6/17/2023 0 Comments Whiskey sour variations![]() ![]() Well, calls for sustainability didn't bode well for this drink. the sour had elevated itself out of the pre prepared sour-mix misery of the history books and become a huge benefactor from the wider drinks trends of a respect for real ingredients, premiumisation and professionalisation behind the bar. Fresh pressed lemon juice, egg white with real eggs. The 'art' of a great sour was getting everything just right. It never looked outwardly outdated- It just seemed to quietly disappear from menus one bar at a time. Nobody really declared war on the whisky sour, they just gradually stopped making them. It could be observed that sours have fallen out of favour because of two wider trends in drinks world simplicity and sustainability. Why is this?Ĭurrent trends are moving away from sours The craft cocktail trend of the past fifteen years has given us a whole generation of twists on 'stirred down and brown' whisky cocktails - commonly laced with the latest avant-garde modifier from the bitters world - but outside of the Penicillin cocktail (which is truly a great modern classic) we haven't seen the whisky sour maintain its dominance of mindshare in the world of whisky mixed drinks. In this post we look at the current state of the Whisky Sour and explore a couple of interesting variations. especially today) it feels as though this truly classic cocktail is no longer in vogue. It was a mainstay on cocktail lists worldwide, one of the true classics you would master in your first few weeks behind any respectable bar.īut today ( ed. ![]() Ten years ago when you heard the word's 'whisky' and 'cocktail' in the same sentence there was a high likelihood the outcome was going to be a whisky sour. ![]()
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