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.
1.5 oz Bottled in Bond Bourbon
.75 oz 7 Syrup
.75 oz Fresh lemon juice
Egg White or powdered egg white (optional)
Dash Aromatic bitters
Cherries and lemon peel 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.