Sours, page 4
89 recipes, page 4 of 4
Base Spirit
Difficulty Level
Snowdonia Sour
The Snowdonia Sour is our whisky sour rebuilt around Welsh ingredients: Penderyn shaken with fresh lemon, elderflower liqueur, a short measure of syrup and an optional egg white,
Southside
Nobody owns the Southside’s origin story, which is half its charm. New York claims it for the 21 Club, the speakeasy where it was the house pour for the well-dressed end of
Spicy Fifty
The Spicy Fifty was created by Salvatore Calabrese in 2004 for the opening menu of his London bar FIFTY, which opened in February 2005 and gave the drink its name. Calabrese,
Spicy Margarita
The Spicy Margarita is the twenty-first century’s favourite margarita and a rare modern standard with no inventor to credit. Chilli-spiked tequila drinks are as old as Mexico, and
Strawberry Margarita
The Strawberry Margarita is the frozen daiquiri's agave twin, and the machine age's other great casualty: a blended berry classic that resort slush turned into a punchline. The
The Daffodil
The Daffodil is a house gin serve for St David’s Day, named for the national flower it resembles in the glass: Welsh gin shaken with limoncello, fresh lemon and a short measure of
Tiki Sour
The Tiki Sour bridges two of cocktail culture’s most distinct traditions: the precision of the egg white sour and the exuberant, layered complexity of the tiki drink. Tiki drinks
Toffee Apple Sour
The Toffee Apple Sour is the cold answer to Bonfire Night’s signature flavour: a bourbon sour carrying cloudy apple juice and caramel syrup, dry shaken with egg white for a foam
Tommy’s Margarita
The Tommy’s Margarita was born at Tommy’s Mexican Restaurant in San Francisco, where Julio Bermejo, working his family’s floor from the early 1990s, made two changes to the house
Trinidad Sour
The Trinidad Sour uses Angostura bitters as the base spirit. Not a dash and not a rinse: a full forty-five millilitres, doing the job gin does in a Martini. It is the most radical
Ve.N.To
Ve.N.To is a grappa sour, which is a sentence most people have never had cause to read. It is built on white grappa with lemon, a chamomile honey mix and chamomile cordial, and it
Vodka Gimlet
The Vodka Gimlet is what happened when the Gimlet emigrated to mid-century America. Vodka was the coming spirit of the 1950s, country clubs preferred their drinks clean and cold,
Vodka Sour
The Vodka Sour is the sour template at its plainest bearing: spirit, lemon and sugar in the proportions the nineteenth-century guides codified, with the spirit contributing
Ward Eight
The Ward Eight was created at Locke-Ober Café in Boston in 1898, named after the eighth ward of the city, whose Democratic machine was celebrating the anticipated election victory
Whiskey Sour
The Whiskey Sour is one of the oldest documented cocktails in the American canon, printed in Jerry Thomas’s 1862 bar guide, and its structure of whiskey, fresh lemon and sugar is
White Lady
The White Lady was created by Harry MacElhone at Ciro's Club in London in 1919, in an early form built on crème de menthe, and then substantially revised by MacElhone himself at
Yellow Jacket
A gin sour built around two natural allies. Yellow Chartreuse and honey syrup share a floral, herbal sweetness that neither achieves alone, and fresh lemon juice cuts through both