WHISKEY SOUR RECIPE IRELAND PLUS

Make sure to get the nuttier, richer side of orgeat, the one that actually tastes like almonds as opposed to marzipan, and probably comes from a craftier producer: Liber & Co., Small Hands Foods, and Liquid Alchemist are all great options in my area, and there are much more.Īngostura Bitters: It’s not traditional, but bitters works in this drink.

WHISKEY SOUR RECIPE IRELAND PLUS

Weak orgeat makes this dull, and weak orgeat plus a less-flavorful blended whiskey will make you shake your first at me for wasting your time with such a boring drink. The more common, less flavorful Irish whiskeys (Jameson, Bushmills, Tullamore D.E.W.) are less good but still quite good, and worth using in this drink. Anything cask finished will be accentuated to beautiful effect, so those are fun, but my favorites from my many experiments were the Pot Still Irish whiskeys- Redbreast 12 is the standard bearer, and Power’s Pot Still line was incredible as well-which offer all the orchard fruit clarity you could ever hope for. Irish Whiskey: One thing this cocktail doesn’t like is too much malt earthiness (one of the reasons it’s better without scotch), so while there are beautiful and expressive single malt Irish whiskeys these days, I wouldn’t use them here. Patrick’s Day, try out the Cameron’s Kick, but just go ahead and use all Irish whiskey, and kick the scotch back out. Together the flavor is muddled, slightly discordant, but alone the Irish whiskey gets to sing, its apples and pears and slight malt and gentle touch a perfect foil to the zesty front palate of the lemon and the deep finish of the almonds. What I do know is that when you make two Cameron’s Kicks side-by-side-one the classic recipe, and the other just with 100 percent Irish whiskey-the former is good and the latter is great. Perhaps it was higher proof, or perhaps it was smoky and he thought smoke worked better than I do. MacElhone was from Scotland, and “Cameron” is a Scottish name, and it feels to me like kick from Cameron was kicking the Irish whiskey aside and including scotch in the first place (I have no evidence for this at all, but it’s my guess).

If you’ll permit me to speculate and offer a recommendation: My guess is this started as an Irish whiskey drink. So what is it, a sherry finish? A slightly increased maltiness? What gives? That would make perfect sense, but then you try it, and realize no, smoke doesn’t fold into this drink very well-it doesn’t clash exactly, but it’s certainly not doing it any favors. However, if you’re looking for a more budget-friendly option, I’ve also included one here for you.“A ha!” you might say, “it must be smoke!” Perhaps MacElhone meant for a smoky scotch to be tempered by the Irish whiskey, the way that tequila tempers the smoke of mezcal in an Oaxaca Old Fashioned. Hey, we use them nearly every day now so I’m good with spending $60. We’re big fans of premium, weighted shaker tins. If you don’t already have them, you can grab them here: You also won’t need a ton of fancy equipment – just a simple tin shaker and a mesh strainer will do the trick. This isn’t one of those food & drink blogs where the author gives you a novel-length description of each recipe before actually getting to the recipe with ingredients and directions. * This is the part where I have to say: “raw eggs are consumed at your own risk” Equipment Needed

That said, if you’re not a fan of consuming raw egg – no biggie – you can just leave it out. Note: I’m a big fan of egg whites in cocktails and fully support the idea that an egg white makes any cocktail better. So awesome, in fact, it’s been sitting in the top spot for our favorite cocktail so far! Add to that, egg whites, and you’ve got a winner. This week, we happened to have been gifted some maple syrup from Acadian Maple so we got fancy and swapped out the maple syrup for simple syrup. To be specific, we’re on day 33 of making a new cocktail every single day! While we love the classics and are big fans of traditional whiskey sours, we’re also trying to use some local ingredients we have on hand. Right now, we’re in the midst of a daily cocktail challenge. However, we’re on a mission to become the hosts that always mix up the best cocktails! And, with a recipe like this maple whiskey sour in our arsenal, we’re a shoo-in for “hosts of the year”. In fact, aside from one shift as a shooter-girl, neither of us has ever even worked in a bar.

Whiskey sour recipe ireland