I’m no fan of standard whiskey sours. I often find them one dimensional. Of course there are a few exceptions, like the ones I used to drink at Tiny Lounge in Chicago (sadly they’re closing their Lincoln Square doors on December 31). I also think Jeffrey Morgenthaler’s recipe for an Amaretto Sour is fucking delicious. With this in mind I decided to make a cocktail that’s a cross between a Sazerac and a Whiskey Sour and truth be told, it was wonderful. Recipe below from Caitlin Ryan via Saveur.
A standard whiskey sour uses, wait for it, whiskey. This version uses Copper & Kings whiskey barrel-aged brandy, which is what is used in a classic Sazerac, along with Peychaud’s bitters. Everything is rounded out with barrel-aged maple syrup from Watson’s barrel-aged maple syrup, fresh lemon and mint.
2 oz. Copper & Kings whiskey barrel-aged brandy
1 oz. fresh lemon juice
.75 oz maple syrup
Seven dashes Peychaud’s bitters
Handful of mint plus a sprig or two for garnish
Combine brandy, lemon juice, maple syrup, bitters and mint in a mixing tin. Add ice and shake until chilled and properly diluted. Double strain over a giant rock of ice in an double old fashioned glass. Garnish with a sprig or two of mint. Enjoy while listening to some Neko Case.