The sour began its rise to prominence in the 1860s. Whiskey was the most common base liquor but brandy, rum and gin sours were also popular. I got my recipe from David Wondrich's
Imbibe: brandy, water, sugar and the juice of half a lemon. As with many older drinks, it's mixed directly in the glass, though more recent recipes call for shaking. I prefer whiskey but brandy's nice for a change of pace.
My wife got me a cocktail book for my birthday, Be Your Own Bartender, but I really haven't had time to even look at it yet.
ReplyDeleteJust looked it up. I love the flowchart idea!
DeleteI have only had whisky sours- never tried a brandy sour. Sounds like it's a good alternative. :)
ReplyDelete~Jess
Significantly sweeter.
DeleteI am not much into whiskey and I am not a brandy person(I was 19 and dumb) but I would be willing to try this.
ReplyDeleteCome on over!
DeleteI'd try it!
ReplyDeleteI'd love to figure out a blogger happy hour sometime.
DeleteI would like a taste. I like whisky sours.
ReplyDeleteLooks like kitty wants a taste
cheers, parsnip
She hasn't been quite so obliging as a model recently.
DeleteI like whiskey sours, but mostly drink whiskey (and brandy) straight. If someone made me one, I'd try it!
ReplyDeletewww.thepulpitandthepen.com
Someday, Rev!
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