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Cocktails & Spirits

Revisiting A Classic -- Whiskey Sour

BHAppeal | Feb 27, 200710:00 PM     5

While posting on another thread about classic cocktails to try, I mentioned a a whiskey sour made with real lemon juice instead of the run-of-the-mill sweet & sour most bars use. That jogged my memory to recall how much I liked them, and how long it had been since I made one -- probably a couple of years or more. So, having lemons, sugar and Rittenhouse Rye handy, I decided to revisit the past. One ounce lemon juice, 1.75 ounces of Rye and a teaspoon of sugar (too impatient to make my own simple syrup for this one, but if I had my druthers I'd make it with 1 ounce home made simple syrup) stirred vigorously in a shaker with cracked ice strained into a chilled glass really hit the spot. A great balance of sweet and sour with the edge of the whiskey shining through. This is one of those drinks that is made so imcompetently at most bars that most people don't know what the real thing tastes like. You usually get an over-sweet, booze laden mess that leaves a lingering, unpleasant after-taste, no doubt from the multitude of additives and preservatives crammed into the commercial sweet & sour mixes most places use. The real deal is worth making -- light, clean and bracing.

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