Serve in aDouble old-fashioned
Lemon zest twist (discarded) & lemon slice wheel & maraschino cherry sail
How to make:
SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into ice-filled glass.
|1 2/3 fl oz||Bourbon whiskey|
|1/2 fl oz||Bénédictine D.O.M.|
|1/2 fl oz||Lemon juice (freshly squeezed)|
|1/4 fl oz||Lime juice (freshly squeezed)|
|1/4 fl oz||Giffard Sugar Cane Syrup|
|2 dash||Angostura Aromatic Bitters|
|1 dash||Orange Bitters by Angostura|
|1/2 fl oz||Pasteurised egg white (optional)|
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
A bourbon-laced sour with monastic herbal notes.
Without egg white &/or served straight-up.
The Frisco Sour started life as a mere Frisco, sans Sour (egg white) in Lucius-Beebe's 1946 The Stock Club Bar Book.
2 oz bourbon
¾ oz Benedictine
twist of lemon peel
Stir and serve in 3oz. cocktail glass."
The original Frisco is a tad sweet and is much improved with a dash or two of orange bitters to bolster the lemon oils from the twist. This obviously led a bartender somewhere to add citrus juice. In Stanley M. Jones 1977 Jones' Complete BarGuide he lists the above Frisco but with 2oz bourbon and ½oz Benedictine followed by a sour version:
Sour glass Shake
½ oz lemon juice
¼ oz lime juice
¾ oz Benedictine
1-¼ oz whiskey
¼ tsp sugar
Lemon wedge, lime wheel"
Once this cocktail morphed into a sour then the addition of egg white was a natural progression, which I believe came in the 1990s when this was a popular cocktail in the London bar scene. That's when I first encountered the Frisco Sour which was by then served on-the-rocks. However, it also works well, as per Jones' recipe, strained into a stemmed sour glass or coupe.