We’re sweet on sours.
With these easy recipes you will be too.
But what they really are is balanced.
Photo:Victor Protasio, Food Stylist: Emily Nabors Hall, Prop Stylist: Claire Spollen
Each one is a well-calibrated combo of spirit, citrus, and sweet.
Take a sip, and puckered lips will likely not be your first reaction.
It will be something like, Mmm, this is delicious!
Victor Protasio, Food Stylist: Emily Nabors Hall, Prop Stylist: Claire Spollen
Youd also be forgiven for thinking that sours are a little retro.
In the 1980s and 90s, bottled sour mix was the go-to, she explains.
They tended to taste fake and saccharine, and that severely damaged the reputation of these drinks.
Victor Protasio, Food Stylist: Emily Nabors Hall, Prop Stylist: Claire Spollen
The classic ratio is two parts spirit, one part citrus, one part sweetener.
But as youll see in these three recipes, the proportions arent set in stone.
Play around and find your sourish sweet spot!
Daiquiri
Thats rightits a sour!
And the classic is definitely a step up from the frozen concoctions you slurped during your lasttropical vacay.
Katz is a mega fan.
Their minds are always blown by how delicious it is!"
Katz suggests playing around with the kind of rum you use.
This drink is a great canvas for exploring different types.
How to make it:Place 1/4 cup (2 oz.)
rum, 2 Tbsp.
(1 oz.)
fresh lime juice, and 1 Tbsp.
(1/2 oz.)
simple syrup in a cocktail shaker filled with ice.
Cover and shake until chilled.
Strain into a chilled coupe glass.
Garnish with a lime twist.
Let cool, then refrigerate in an airtight container for up to 2 weeks.
Whiskey Sour
Katz reaches forbourbonwhen making this cocktail.
And no fancy bourbon required.
An affordable one, in the $25 to $35 range, works great, she says.
Shake it with an egg white to get a frothy layer on top.
How to make it:Place 1/4 cup (2 oz.)
whiskey, 2 Tbsp.
(1 oz.)
fresh lemon juice, 1 Tbsp.
(1/2 oz.)
simple syrup, and 1 egg white in a cocktail shaker (without ice).
Cover and shake until frothy, about 20 seconds.
Add ice; cover and shake until cold.
Strain into a coupe or a rocks glass filled with ice.
Garnish with a lemon slice, if desired.
Our version breaks the classic sour ratio in favor of a sweeter, but not cloying, sip.
Or follow Katz’s lead.
