How to make Whiskey Sours
Covid-19 might be keeping us all indoors, but we can help keep the spirit of Lambay, and of Irish Whiskey alive through these tough times.
Stuck inside? It can be easy to think that you’ve had your last fancy cocktail for the time being. The process of crafting cocktails can look like mad science from the other side of the bar, but it need not be. Simply follow our recipe of how to make whiskey sours. Today we’re challenging you to make your own delicious Lambay whiskey sour at home, helping you enjoy a bit of the outside world on the inside while also giving you a few ingredients to help ward off the common cold, and the general cold at that.
Around the world, you’ll find varied and differing recipes, as well as differing whiskeys used in the sour itself. Why Lambay Whiskey Small Batch Blend is so good for this cocktail is because it has floral notes and a cognac cask finish that adds a subtle sweetness and fruit to the palette and the bitters added to compliment this taste on the back-note.
Presenting …. how to make Whiskey Sours.
Below is our take on a very simple and tasty treat, where you control the “craft” using items you have around the house (you’ll find no mention of homemade jackfruit purée here!).
You will need:
- 50 ml Lambay Small Batch Blend
- 25 ml Lemon Juice
- 15 ml Simple Syrup*
- 10 ml Egg White
- 2 Dashes Angostura Bitters
Bring the Lambay Whiskey, lemon juice, and simple syrup together in a cocktail shaker with ice and shake hard for about 10 seconds. Strain the cocktail into the second half of the shaker, disposing of the ice and add the egg whites before shaking again hard for another 10 seconds, this is called a dry shake that will prevent emulsion of the egg whites. Strain into a rocks glass, garnish with your two dashes of Angostura Bitters and if you’re feeling fancy, a slice of lemon. Now sit back with your favourite book and enjoy your homemade Lambay Whiskey Sour.
*How to make Simple Syrup;
Traditional simple syrup is made from one-part water to one part sugar (1:1). White granulated sugar is the standard sweetener, but once you’ve mastered that basic base, feel free to experiment with other sugars, keeping the ratio the same.
- Add the sugar and water to a small saucepan over medium heat.
- Stir until sugar is dissolved.
- Strain into a jar and seal tightly with a lid.
- Simple syrup will keep, refrigerated, for about one month
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