LIFE

Månedens drink: Whiskey Sour

 

 

 

Bungalow5 præsenterer her for første gang indlægget “Månedens drink”.

Cocktailbaren Ruby i København får den første fredag i hver måned en af deres professionelle bartendere til at levere et indlæg om og opskriften på en lækker drink til vores læsere. Enjoy!

                                                                                                                                                                                          

“The true pioneer of civilization is not the newspaper, not religion, not the railroad – but whiskey!”  –  Mark Twain

Hvis ovenstående er sandt, så må Whiskey Sour være en af denne verdens søjler. Whiskey Sour er en ikonisk cocktail, der er et ”must” i enhver ordentlig cocktailbars repertoire. Ikke nødvendigvis på menuen, men noget enhver bartender skal kunne!

Whiskey Sour opstod i USA i midten af 1800-tallet som en variation af en Brandy Sour og er en af de vigtigste cocktails i perioden fra 1860 frem til i dag. Frisk, potent, og hvis den er lavet ordentligt, dejlig afbalanceret.

Hvad er så en Whiskey Sour? Navnet siger næsten det hele; Whiskey og Sour, med sour værende en blanding af surt og sødt shaket sammen i skøn forening.

En af de tidligste opskrifter går som følger: 6cl. Whiskey, 3 cl. Vand, 1 spiseske sukker og saften fra en halv citron.

Nutidens Whiskey Sour følger ovennævnte ganske trofast, dog med små justeringer.Vand og sukker er blevet skiftet ud med en sukkerlage.

Efter en lang og tør periode under forbudstiden, hvor Europa kortvarigt tog teten i barverdenen, vendte Whiskey Sour hjem i forklædning med en lille smule æggehvide i.  Æggehviden gav drinken en dejlig fløjlsagtig tekstur samt et indbydende skum på toppen. Da æggehvide ikke smager af noget, er dens rolle rent konsistens og udseende, især i de små mængder der bruges i cocktails.

På et tidspunkt i denne udvikling begyndte mange bartendere også at bruge ”cocktail-bitters” til deres Whiskey Sours. En cocktail-bitter eller bare bitter, giver det sidste lille ”twist” til en cocktail. Den mest udbredte er Angostura, men også ”Whisky Barrel Bitters”, ”Orange Bitters”, ”Peychaud Bitters” og mange, mange andre variationer findes.

Serveringen har udviklet sig fra det oprindelige ”Sour Glas” til i dag oftest at foregå ”on the rocks” i et ”rocksglas” (Whiskeyglas).

Den mest udbredte Whiskey at bruge er Bourbon, amerikansk sød whiskey med højt indhold af majs, men også amerikansk Rye whiskey gør sig gældende.  Ligesom man kan prøve med skotsk, irsk eller endda japansk Whiskey.

Ruby’s Whiskey Sour:

  • 6 cl. Makers Mark Bourbon eller Rittenhouse 100 Proof Rye whiskey
  • 3 cl. friskpresset citronjuice
  • 1,5 cl. sukkerlage
  • 1 skvæt æggehvide (ca. ½ teske)
  • 1 dråbe Angostura

Fremgangsmåde:

Bland alle ingredienser i en shaker, saml shakeren og giv den en hurtig rystetur uden is, for at sætte æggehviden i gang. Del shakeren og fyld denne helt (!) med is. Shake hårdt i 10-15 sekunder og hæld op i et lavt glas fyldt med is. Endelig pyntes cocktailen med et dessertkirsebær, før den serveres.

Noter:

Citronjuice kan laves ved at halvere en citron, læg en gaffel mod ”frugt-siden” og pres citronen sammen om gaflen, mens man drejer den. Husk at sigte kernerne fra.

Sukkerlage laves ved at tage en beholder, fylde den med almindeligt stødt sukker, toppe med kogende vand og røre indtil alt sukkeret er opløst.

Det kan aldrig skade at være forsigtig, så selvom Danmark officielt er Salmonellafrit, bør man tænke over, hvordan man behandler sine æg.  Eventuelle bakterier og andet skidt sidder i skallen, så man kan komme uden om dette ved at dyppe ægget kortvarigt i kogende vand, inden man skiller ægget.

Angostura kan købes i velassorterede vinhandlere.

Nicolas Skovgaard, Bartender på Ruby

 

Bungalow5 presents for the first time the post “Drink of the month”. The Cocktail bar Ruby in Copenhagen will the first Friday of each month deliver a post including a recipe for a delicious drink for our readers, written by one of their professional bartenders. Enjoy!

“The true pioneer of civilization is not the newspaper, not religion, not the railroad – but whiskey!”  – Mark Twain

If the above is true, then the Whiskey Sour must be one of the pillars of the world. Whiskey Sour is an iconic cocktail – a must in any decent cocktail repertoire. Not necessarily on the menu, but something every bartender must be able to mix!

Whiskey Sour occurred in the U.S. in the mid-1800s as a variation of a Brandy Sour and is one of the most important cocktails in the period from 1860 till today. Fresh, potent, and if it is done properly, lovely balanced.

What is a Whiskey Sour? The name says almost everything; Whiskey and Sour, with sour being a mixture of sour and sweet shaked together in unison.

One of the earliest recipes is as follows: 6cl. Whiskey, 3 cl. Water, 1 tablespoon sugar and the juice of half a lemon.

Today’s Whiskey Sour follows the above quite faithfully, with small adjustments. Water and sugar has been replaced with a syrup.

After a long and dry period during prohibition time in the U.S, Europe briefly took the lead in world of cocktails and Whiskey Sour returned home in disguise with a little egg white. Egg whites gave the drink a nice velvety texture and an appealing foam on top. Egg whites do not taste like anything and its role is purely texture and appearance, especially in the small quantities used in cocktails.

At one point in this development many bartenders began to use a “cocktail bitters” to their Whiskey Sour. A cocktail bitters, or just bitter, provides the last little “twist” for the cocktail. The most common are Angostura, but also “Whiskey Barrel bitters”, “Orange bitters”, “Peychaud bitters” and many, many other variations exist.

Serving has evolved from the original “Sour Glass” and today often take place on the rocks in a rocks glass.

The most widespread Whiskey used is Whiskey Bourbon, an American sweet whiskey  with a high content of corn, but also American Rye Whiskey can be used. You can also  try with Scottish , Irish or even Japanese Whiskey.

 Ruby’s Whiskey Sour:

  •  6 cl. Makers Mark Bourbon or Rittenhouse 100 Proof Rye Whiskey
  • 3 cl. freshly squeezed lemon juice
  • 1.5 cl. syrup
  • A splash of egg white (about ½ teaspoon)
  • A drop of Angostura

Method:

Mix all ingredients in a shaker and shake it quickly without ice to get the egg white started. Open the shaker and fill it up (!) with ice. Shake hard for 10-15 seconds and pour into a low glass filled with ice. Finally decorate cocktail with a cherry before serving.

Notes:

Lemon juice can be made by cutting a lemon, put a fork against the “fruit” side and squeeze lemon around the fork.

Syrup is made by filling a container with plain granulated sugar, topping with boiling water and stir until the sugar is dissolved.

It can never hurt to be cautious, so even though the eggs a declared free of Salmonella, you must think about how you treat eggs. Any bacteria and other dirt are at the shell, so you can get around this by dipping the egg briefly in boiling water before separating the egg.

Angostura can be purchased at well-stocked wine merchants.

Nicolas Skovgaard, Bartender at Ruby, Copenhagen

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3 Comments

  • Reply
    Cecilie
    May 8, 2010 at 11:15

    Jeg vil bare rose Jer for en inspirerende blog – og for alle de gode indtag i laver her på bloggen – og til os læsere. Thumps up til jer 🙂

    /Cecilie
    http://www.standarddansk.blogspot.dk

    • Reply
      T
      May 9, 2010 at 20:17

      Tak skal du have 🙂

  • Reply
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