We sometimes do this as what we call a 'Russian Old Fashioned'. 45ml rye whisky; 15ml vodka; 5ml sugar syrup; 5ml Creme de Cassis; and 3 dashes orange bitters. Every dacha has its black currant bushes.
We did a variant of this by simply adding 5ml Creme de Cassis and reducing the Agave syrup to 2.5ml. Delicious for us and a lovely subdued red hue...which we complemented with a rim of an equal parts mix of Davo Plum powder, sugar and salt.
Delicious and beautifully balanced. Add a few drops, or even a dash, of orange bitters to complement the Grand Marnier and introduce a bit more complexity.
So it's basically a Florentine Margarita. Perfectly balanced and absolutely delicious. Is there no history to its creation?
Or, perhaps better said, a Florentine Sidecar. Either way, or just as Florence, one of our favourite sours.
Not a bad drink considering I paid $11 usd for it. I’m thinking of using it in a sour cocktail like a Sidecar variation or instead of Bourbon in a Gold Rush. Maybe in a dry Manhattan w/ orange bitters? Any suggestions?
Our favourite Corn Whiskey cocktail is the Los Pacaminos Margarita. We use Abasolo.
We loved this but, like some other commenters, wanted the Rum a bit 'punchier'. So we simply added 5ml overproof aged pot-still Worthy Park 109. Absolutely delicious for us.
Our Rye Whiskey Sour recipe is:
60ml Rittenhouse Rye
30ml lemon juice
15ml sugar syrup
1 barspoon Luxardo Maraschino Cherries syrup
3 dashes Peychaud's Bitters
Garnish with a Maraschino cherry
We notice that there is a community recipe contributed by Phil Mackenzie which is similar. But (and we admit that we may not have searched as scrupulously as we might have) our good host doesn't appear to have posted a simple Rye Whiskey Sour.
Apologies, we also add a scant pinch of salt and cocktail foamer.
Yes, despite living near Maragaret River I just made it with Coonawarra Cabernet. It is one of my favourites, with or without egg white. However I am beginning to prefer rye whiskey versions which just seem to have a little extra spice.
Our Rye Whiskey Sour recipe is:
60ml Rittenhouse Rye
30ml lemon juice
15ml sugar syrup
1 barspoon Luxardo Maraschino Cherries syrup
3 dashes Peychaud's Bitters
Garnish with a Maraschino cherry
We notice that there is a community recipe contributed by Phil Mackenzie which is similar. But (and we admit that we may not have searched as scrupulously as we might have) our good host doesn't appear to have posted a simple Rye Whiskey Sour.
Vodka doesn't appear to be prominent in 'Sour' recipes so we were curious to try this. For us it was delightfully subtle and balanced with just a nice complexity from the bitters. An elegant Sour.
Delicious. Reduce the sugar syrup to 5ml and the Angostura Bitters to two dashes, adding a dash of lemon or grapefruit bitters and it is more so. For us anyway.
Very pleasant indeed. We did a variant substituting light white rum for the gin and liked that a little bit more. And we used Black Tears dry spiced rum...brownish rather than black...a lovely spicy 'gift' in the last few sips. Anyway, bravo.
On the strength of commentor Calvin Grant's observation on this cocktail and it appearing in our good host's "Top Twenty Vodka Cocktails", we thought we might have been a bit harsh in our earlier judgment about it. Revisiting it, we remain unconvinced. To us, this tastes like a Sidecar variant in which the Vodka and citrus aren't standing up to the Benedictine. Our solution was to split the citrus 50:50 (15ml each). This was much better for us. Maybe introducing lime juice into the mix would also be worth a try.
Will be looking for your comments while searching the vodka based recipes.
Our own personal "Twenty Best Vodka Cocktails" is a work in progress. But so far: Ruby, Apricot Cosmo, Bernice, Four Aces, Czarina, Susan's Salad, Grand Cosmopolitan, Boozy Suzie, San Francisco and (for their delightful kitsch and fun) Blue Hawaii and Orange Whip. Among the Martinis (excluding those that also include Gin in the base) we include: Three Gulps Martini, Special Brew Martini and Ginger Martini. At the top of our must try list is the Grapevyne. Some coincidences and some departures from our good host's list. But as the saying goes, there's no accounting for taste.
Don't know how many little sips it took but I couldn't put it down. Good to the last warmish drop! (x 1.5)
Probably our favourite Vodka based cocktail. But there are others.
For Sours that call for a foamy head, we follow a shaking method that, for us, is foolproof when using a foaming agent. The method is:
1 shake all ingredients, except the foaming agent, with ice
2 fine strain into a mixing glass
3 dump ice from the shaker
4 pour cocktail mix back into the shaker
5 add foaming agent
6 dry shake
7 remove cap and lid from the shaker and pour into serving glass - the foam will dispense last, allowing one to make the head as fluffy as one wants it.
Really nice. It doesn't hurt to add a gentle float of overproof Rum.
This one is perhaps best described as a Sweet 'n Sour. Delicious.
Maybe the first cocktail we've tried with Orgeat in the mix where we haven't said "there it is". Lovely harmony here.
They really did know how to make a great cocktail back in the day. This is absurdly simple to make for such a perfectly balanced and delicious drink.
We added just a very, very gentle splash of Licor 43 for a vanilla note.
Really lovely...bravo. We went with a Rutherglen Tawny Port for the float. Just to give the Punch a wee bit more punch.
Really delicious. We add 10ml agricole rum. To raise the rum and overall volume a bit and to add some grassy notes.
btw we're impressed by the new look website.
Really delicious. We add 10ml agricole rum. To raise the rum and overall volume a bit and to add some grassy notes.
This is the one we are now using most often (when we don't want to use egg white), particularly when, at a soiree, everybody wants a Sour. In our experience it gives a pretty consistently good foam with just a half-dozen drops, at most. Its colour is very dark...we're still trying to work out to what extent that affects overall cocktail colour.