Every so often, fans of cocktail night will demand something a little more sophisticated, a little more outre, if you will. At LSS, we’ve been over the classic recipes more times than you’ve fallen off of a bar stool. Now one reader, Mr Peter Seymour of Hertfordshire, has demanded that we try to spice things up. Literally.
Real cognescenti will be aware of the basic ingredients of the Whisky Sour. It’a bourbon (or scotch) lemon juice and sugar syrup. The Cinnamon Maple Whisky Sour starts there and takes the idea further. We have found a bright breezy website called Cookie and Kate who explain the whole thing in detail, and we earnestly implore you to click below. But the essential trick is to add maple syrup and a certain measure of cinnamon. This, we are told, adds depth and interest, and keeps the merry drinker happy all the way to the bottom of the glass. And, once you get there, why not order another?
We’d love to learn your reactions to this somewhat startling, not to say radical departure from our normal path. Mr Seymour does not disparage the whisky sour, far from it. He is simply imitating the genius of Sir Isaac Newton, who once famously remarked “If I see a little further, it is because I stand on the shoulders of giants.” What more appropriate sentiment for a cocktail column?
Cinnamon Maple Whiskey Sour Recipe – Cookie and Kate
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