This recipe comes from Jeffrey Morgenthaler of Portland's Clyde Common. Sweet crème de cassis mixes with oaky bourbon to produce a delicious take on the classic whiskey sour.
Note: If you like your drinks on the dry, tart side, consider starting with 1/4 ounce simple syrup and adding more to taste. To make simple syrup, combine 1 cup water with 1 cup sugar in a small saucepan and heat over medium heat, stirring constantly, until sugar is dissolved. Cool before using. Simple syrup will keep in a sealed container in the refrigerator for up to 5 days.
About the author:Nick Guy is the accessories editor for iLounge, and covers barware and drinking accessories for The Sweethome. He is based in Buffalo, NY, and on Twitter is @thenickguy.
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
About This Recipe
Ingredients
2 ounces bourbon
1 ounce fresh juice from one lemon
1/2 ounce crème de cassis
1/2 ounce simple syrup (see note above), or less to taste
1 dash Angostura bitters
Procedures
Add bourbon, lemon, crème de cassis, simple syrup, and bitters to a cocktail shaker and fill with ice. Shake until well chilled, about 15 seconds. Strain into an ice-filled Old Fashioned glass.
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