That would make things a little too baseline. Of course, you can absolutely sub simple syrup directly for maple, but why bother, really when I’m sure you more typically have maple syrup laying around the house.īut, you can’t stop at just whiskey, lemon and maple for the absolutely BEST whiskey sour. I chose maple for this drink to up the cozy, warm factor. Plus, avoiding refined sugar usually cuts down my chances of a possible headache the next day. I think they incorporate just as well as simple syrup and add a touch of flavor. I actually love using maple syrup and agave in cocktails. Just grab an ole lemon out of the fridge and you’re about good to go! To balance out the sour, you need some sweet Plus, no need to go to the store and buy sour mix that will sit collecting dust in your liquor cabinet. Sour mix isn’t typically an ingredient I choose because it’s loaded with sugar and artificial crap and it tastes…well, artificial!įresh lemon juice is so much brighter and it gives this drink the perfect pucker you’re wanting from something with a title like “whiskey sour”. Of course, in some mainstream establishments, the whiskey sour is made from whiskey and sour mix. Sour! That pucker-your-mouth tartness is exactly what wakes this cocktail right up and gives it its name – the whiskey sour. While we’re talking about lemon, let’s call it what it is. The whiskey sour is the perfect transitional and year-round drink because it’s cozy from the healthy glug of whiskey, but it’s perfectly bright a zippy from all of the lemon in there. So, I started leaning into a whiskey sour last year and I’ve finally got the recipe where I want it. I’m a whiskey girl THROUGH and THROUGH but honestly, when my hubby starts pouring his Manhattans, I just can’t hang! They’re too strong for me. This recipe blends whiskey, lemon, egg white (trust me) and maple syrup. A perfectly balanced whiskey sour without sugary sour mix.
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