Before Dinner Cocktail
- 4.5 cl Bourbon Whiskey
- 1.5 cl Sugar syrup
- 3.0 cl Fresh lemon juice
Dash egg white (Optional: if used shake little harder to foam up the egg white).Pour all ingredients into cocktail shaker filled with ice. Shake well. Strain in cocktail glass.
If served ‘On the rocks’, strain ingredients into old-fashioned glass filled with ice. Garnish with half orange slice and maraschino cherry.
Whiskey Sour Cocktail
The original sour would be made using granulated sugar, but using simple syrup instead will make for a more consistent drink.
– 2 oz whiskey– 1 oz lemon juice
– ½ oz-1 oz simple syrup (equal parts water to sugar)
Add all ingredients into a cocktail shaker. Next, add ice and shake. If serving on the rocks, strain and pour into an ice-filled rocks or old-fashioned glass. If serving “up” (without ice) strain and pour into a coupe glass. Garnish with cherry and/or orange slice.
Whiskey Sour Cocktail
Boston Sour Cocktail
Sometimes referred to as a Boston Sour, this is a whiskey sour made with the addition of egg white. If you would prefer, you can use pasteurized egg whites (about 2 tbsp) instead of a standard egg white.
– 2 oz whiskey– 1 oz lemon juice– ½ oz-1 oz simple syrup (equal parts water to sugar)
– 1 egg white
Shake all ingredients in a cocktail shaker without ice to help emulsify the egg white–this is called a “dry shake”. Next, add ice and shake some more. If serving on the rocks, strain and pour into an ice-filled rocks or old-fashioned glass. If serving “up” (without ice) strain and pour into a coupe glass. Garnish with cherry and/or orange slice.
Boston Sour / Photo Credit: Malmaison Hotels
New York Sour Cocktail
A simple addition to the whiskey sour. Simply add ½ oz-1 oz red wine to the finished whiskey sour. Any red wine will do, but fruit-forward wines like syrah or merlot do well. Pour over the back of a spoon so that it floats on top.
New York Sour / Photo Credit: Malmaison Hotels
The Penicillin Cocktail has earned its place next to the pantheon of classic cocktails. Created in 2005 by Australian bartender, Sam Ross while he tended bar a New York’s Milk & Honey (now reborn as Attaboy), this modern classic is a drink to cure what ails you.
– 1 3/4 oz blended Scotch whisky (Great King Street Artist’s Blend)– 3/4 oz fresh lemon juice– 3/4 oz honey-ginger syrup*
– 1/4 oz peated single malt (The Peat Monster)
Garnish: lemon zest or candied ginger
Add blended Scotch whisky, lemon juice and honey-ginger syrup to a shaker and fill with ice. Shake and strain into a rocks glass filled with fresh ice. Top with peated single malt and garnish with a piece of candied ginger or lemon zest.
Making the honey-ginger syrup: Combine one cup honey and one cup of water to a saucepan. Add a knob of ginger about 4-6 inches, peeled and thinly sliced. Bring to a boil, reduce heat and simmer for 5 minutes. Remove from heat and allow to cool. Refrigerate syrup overnight then strain to remove the solids. This can be increased to make more, just add more ginger accordingly. Keeps for up to two weeks, refrigerated.
Penicillin Cocktail / Photo Credit: Compass Box