Who doesn’t love a sour? The sour classification of cocktails is one of the oldest and most classic. A sour is technically spirit, sugar, and citrus juice. It has its roots in the early maritime practices of including alcohol in a sailor’s rations. Lemon or lime was added to prevent scurvy- alcohol added to sanitize the water- water helped prevent too much drunkenness. Members of this grandfather category include the Daiquiri, Pisco Sour, and the Caipirinha (kai·pr·ee·nyuh). The sour is a predecessor to the Daisy- swap out the sugar for a sweet liqueur and you have a Margarita or Daisy.
A whiskey sour can be served up or on the rocks and sometimes folks add egg whites to mellow out the rough edges of inexpensive whiskey and provide a creamy body to the cocktail.
The Lion’s Tail cocktail is a variation of a whiskey sour from the late Prohibition era. Traditional recipes include Pimento Dram- a liqueur made with allspice berries. We have swapped that out for Make & Muddle 7 syrup to create a cocktail that helps bring the classic whiskey sour into the fall while still retaining a bright citrus freshness.
Early Times Bottled in Bond is a fantastic bourbon on any bar. Now part of the Sazerac portfolio, this 100 proof daily drinker performs beautifully with all the spice going on in this cocktail.
1.5 oz Bourbon (early Times BiB)
.75 oz 7 syrup
.75 oz. Fresh Squeezed Lemon Juice
Egg white (optional)
Dash Aromatic Bitters
Lemon twist for Garnish
Add all ingredients to a cocktail shaker with ice. Shake until very cold. Strain into an old fashioned glass with fresh ice. Garnish with a lemon twist and/or a cherry.