You know what’s better than a well-made cocktail? A well-made sparkling cocktail. Yes, the ones called sour. Whether you are a fan or not, the following recipes will convince you to give them another chance. Their complexity and depth of flavor are elements that excite every palate. In addition, you have many different options when it comes to the alcoholic base.
Think of this drink as a more citrusy version of the Old Fashioned. Many bartenders also add egg white, but the most popular recipe (from The Bartenders Guide by Jerry Thomas, 1862) does not consider it necessary. And we will embrace her.
Ingredients: 2 scoops of whiskey, 1/2 scoop of sugar syrup, 3/4 scoop of lemon juice, a slice of orange, a cherry.
Execution: You put all the ingredients in the shaker, along with ice and mix. Strain into a rocks glass with ice, ideally a large chunk. Garnish with the orange and cherry. For a more frothy version, add 3/4 of a scoop of egg white, while for a deeper flavor, bitters.
Created by the American bartender Victor Vaughn Morris at the beginning of the 20th century at the Morris Bar in Lima, it is the national cocktail of Peru, although Chile also claims its origin.
Ingredients: 3 scoops of pisco, 3/4 scoop of lemon juice, 3/4 scoop of sugar syrup, one egg white, 3 drops of Angostura bitters.
Execution: Put all the ingredients except the bitters in the shaker and mix, without ice. Then you open the shaker, add ice and continue shaking for at least another minute. Strain into a chilled lowball glass and add the bitters on top of the egg white layer. Using a toothpick, swirl the bitters into the foam a bit.
This is a recipe that first appeared in the book Recipes for Mixed Drinks by Hugo Ensslin, in 1916. A bright in color and quite boozy in intensity drink. But it became particularly popular in the mid-1920s, when it was one of the best sellers at the Brown Derby in Los Angeles.
Ingredients: 2 scoops of Applejack brandy. 1/2 measure Combier liqueur, 1/2 measure Benedictine, 1/2 measure lemon juice.
Execution: All the ingredients are put into the shaker together with ice and shaken well. Strain into a chilled coupe glass.
Hem used to drink the same way he faced life: With tension and instability. After trying his first daiquiri in Havana, the legendary author and big drinker found it too weak and sweet. So he asked the bartender to remove the sugar and double the rum. To take it even further, add grapefruit juice.
Ingredients: 2 scoops white rum, 3/4 scoop lemon juice, 3/4 scoop grapefruit juice, 1/4 scoop maraschino liqueur, 1/4 scoop sugar syrup.
Execution: Mix all the ingredients in a shaker with ice and strain into a chilled coupe glass. If you consider yourself a heavy drinker like Ernest Hemingway you can use 4 scoops of rum and no sugar syrup.
Taken from the 70s, when it was particularly loved, this cocktail is essentially a twist on the Whiskey Sour. Few bartenders make it now, and they mostly for nostalgic reasons.
Ingredients: 1 scoop bourbon, 1 scoop Amaretto, 3/4 scoop lemon juice.
Execution: You put the ingredients in the shaker and mix with ice. Strain into a rocks glass with fresh ice. Garnish with lemon peel and maraschino cherry.
Ingredients (for a large pitcher): 1 bottle of rye whiskey, 6 jars of lemonade, 1 cup of fresh lemon juice, 1 cup of sugar-lemon syrup, 8 scoops of red wine, 3 sliced lemons.
Execution: In a large container you put the whiskey, lemonade, syrup and strain the fresh lemon juice. You leave it in the fridge for a whole night. Just before serving, add ice cubes and the wine, as well as the lemon slices.
This article was originally published on: https://gr.askmen.com/