30BB raises six cheers to Whisky Sour Day!
Our team got the experts at Beam Suntory to divulge their special twists on the Whisky Sour.
We aren’t sure that you really need to set aside a special day to celebrate the super popular Whisky Sour. But since it’s being celebrated today, here are some fabulous recipes to help you whip up your own at home.
The experts at Beam Suntory, one of the world’s leading manufacturers and purveyors of premium spirits, say, “Revered for its harmonious blend of flavours that defy convention, the Whisky Sour has won hearts worldwide. Traditionally crafted with a fusion of sugar, lime, egg whites, and whisky, this variation has evolved into a myriad of interpretations. On this Whisky Sour Day, we invite you to embark on a journey with an array of six innovative cocktail recipes curated by Jim Beam, Toki, and Oaksmith.”
Jim Beam Black Whiskey Smash
You need: Two parts Jim Beam Black Bourbon, two to three lemon wedges, six to eight fresh mint leaves, one part simple syrup, a splash of club soda (optional).
Glassware: Double Old-Fashioned glass | Garnish: Fresh mint sprig.
You must: Drop the lemon wedges in a Double Old-Fashioned glass and muddle to extract the juice. Add the mint leaves and the simple syrup and muddle again. Fill the glass with ice and pour in the Jim Beam Black, stir to combine. Splash with club soda if desired and garnish with a fresh mint sprig.
Jim Beam Amaretto Sour
You need: Two parts Jim Beam Original, two parts Amaretto Liqueur, half part lemon-lime soda, half part lemon juice, half tsp sugar.
Glassware: Old-Fashioned glass | Garnish: Lemon wheel and Maraschino cherries
You must: Shake with ice in a cocktail shaker and strain into a glass. Top with lemon lime soda. Garnish with a lemon slice and cherry.
You need: One part Suntory Whisky Toki, three parts chilled Fever-Tree club soda.
Glassware: Highball glass | Garnish: Grapefruit peel
You must: Fill a highball glass to the brim with ice. Add Suntory Whisky Toki® and soda water. Stir and garnish with a grapefruit peel.
Toki Whisky Sour
You need: 60 ml Suntory Whisky Toki, 22.5 ml lemon juice, 22.5 ml sugar syrup (1:1), one egg white, aromatic bitters, ice.
Glassware: Chilled Coupe | Garnish: Mist of Aromatic Bitters.
You must: Add all the ingredients except the whisky into a shaker and ‘dry shake’ to emulsify the drink. Now add the whisky, ice, and shake well until frothy. Pour into a chilled coupe through a strainer.
Oaksmith Gold Patraos
You need: 50 ml Oaksmith Gold, 10 ml Goan Port wine, 20 ml passion fruit pulp, 30 ml orange juice, ice.
Glassware: Old-Fashioned glass.
You must: Shake all ingredients except port wine, together in a shaker full of ice. Strain the mix over one big piece of ice, in an old-fashioned glass. Now gently pour Goan Port wine over the drink so it floats, creating a red layer on top. Your Oaksmith Gold Patraos is ready.
Oaksmith Gold Adda 36
You need: 50 ml Oaksmith Gold, 25 ml Gondhoraj lemon juice (or regular lemon juice), 25 ml parijat syrup, half an egg white, nolen gur (can be substituted with local jaggery) to taste, Angostura bitters, ice.
Glassware: Old-Fashioned glass | Garnish: Hatkora lemon peel (you can use regular lemon peel too)
You must: Add the nolen gur and Angostura bitters to a glass, stir till the jaggery dissolves. Add ice and Oaksmith Gold. Stir well for at least a minute. Garnish with Hatkora citrus peel. Your Oaksmith Gold Adda 36 is ready.