Ratios of ingredients - proportionsĪs stated above it is the harmonious balance of spirituous alcohol, sweetness and sourness that makes a great Sour. The squirt of soda on a Sour is now reserved for Fizzes such as the Ramos Gin Fizz. However, many of these recipes still call for the use of soda from a syphon, but as a "squirt" on top of the drink, particularly for Brandy Sours, as stipulated in the 1923 Harry of Ciro's ABC of Mixing Cocktails and the 1930 The Savoy Cocktail Book. Later recipes tend to call for sugar syrup, so the soda is not required to dissolve the sugar. ![]() Harry Johnsons' 1900 Bartenders' Manual). SodaĮarly Sour recipes often use a splash of soda to dissolve sugar crystals (e.g. To quote from David Embury's 1948 The Fine Art of Mixing Drinks, "Two or three dashes of Angostura to each drink constitute a pleasing addition to this drink." Indeed, I'd advise adding flavours of bitters that both suit personal taste and the base spirit, but as with bitters in all cocktails, just enough drops/dashes to add a hint of something but not so much as to detract from the cocktail's core flavour. The use of egg white helped smooth bootleg alcohol in Sours during Prohibition and most modern-day bartenders, with the exception of those in Asia, favour the inclusion of egg white in a Sour. Egg white first appears 30 years later in William Schmidt's 1892 The Flowing Bowl. Egg whiteĪs Robert Vermeire says on the Sours page in his 1922 Cocktails: How to Mix Them, "A few drops of egg improve all Sours."Įarly sours did not include egg white and egg isn't an ingredient in the Sours in Jerry Thomas' 1862 The Bar-Tenders Guide. Liqueurs also remain an important balancing ingredient and, in some cases, such as in the Amaretto Sour, liqueurs can play the combined role of base, modifier and sweetener. As many shun processed sugar so alternative sweeteners such as honey and agave syrup have become popular in Sours. raspberry in syrup in the gin-based Clover Club and grenadine in the applejack-based Jack Rose. SweetenerĪt its simplest, the sourness of citrus juice is balanced by sugar - mostly sugar syrup and that may be a flavoured syrup e.g. The clue is in the name and the sour element, freshly squeezed citrus juice, is the heart of a great Sour cocktail. Thankfully, with the 1990s cocktail renaissance and a return to freshly squeezed citrus juices, Sours have been reinvigorated with the Whiskey Sour, New York Sour and Penicillin all featuring in our annual listing of the Top 100 Cocktails. ![]() Powdered sours mixes, used widely during the 1970s-90s, perhaps inflicted more damage to the Sour than even Prohibition, five decades earlier. However, Sours can and are made with any spirit base, be that whisk(e)y, gin, vodka, brandy, rum or even a liqueur - as is the case in the popular Amaretto Sour, where amaretto liqueur replaces the spirit and sweet components. The Daiquiri is a particular style of sour which calls for rum as its base spirit. Ingredients in sour cocktails Base spirit
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |