What Makes a Drink a Sour?Ī sour cocktail is made with fresh citrus juice, though you will see pre-made mixes out there. Regardless of history, it's a simple cocktail that mixes a spirit, a sour, and a sweet. Others place the origin in Wisconsin or even Peru.
Aquafaba whiskey sour how to#
The first written record of the whiskey variant comes in the 1862 The Bartender’s Guide: How To Mix Drinks by Jerry Thomas. The whiskey sour is thought to have originated in the 1700s with English sailors ("limeys") mixing citrus with their on-board spirits the rum version is usually called "grog". It's one that never gets old, and can easily be riffed with other sprits. You get that tangy bite of lemon combined with the sweetness of simple syrup and the frothiness of the egg white. Not only is the whiskey sour a perfect cocktail to enjoy on a weeknight, in all seasons, it even works well served at special occasions. It's one of those easy, comforting cocktails that works so well as the end of a busy day when little effort but big flavor are needed. Guaranteed to get rave reviews any time it's served. Watermelon simple can vary widely in its watermelon-ness so adjust as need.Easy to whip up and oh so delicious to imbibe. However, for me, whiskey’s base in the cocktail keeps things a little complex.īe sure to taste test the cocktail before you pour and garnish. If you’d like, swap out to just vodka as the base spirit! The color will be a much more vibrant pink and it’ll allow the peppercorn tincture and Rizzo bitters a lot more exposure on the palate without the whiskey to mask them. That’s one part of Nashville I do miss! Watermelon Sour – Meloncholyīack to the watermelon sour, though. While we’re at it, I miss having Publix nearby. Good news is they’re available at most large grocery stores like Whole Foods and Publix. They are as close to fresh-pressed juices as I’ve tasted with store-bought lemon juice. Their flavors are vibrant and they’re preservative-free. I’m loving not having to juice things to put together the cocktails. Natalie’s Orchid Island Juice graciously sent me a box of their cocktail kit juices to play with for some mixology experiments. However, with the egg white or aquafaba, some of the sourness gets toned down a little too much, so I cut back on the egg white/aquafaba in the second iteration. Since I’m a whiskey girl, I kept the first version close to my usual 2:1:1 ratio for sours – 2 ounces spirit to 1 ounce sour and 1 ounce sweet and used Woodford Reserve bourbon.
Once I strained out the watermelon chunks I was left with a wonderful, vibrant watermelon simple syrup to use for cocktails and other food experiments. I put the contents in a quart ziploc back and left it in the fridge for 24 hours. For this recipe I cut up 1 lb of watermelon into small cubes, and added 8 ounces of sugar. If you see a recipe for watermelon simple for cocktails that calls for heating it up on a stove, run away. Watermelon simple syrup shouldn’t be cooked. However, if you’ve got a little watermelon vodka on hand, I’ll give you a couple of options to make it in the notes. While it might be more watermelon-forward if I used a watermelon flavored vodka, I prefer to keep my spirits unflavored if possible. While summer continues to heat up, I’ve got watermelon on the brain, and a simple syrup of fresh watermelon imparts a bright, fresh taste to this sour. What better way to take your mind off the heat than a cold drink that tastes like fresh watermelon: the Watermelon Sour. Jump to Recipe Print Recipe Watermelon Sour – Meloncholy
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