SOUR GLASS RECIPES
PREPARATION & SERVICE Non-Traditional (no egg white):
Unless otherwise specified, the following cocktails should be shaken with ice and strained into a chilled Sour glass. Unless otherwise specified, all Sours are to be dry shaken (without ice) to emulsify the egg white, then shaken again with ice and strained into a chilled Sour glass.
Traditional (egg white):
WHISKEY SOUR – 60 ml / 2 oz Bourbon – 22 ml / 3/4 oz Fresh Lemon Juice – 22 ml / 3/4 oz Simple syrup – White of one egg (optional)
DAIQUIRI – 60 ml / 2 oz Blanco Rum
– 30 ml / 1 oz Fresh lime juice – 22 ml / 3/4 oz Simple syrup* (Jennings Cox, Santiago de Cuba, late 1890’s)
– Dash Angostura Bitters (Waukesha Plain Dealer, in 1870)
BOURBON CRUSTA – 44 ml / 1 1/2 oz Bourbon – 15 ml / 1/2 oz Fresh lemon juice – 15 ml / 1/2 oz Orange Curaçao – 15 ml / 1/2 oz Maraschino liqueur (The Bon Vivant’s Companion, or How to Mix Drinks by Jerry Thomas, 1862)
CLOVER CLUB – 60 ml / 2 oz Gin – 22 ml / 3/4 oz Fresh Lemon Juice – 22 ml / 3/4 oz Grenadine** – White of one egg (The Ideal Bartender by Tom Bullock, 1917)
SIDECAR – 44 ml / 1 1/2 oz Cognac
PISCO SOUR – 60 ml / 2 oz Pisco
– 15 ml / 1/2 oz Fresh lemon juice – 30 ml / 1 oz Orange Curaçao – Spray with a lemon twist & discard (Harry’s ABC of Mixing Cocktails by Harry MacElhone , 1919)
– 22 ml / 3/4 oz Fresh lemon juice – 22 ml / 3/4 oz Simple syrup* (Victor Vaughen Morris, Morris Bar, 1920)
* 1:1 sugar to water by volume **Raspberry syrup could be used
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