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(Twice) Improved Whiskey Sour

Posted by DrunkLab. Created by Dan Stone, Roka Bar, San Francisco, CA..
2 oz Rye
1⁄2 oz Lemon juice
1⁄2 oz Lime juice
3⁄4 oz Honey syrup (1:1, hot pepper-infused)
1⁄4 oz Maraschino Liqueur
3 ds Bitters, Angostura
1 Egg white
1 twst Lemon peel (as garnish)
Instructions

Dry shake, shake, strain, rocks, garnish with lemon peel and a few drops of bitters.

Notes

This is Dan Stone's recipe, lightly Improved to feature hot honey, which gives the drink a nice balancing bite.

Curator rating
5 stars
Average rating
4.5 stars
(14 ratings)

From the Knowledge Vault

Mashbills, Geeky Information and Resources

This is the last installment in a series on Bourbon by Zach Pearson. Read them all: Bourbon, Bourbon After the Act, Bourbon: What it is ... and isn't, Making Bourbon, Who Makes My Bourbon, Producer Capsules., Finding the Good Stuff, Tasting the Good Stuff, Neat, Mashbills, Geeky Information and Resources.

As a note, I can’t claim credit for any of this. This section is the work of a couple of users on the StraightBourbon.com website, mainly Josh, Oscar and a guy named Taanstafl2 – and see the note just below. But it’s too important to leave out even if it’s a bit more advanced.

For mashbills, I referred to The Book of Bourbon and Other Fine American Whiskeys by Regan & Regan, 2009, unless otherwise noted. Barton, WT, and Dickel are noted as approximate.

I use the format: Distillery Brand Name (%corn/%rye or wheat/%malted barley). This is a breakdown of "macro" distillers. Wondering what the different char levels look like? This is a good illustration.

Recent Additions

  • Learning Curve — Gin, Amaro Nonino, Falernum, Bitters, Grapefruit juice, Sherry vinegar
  • Midnight Diplomat — Bourbon, Cognac VSOP, Cynar, Bénédictine, Sweet vermouth, Orange bitters, Bitters
  • Isle of Golden Dreams Rhum Negroni — Rhum Agricole, Aromatized wine, Suze, Salt Solution, Lemon peel, Rosemary
  • Cherchez Le Parc — Cognac, Dry vermouth, Herbal liqueur, Cassis, Suze, Absinthe, Lemon peel
  • Green Gardens — Blanco tequila, Lemon bitters, Rich simple syrup 2:1, Lemon juice, Egg white

Recent Discussion

  • Re The Holy Grail, 18 hours 52 minutes ago danoman89 commented:

    The montenegro absolutely disappears into this drink. Quite tasty, but a little too easy drinking

  • Re Smoke on the Beach (Jim Kearns), 19 hours ago danoman89 commented:

    Really quite good

  • Re Industry Flip (Fred Yarm), 1 day ago danoman89 commented:

    Creamy, bitter, and funky. Absolutely lovely

  • Re The Bellman, 2 days ago Mixin In Ansley commented:

    Perfectly balances the sweet, the bitter and the spirit. Elevated.

  • Re Vancouver, 2 days ago Shawn C commented:

    This one changed over time. Difford's Guide points to a "Vancouver" recipe in "About Town Cocktail Book" published in 1925 by Mitchell Printing & Publishing of Vancouver, B.C. Same ingredients except using French vermouth rather than sweet vermouth; proportions differ with more Benedictine, probably for balance (50 gin/30 dry vermouth/20 benedictine/dash of orange bitters/ olive. The book was reviewed and apparently edited by Joe Fitchett, who contributed the "Fitchett" recipe using Italian vermouth in 50/30/20/dash proportions. So the 1934 Boothby recipe that has become the modern norm is likely an evolution of the Vancouver/Fitchett. Boothby's listing is 1/2 jigger: 1/4 jigger: spoonful: 2 dashes : pimento stuffed olive. I will probably curate to list as "altered" and to the Boothby pattern...might need to add a third dash of bitters to get the ratios equivalent.