I associate Whiskey Sours with good times! It’s one of those cocktails that’s a great test to see if a bar is a good choice for cocktails or not! I also associate Whiskey Sours with Dublin, because of a certain evening where a few too many may have ben consumed! The evening, the cocktails, the music and the dancing will stay in my mind forever!
The Whiskey Sour remains one of my favourite cocktails and here’s my recipe for a really good one!
Classically this cocktail is made with American Bourbon but for St Patrick’s Day you HAVE to use good Irish Whiskey. I’ve infused sugar syrup with lemon rind for a richer lemon taste to make this cocktail really special.
I’m using Egan’s Vintage Grain Whiskey as it’s aged in bourbon casks and has a touch of fruity sweetness. It’s smooth, has vanilla notes and smooth texture too which makes it great for cocktails like this.
P. & H. Egan Ltd was founded in 1852 in Tullamore, County Offaly. The Egan family Irish Whiskey brand was resurrected in 2013, by members of the Egan family who are still involved in business today.
1 x shaker
1 x strainer
2 x lowball glasses
Ingredients (for two cocktails)
4 parts (100mls) Egan’s Vintage Grain Whiskey
2 parts (50ml) lemon juice
1 part (25ml) sugar syrup (infused with grated lemon rind)
1 part (25ml) egg white (approx one egg)
A handful of cubed ice
To garnish: A cherry and an orange slice
To create the sugar syrup, add the grated zest of one lemon to 150ml pre-bought sugar syrup. Leave for at least 24 hours. (If you would like to make your own sugar syrup, dissolve 300g sugar to 150mls water over low heat and let it cool).
Put ice and all of the ingredients into a shaker and shake hard for about 20 seconds. (Or until your hands hurt!)
Strain the mix into ice-filled glasses and garnish with the cherry and slice of orange.
Wherever you are this year, whoever you’re with, Happy St Patrick’s Day everyone!