![]() With: Scotch whisky, vermouth amaro, dry vermouth, and aromatic bitters. However, find and exploit the flavours it combines well with and the results are sublime, as the following illustrates. OK, let's be honest vodka mixes with pretty much everything while Scotch is a tad choosier its bedfellows. "American blended and straight whiskies are much more cocktail-friendly." "Really smoky Scotches, like the Islay malts, are the hardest of all the whiskies to find a home for in cocktails, though it's not impossible. "it requires genius to make whiskey punch" When combined with some other liquor the result will frequently be two distinct flavours, possibly antagonistic to one another, instead of a new and pleasing fragrance that is merely subtly suggestive of the two original essences"ĭavid A Embury, The Fine Art of Mixing Drinks ![]() "Whisky., "is a grouchy old bachelor that stubbornly insists on maintaining its own independence and is seldom to be found in a marrying mood. This misconception has not been helped by the words of some of my heroes. I don't understand what some of the posts here mean baking soda? Maple syrup? Please: Just use the ingredients listed in this recipe for a classic, awesome whiskey sour.Before addressing what are the 20 best Scotch whisky cocktails, it's perhaps worth addressing the reputation, both blends and single malts, have for not being cocktail friendly due to their peaty/smoky/salty character. ![]() Tasted like a cool water hitting the back of your throat after running around with your pals on a hot summer day in the fields of the Piedmont in Georgia. You know, it sounded crazy but just really perfected an already fantastic recipe. Forky-Fingers substitution of baking soda for whiskey. I think I got that recipe here as well and it was called a "Gold Rush." The honey adds a little complexity to the flavors, without veering wildly from the flavor profile of the classic. This is my "go-to" Friday night cocktail, but I use a good, herbal/floral honey in place of the simple syrup. Some other modifications I found necessary was substituting the shaker (not fancy enough) for a good strong spoon stirring. Will never make a whiskey sour without it again. I tried baking soda AND bourbon (ok, I just used cheap whiskey) and boy was that a good decision. OK, I'm not familiar with Whiskey sours, so maybe I'm way off but do y'all mean soda WATER and not BAKING soda? Either that or y'all are getting high off your own product. ![]() But, when I’m in a hurry, as a variation on the Forkey-Fingers method below, I take a shot of whiskey like a tequila shot and sub in the baking soda for the salt and the lime for the lemon. Otherwise from that note, the balance should be a fraction of a hairline just over or just under the balance spectrum ratio to ensure the notes of the Whiskey itself are still able to shine through to the drink palette. This drink has traditionally been served and should still be served, ‘UP’. Whiskey Sours should never be served over Ice. Pro tip: Upgrade by gently adding a float of 1/2 fl oz or so of red wine on top to make it a New York sour. It's a matter of preference - just make sure you're using good ice to avoid off flavors. But equal parts sour-to-sweet is a solid place to start.Īnd don't mind the naysayers: you can totally have your whiskey sour on the rocks, particularly if you're omitting the egg white that would make it a Boston sour (in which case the ice might hamper the foamy presentation, but that's really its only sin). I typically like mine a little more tart, so I go with 1 fl oz lemon juice to 3/4 fl oz syrup. Perfect, perfect, perfect !!! Love the sweet to tart flavor, with a cherry on top.Ī simple cocktail and now a new favorite! I’ll try straight up next. ![]() Same recipe, but float a tablespoon or two of fruity red wine on the top. I like a little less simple syrup-maybe 1/2 oz. My bf and I usually make this as written but just snort the baking soda on the side! Good to add egg white 1/4 oz to the shaker□□ ![]()
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