From the demo, Elemental Mixology
BOURBON (WHISKEY) SOUR
Traditional recipe as made by Andrew “the Alchemist”
| BOURBON (WHISKEY) SOUR Genre: Sours Family: Plain Sours Serveware: 41/2 fl-oz. Sour Glass Garniture: Lemon Half-wheel & Cherry (skewered together) Serveware preparation: Chill Method: SHAKE Service: UP In mixing glass: 3/4 fl-oz. | 22.5 ml. Lemon Juice 3 bsp. | 7.5 ml. Superfine Sugar 11/2 fl-oz. | 45 ml. Bourbon Whiskey 3 bsp. | 7.5 ml. Egg White (optional, but strongly recommended) 5 Ice Cubes (≈1 oz. each – cracked in half) Cover with tin, SHAKE, strain into serveware, garnish & serve. |
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BOURBON (WHISKEY) SOUR (full-sized) Genre: Sours Family: Plain Sours Serveware: 51/2 fl-oz. Sour Glass Garniture: Lemon Half-wheel & Cherry (skewered together) Serveware preparation: Chill Method: SHAKE Service: UP In mixing glass: 1 fl-oz. | 30 ml. Lemon Juice 2 tsp. | 10 ml. Superfine Sugar 2 fl-oz. | 60 ml. Bourbon Whiskey 2 tsp. | 10 ml. Egg White (optional, but strongly recommended) 5 Ice Cubes (≈1 oz. each – cracked in half) Cover with tin, SHAKE, strain into serveware, garnish & serve. |
note: bsp. = level barspoon, or half teaspoon
Use only freshly-pressed lemon juice.
If a sweeter Bourbon Sour is desired, increase the amount of sugar.
THE ALCHEMIST RECOMMENDS:
Bourbon Whiskey:
Well: Old Forester
Standard: Maker’s Mark
Premium: Baker’s or Michter’s Small Batch
Luxury: A.H. Hirsch Reserve 16-year