On this thread: http://chowhound.chow.com/topics/321465 I posted my normal sour recipe. But tonight I perfected it. Honestly best whiskey sour I have ever had, full stop. Here's the recipe:
Zest and juice of 1/2 Meyer lemon. (I use a fru fru microplane graters but a knife works fine)
One drop (not dash) Angostura bitters
2 oz Jim Beam
1 Tsp simple syrup
1 homemade spiced preserved cherry with a 1/4 teaspoon of the syrup
Shake and serve on the rocks
by Maryse Chevriere | Food is a major part of my life. I’m more on top of dining and restaurant news than world news. My...
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