Welcome to Common Man Cocktails I’m your host Derrick Schommer.
Today we’re going to look at the Whisky Sour. Now this might not be exactly the classic whisky sour, I’m going to try to get close, but I don’t really care about classicness necessarily, I care about taste, and fun, and enjoyment. What we’re going to use is a little Buffalo Trace Bourbon, this stuff is awesome. So, if you got a whisky you really like, if you don’t have Buffalo Trace, go get it. But if you don’t have it, take the one you like the best, because that’s usually how this rolls.
We’ll use a couple dashes Angostura Bitters. We’re going to use for a garnish, this is where it gets to non-classic necessarily. I’m going to use a little orange, which is I think with classics typically call for. We’re going to also use a maraschino cherry. Some of them just say maraschino, some say just orange, whatever. We do it our way. And a little simple syrup with some lemon juice, that’s your sour part.
So, let’s get going. Bam! And we’re going to mix it, so. And this I’m going to use as a rocks glass, which kind of is already it’s just double tall. That’s cool. So what we’ll do is we’re going to do 2 oz. of the Buffalo Trace Bourbon or your favorite whisky. That tends to be one of mine. We’ll do an oz. of lemon juice. I strained it too to get a little pulp out. We’ll do an oz. of simple syrup.
Now what I did is you may notice if you’ve been watching the show, I’ve always had this big simple syrup 02:03 like Tupperware thing, so I want to get classy, so I went with one of these. Boy is that a big mistake. If anybody knows a good place to buy this little squirter things, like maybe you work in a restaurant or something. Let me know because these ones are awful. You got to pretty much hold the top or else it’s just going to pop right off. And when I’m mixing simple syrup, the last thing I need is to have an entire drink covered in simple syrup. So, I got to find something else. Right now we’ll use this.
And we’re going to do 1 oz. of this simple syrup, holding this in place. Wow this is a little slow. Look that’s cool. I like the idea, I wish it worked better. We’re pour that in there, get ourselves some ice. So tend to my bitters I’ll do those next, couple of dashes, maybe three just this time. Smell the bitters from here. We’ll ice this up, shake it. Okay here we go. So we’ll strain this into a nice ice rocks glass. That’s pretty, wow. And then what we’ll do is bring out a cherry, stub that sucker right through. Bring out a little orange, let’s see this looks like a good one. No, that one will do. Little orange there. Stick that right in there. You’ve got yourself a Whisky Sour.
It’s got that little brownish peach color going on. Smells very much like the Buffalo Trace, in the raw. Wow, that tastes really good. I think I never had a Whisky Sour or at least this specific type of recipe. It’s a little sour, little sweet, little sour going on, so it’s kind of fun to play with. Lot of oak, like it really brings out the oak in some really neat creamy vanilla, soft flavors. After taste is very, very much like an aged bourbon should. So you’re kind of getting the after taste, after the sweets and the sour dissipate, is also very smooth. I didn’t think it would be that smooth. Like the viscosity is there. I figured when you add the lemon, you know yes lemon, lemon and some of the ice is going to water down a little bit, very classy I can understand why these are sought after drinks. So we’re bringing back the classics. There you go, that is your Whisky Sour. Check out Buffalo Trace, this is really good stuff.
I’m your host Derrick Schommer, we’re teaching how to drink.
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