![]() Alongside some whiskey, we’re using orange juice (for some subtle natural tang, reminiscent of bitters), a bit of maple syrup for a cozy sweetness, and warming cinnamon. ![]() Today’s recipe is a bit of a change up from this! Whiskey is one of my favorite winter liquors, as it’s naturally very warming and perfect for a cozy evening in (also, I find it less appealing in warm weather ). A “sour” is any kind of cocktail that has a base of a spirit, a citrus juice, and some kind of sweetener. Recipe Details + Things to KnowĪ whiskey sour is a mixed drink that typically contains whiskey, lemon juice, sugar, and occasionally an egg white. You’ll have a little more than you need here, but it keeps forever in the fridge.This Maple Cinnamon Whiskey Sour cocktail recipe is SO simple to make and ideal for winter months! Sub apple cider for mocktail version. Remove from heat, add 2 tablespoons of cold water (to speed up the cooling process) and pour into a jar or bowl to finish cooling. Note: To make simple syrup, combine 4 tablespoons granulated sugar with 2 tablespoons water in a small saucepan and bring to a simmer, stirring just until the sugar dissolves. If it sinks, well, it’s still going to be pretty and delicious. If all goes well, the wine will stay at the surface of the drink. Gently place a thin spoon upside-down at the surface of the drink and slowly, in the barest trickle, pour 1 to 1 1/2 tablespoons red wine over the back of it, moving it across the drink’s surface as you pour. ![]() Shake vigorously until the outside of the shaker or glass is frosty and very chilled. Place a handful of ice, the whiskey, lemon juice, simple syrup, and egg white (if you’re using it) in a cocktail shaker or a jar with a lid. There are three more nights of Hanukkah I hope these bring them good cheer.Ħ months ago: Soy-Glazed Chicken and Chickpea Pan Bagnatģ years ago: Cabbage and Mushroom LasagnaĤ years ago: Endive Salad with Toasted Breadcrumbs and Walnutsĥ years ago: Brussels Sprouts, Apple, and Pomegranate SaladĦ years ago: Pecan Pie and Roasted Leek and White Bean Galettesħ years ago: Classic Pumpkin Pie with Pecan Praline SauceĨ years ago: Apple-Herb Stuffing for All Seasonsĩ years ago: Spinach Salad with Warm Bacon Vinaigretteġ0 years ago: Sweet Potato and Marshmallow Biscuitsġ1 years ago: Creamed Onions with Bacon and Chives and Sweet Corn Spoonbreadġ3 years ago: Meyer Lemon and Fresh Cranberry Scones and Winter Fruit Saladġ4 years ago: Pumpkin Waffles and Nutmeg-Maple Cream Pieġ5 years ago: Classic Grilled Cheese + Cream of Tomato Soup Consider these images a placeholder until a more skilled drinks stylist comes over and teaches me how to make them as pretty as the internet insists they can look.įor a Hanukkah party spin, I can never resist making what I call a Manischewitz Sour, using the sweet red kosher table wine classically used for kiddush (a blessing over wine) and Passover that’s much-derided and yet, I’m sorry, perfect here. Regardless, you can use what you have, as I did.Īlas, I’m absolutely terrible at “floating” drinks no amount of solid advice about bar spoons, surface trickles, or vigorous shaking to create more body to float another liquid in suspension on top of has improved my skillset. I had thought that rye is more common than bourbon, because rye can come from New York, but have yet to find that corroborated. The New York Sour is, in fact, a classic whiskey sour - whiskey, lemon juice, simple syrup, and an egg white, if you wish, for a more dramatic texture - with dash of red wine that, ideally, should float atop creating distinct layers that integrate as you sip. If you created a mood board that accumulated all of my cocktail interests - whiskey, lemon juice, succinctness, and some kind of niche New York spin - you might also wonder why it’s taken 15 years for us to talk about the wonder that is the New York Sour.
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