

METHOD: Dry shake. Shake w ice. Strain into glass.
GLASSWARE: Coupe
GARNISH: Lemon Twist

LONDON SOUR
2oz Scotch
.75oz Lemon Juice
.75oz Orange Juice
.75oz Orgeat

METHOD: Shake w crushed ice. Top w crushed ice
GLASSWARE: Collins or Bucket
GARNISH: Half lemon wheel & half orange wheel

MUNICH SOUR
2oz Brandy
.75oz Lemon Juice
.75oz Orange Juice
.75oz Orgeat

METHOD: Shake w crushed ice. Top w crushed ice
GLASSWARE: Collins or Bucket
GARNISH: Half lemon wheel & half orange wheel

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ORGEAT
Ingredients:
160 grams of Almond Meal
1 liter of water
800 grams of cane sugar
1 teaspoon of Orange Flower Water
1.5 teaspoons of Almond Extract

Directions:
1. Place water and almond meal in pot and bring to boil.
2. Once reaching boil, turn heat down and simmer for 20 minutes.
3. After 20 minutes, remove from heat.
4. Add cane sugar, orange flower water, and almond extract to mixture and stir well.
5. Cover and refrigerate over night.
6. The next day stir well to ensure that sugar is in solution.
7. Run mixture through a cheese cloth, so that you can strain out all of the solids.
8. Seal and store in the fridge. Keeps 10 - 14 days.

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Tune in & learn how to make cocktails from acclaimed bartender & host of the award-winning Bartender at Large podcast, Erick Castro. Every episode features time tested recipes that have proven to be delicious, as well as a bit of history and humor on the side.

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