![]() ![]() ![]() Then you can keep it in the fridge for about two weeks for all your cocktail needs. It’s so easy! It’s a simple recipe of 1:1 sugar and boiling hot water, mixed on the stove until the sugar dissolves. Trust us.Īlso, don’t forget to make your simple syrup ahead of time. Note : We always recommend using fresh juice rather than bottled lemon juice to really bring out those bright citrus flavors. Substitute honey for the sugar in the simple syrup, and you have yourself a Gold Rush.But the traditional recipe is fairly straightforward with relatively simple ingredients: It combines 3/4 ounce lemon juice with one egg white (more on that below), 3/4 ounce simple syrup, and whiskey (typically bourbon whiskey ).For a New York Sour, add 1/2 ounce of full-bodied red wine gently to the top of the fully prepared whiskey sour.Then add the ice and shake again before straining it into a glass filled with ice. Add the whiskey, lemon juice, simple syrup, and an egg white to a cocktail shaker without ice and shake to combine (dry shake). I really prefer them without it, but the Boston sour is something that everyone should experience. The original whiskey sour had an egg white mixed in for froth. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |