I recently revisited and updated my sour mix recipe, which you can find as part of the Whiskey Sour Day post from 2016, but this year wanted to also post another take on it that uses honey (or agave nectar, for a vegan option) instead of white sugar. See the updated sour mix recipe or see how to make your drink below.
Posts tagged as “cocktails”
August 25th marks Whiskey Sour Day again this year. I posted about it four years ago but this year it dawned on me: how did a day in August become Whiskey Sour Day, anyway?
I searched the internet high and low and couldn't find a suitable answer. An article from Bourbonbanter.com published in 2013, though, suggests that the day was created basically for fun, but that the drink has origins circa the 1700s when British Navy sailors would add lime juice to their rum, both to preserve the juice and to keep the sailors free from scurvy (a disease caused by a deficiency of vitamin C.)
I came across a recipe for Homemade Irish Cream that presented me with a perfect excuse to imbibe over the holiday weekend while simultaneously knocking off one of my my foodie resolutions while doing so. Pretty cool. ;)
I guess Irish Cream is considered a cordial... or a liqueur. Serious Eats suggests that the terms are interchangeable, with cordial appearing more often on dessert-like products: liqueurs flavored with coffee, cream, chocolate, etc.
Fun fact: today is National Whiskey Sour Day.
Not like I really need "a day" for whiskey drinking—anyone who knows me personally knows that whiskey-, rye-, and bourbon-based drinks are my jam—but sadly it's not just any day that you can find a good whiskey sour.
A "sour" is a family of drinks that includes the Daquiri, Margarita, and Sidecar. The formula to make a sour cocktail is simple: spirit + the "sour part" (like lemon or lime juice) + the "sweet" part (like simple syrup).
Easy as that. In theory.
I say "in theory" because a simple, three-part recipe should be hard to screw up but yet I hate ordering whiskey sours at restaurants. Actually, I hate ordering most mixed drinks at most restaurants, with chain restaurants and sports bars being the biggest offenders: The sour and sweet parts of mixed drinks are usually co-mingled here in the form of sickeningly-sweet, nuclear yellow-colored bottled sour mix. Yuck.
Not to turn my back on bourbon, which many know is a favorite spirit of mine, but the Gin and Tonic is one of my absolute favorite drinks. For World Gin Day, I'm excited to share recipes for two gin infusions that are perfect choices to use in my favorite cocktail.
I tend to stick with other herbs and spices or citrus when I infuse gin because it's already herbal to begin with; it's not neutral and open to most ingredients, like its cousin vodka. In this case, cucumber-lime and lemongrass-ginger are two flavor pairings that really work well and I enjoy drinking in a Gin and Tonic.