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Whiskey

How to remix whiskey sour?

Foodpairing® is not exclusively for chefs. Foodpairing® lends itself perfectly for the creation of new cocktail recipes. Many award-winning cocktails have been designed with the aid of Foodpairing®.

Let’s take a look at the potential of Foodpairing® in cocktails, revisiting the classic Whiskey Sour.

As mentioned in the Asperges Maltaise Remix article, adding small twists to classic recipes can be as fun and challenging as designing completely new experiences. This article picks up on the notion of the twists.

When looking at the Foodpairing tree of any whiskey, one can find a whole bunch of matching ingredients. When focusing on herbs, spices or fruits (if you want even more challenging, go for vegetables, if you’re crazy, go for the meats. One can easily find inspiration for a twist on the basic theme of the whiskey sour.

Here are some nice simple examples:

Licorice Whiskey Sour by Tony Conigliaro

recipe: Tony Conigliaro Make a classic whiskey sour with egg white. Finsih the cocktail with some freshly grated liquorice.

Morroco mint Whiskey Sour

Recipe

  • 30 ml Whiskey (The Famous Grouse)
  • 10 ml tea syrup
  • 10 ml lemon juice

Add each ingredient in a shaker. Shake with ice.

Strain in a glass

 

Tea syrup:
For the preparation of our tea syrup, we used a herbal tea from the Lipton Brand, called Morocco. It’s a tea flavoured with cinnamon and mint.

  • 100 ml water
  • 2 tea bags
  • sugar

Bring the water to the boil. Add the tea bags and steep for at least 20 minutes. Sieve. Add the same amount of sugar to the tea. Bring to a boil for complete dissolution.

Bacon Whiskey Sour

Recipe

  • 30 ml bacon flavoured whiskey
  • 10 ml sugar syrup
  • 10 ml lemon juice

Add each ingredient in a shaker. Shake with ice.

Strain in a glass

 

Flavoured whiskey:

  • 30 g bacon
  • 100 ml whiskey (The Famous Grouse)

Fry the bacon with a dash of olive oil. Add  whiskey and let cool. Sieve off the bacon when the bacon flavour is strong enough in the whiskey (time depends on the bacon). Put the whiskey in the fridge to harden the fat. Sieve.

This bacon recipe might be more challenging; stretching the original theme of the whiskey sour. Yet these 3 recipes stay pretty close to the original one, adding extra ingredients as twists rather than substituting the original ingredients. True substitution is ofcourse also possible. Keeping our distance from “the best whiskey for a whiskey sour” discussion just for now, let’s turn our heads to alternatives for the lemon.

Lemon alternatives can readily be found in the Foodpairing® Explorer if you want to stay in the same flavour theme. Start a new search in the Foodpairing® Explorer. Search for lemon, add it to your combo box, then check out the best matches in the List view. Agreed, this is a bit of a cheat, forgetting about combining for a sec in our search for lemon alternatives. Nonetheless the obtained list will definitly spark your creativity… Nice ideas might be raspberry juice, sour pomegranate juice or passion fruit juice.

Here’s our favorite lemon replacement for the Whiskey Sour:

Sudashi Whiskey Sour

Recipe

  • 30 ml whiskey (The Famous Grouse)
  • 10 ml sudachi
  • a dash of lemon juice
  • 10 ml sugar syrup

Add each ingredient in a shaker. Shake with ice. Strain in a glass

Sudachi is less sour than lemon juice. To balance the cocktail we added a dash of lemon juice.

When tasting Sudachi you will notice some peppery notes. Why not finish the cocktail with some fresh grounded white pepper. Let the Foodpairing trees of whiskey inspire you…

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BAR 10: WHISKEY ANALYZED TOGETHER WITH DAVE BROOM

For Bar 10-The drink factory we made together with Dave Broom a start of a flavour wheel for whiskey where origin was linked to molecules to foodpairing combinations.
During the lecture at Bar 10, each molecule was explained during a talk integrating Longmorn just after distillation, to 12 years old, to 16 years old. Cocktails made Longmorn 16 years, peach, almond and Chivas 12 years licorice lemon.

[+ Bar 10]

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