Over the last couple of weeks I’ve been really working on cocktails for the new spring menu. I happen to get a slight obsession with sours because of a bartender that posted a video about about an Amaretto Sour. I’ve brought it up a couple of times to several bartenders and I always get the same disgusted look. Hey bud, if you tried to tell me you’ve been lovin’ on a drink that consists of good whiskey and crappy, processed corn syrup that is supposed to taste like chunky citrus juice; I’d look at you grossed out too. But that’s not what I’m talking about.
Sours are a group of cocktails that use fresh citrus juice(usually lemon) and simple syrup(1:1 sugar and water). And optional but crucial component in my opinion is the egg white. So here’s what you’ll need:
.75 ounces of Simple Syrup (Boil 1 cup of water and 1 cup of sugar, keep it going till the sugar dissolves. Let it cool and BOOM: Simple Syrup)
.75 ounces of Lemon Juice (Seriously, just juice the lemon. It takes only a second and makes all the difference in the world)
2 ounces of your favorite whiskey (I always have Buffalo Trace at home but anything you like to sip works)
1 egg (whites only: gently crack the egg and work the yolk back and forth into the shell halves until the white drops in the shaker)
Combine your Simple Syrup, Lemon Juice, Whiskey, and egg white into a cocktail shaker. Dry shake the crap out of it(a dry shake is shaking all the ingredients with no ice. It helps to emulsify and froth up that egg white while evenly blending the other liquids)! Now, add ice to the shaker and shake till you get frost on the outside of the shaker tin. Now strain that deliciousness into a chilled old fashion glass with a large ice cube in it. The large cube slows the dilution so you get the rich, creamy texture through the whole drink.
At this point you could float wine on top, add a couple dashes of your favorite bitters, or just garnish with a cherry and dive in. It’s a classic that is super easy to make and enjoy.
It’s been too long my friends. Finding extra time to write has been a bit difficult lately but, we’re going to get right back at it. So what’s new? I’ve been working with some new people that are very well educated on wine and have been working in the restaurant/hospitality business for many years. They’ve brought a new set of eyes to my work and helped expose and educate me on a lot things. It’s been a really humbling experience but also extremely valuable. In this business of drinking for a living, you can never assume you know everything. Because someone will always come along and prove you wrong.
Here’s something I’ve been schooled on: Argentina wines. Once believed to be strictly Malbec country with some smatterings of Cabernet. A lot of these wines are starting to give California Cabernet a run for their money. Seriously, the money though. They aren’t $15 a bottle but the $30 Argentina bottles can give a $50 Cali Cab some serious competition. There are are a few that I’ve run into that deliver on a grand scale if you like a big, fruit dense red with a smooth but grippy tannic finish.
Ben Marco “Expresivo” from Mendoza, Argentina is a solid buy at $30. It’s a big, densely fruited red. Opaque in color and aromatically it’s a black and red fruit quaffer. But how does it taste? Bulky and balanced. Lots of dark cherries, blackberries, some baking spice, sweet pipe tobacco, and richly apparent tannins. This is a solid steak night pairing.
My most frequented bar these days is my couch. I’ve had a resurged interest in classic cocktails. I feel like they are the bone structure of modern cocktail culture. The classics are the beverage architecture I build on and tweak. My main stay at home has been an Old Fashion. I’ve even lured a friend or 2 over to visit with the offer of one. Here’s how I make it:
My personal recipe is boozy but I really just use the whiskey and sugar as a constant to test bitters, if that makes sense. But here’s my recipe: 2oz Buffalo Trace Bourbon, a bar spoon of 1:1 simple syrup and 4 dashes of Aromatic Bitters(Angostora) and 2 dashes of Orange Bitters. Drop all those ingredients into a frozen rocks glass and stir with a bar spoon. The frozen glass is part of the craft of it drink. It truly makes the difference. Then I add a large, single cube of ice(specialty ice cube tray you can get just about anywhere) and stir till chilled. Then I take a large swath of Orange peel an express the oils directly over the glass and drop it in. Enjoy.