![]() ![]() Sweet and Sour Mix is the zombified version of the “sour” cocktail principle I talked about above, and even the most artisanal small-batch free-range organic version is at best pasteurized, oxidized and overly sweet. The only real unacceptable way to make them is unfortunately still the most common one, which is to treat “whiskey sour” like a recipe instead of a cocktail name, and to simply combine whiskey and sour mix. Harness that power, and you can make this cocktail any way you want. This is the principle by which all sour cocktails work-it’s why Coca-cola is a better mixer than Iced Tea, it’s why you hate shooting tequila but love drinking Margaritas-and in this case, it is the best way to diffuse whiskey’s intensity. But in a cocktail, if you take something extremely sour (like citrus juice) and you balance it against something extremely sweet (like simple syrup), that tug-of-war between these two mammoth sensations is so intense on your tongue that it creates a level of misdirection that would impress David Blaine, because while you get the taste of the liquor, you don’t register the heat. This is why people use chasers after taking shots, to distract themselves from the unpleasantness of alcohol’s fire. The “sour” cocktail is as simple as it gets, and it works like this: Alcohol, as you are no doubt already aware, is astringent. While the term “Whiskey Sour” first shows up in print in 1870, it’s far too foundational to have really been invented anywhere. Michter's Newest Whiskeys Pay Tribute to the Distillery's Hooch History-and They're Almost Gone How Marvina Robinson Left a Career on Wall Street to Create Brooklyn’s First ChampagneĮl Tesoro's New Tequila Was Aged in Knob Creek Rye Barrels
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |