Quote:
Originally Posted by lewdog
Meet me at Ground Control, I want to fight you!
That's what great about bourbon/whiskey. Lots of flavor profiles that appeal to different people.
Use the Russell's for the peaches then. That would be good since it IS a good bourbon.
I LOVE whiskey sours, drink tons of them at home, but restaurants add that shitty mix to them.
3oz bourbon
Juice from 1 large lemon or 2 small
Agave Nectar 1-2 tsp
1 Egg White (frothy)
Shake and strain. That's the way to make one next time. The best whiskey to use for a sour is a rye whiskey as it has more bite.
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I saw a recipe that called for egg whites and I just didn't feel like Rocky today so I omitted that but the next go-round I'll do it to it.
I just did a lemon and an oz of simple syrup. Good call on the rye too, I have some Knob Creek Rye in the cabinet.