- Camera—NIKON D5100
- Taken—13 August, 2016
- Copyright—© 2016 Khürt Williams
- Focal length—35mm
- Location—40° 23.5167′ 0″ N 74° 38.2065′ 0″ W
- Shutter speed—1/800s
Over the summer I experimented with Scotch-based cocktails. Why? Because I could. Because I like whisky. Because it was hot outside today and I was bored and can’t find a movie to watch on Netflix or Apple TV.
The basic Whisky Sour is whisky, some sort of souring agent, a sweet syrup, bitters and optionally, an egg white. I found a basic recipe on scotchwhisky.com.
This is my second attempt at making a Whisky Sour. On my first attempt, I used the last of my 12 Year Macallan and lemon juice concentrate and skipped the egg white. It was good, but for my second try, I used freshly squeezed lemon juice and Macallan’s 12 Year Double Cask. The Double Cask is aged in American and European Sherry seasoned oak casks.
My son helped me separate the egg white. He’s not old enough to drink but he’s an excellent chef. He has the skill to separate the egg white. I do not.
I did not have a cocktail shaker, but since I am experimenting with making cocktails, it seemed appropriate to have one. I drove around town hoping to find a cocktail mixer but none of the local liquors stores nor the grocery store sells cocktail mixers. The manager at the ShopRite even commented that, with the exception of alcohol, the store sold everything else needed to make mixed drinks.
I gave the managers at both liquors stores an odd look after being told they didn’t carry any cocktail shakers. A look that basically said, “what fracking sort of liquor store is this”? I found one a few weeks later — several in fact — when I visited Gary’s Wine & Marketplace in Hillsborough.
Here’s the recipe I used to make what I think is a delicious Whisky Sour.
My interpretation of a classic cocktail
- 50ml McCallan’s 12 Year Double Cask
- 25ml fresh lemon juice
- 15ml agave syrup
- 2 dashes Angostura bitters
- 1 egg white (optional)
- 1 dash of Tangerine bitters
- Add all ingredients to a shaker and shake without ice. The egg white creates thickness and a thin foam that adds to the look of the cocktail. Now add lots of cubed ice and shake hard for about 15 seconds. You can pretend you are in a Spanish band. Using a cocktail strainer and a tea strainer, strain the drink of all ice into a chilled martini glass.