1 Teaspoonful Syrup. (1 teaspoon depaz cane syrup)
2 Dashes Orange Bitters. (1 dash Angostura Orange, 1 Dash Angostura Aromatic)
The Juice of 1/2 Lime or 1/4 Lemon. (1/4 Lemon)
1 Glass Canadian Club Whisky. (1 3/4 oz 40 Creek Barrel Select Whisky, 1/4 oz Buffalo Trace Bourbon)
Shake well and strain into cocktail glass.
I’m spiking the 40 Creek with a bit of Bourbon, as I find it a bit insipid all on its own. In some cocktails that works, Byrrh Special for example, in others not so much. In this Canadian Whisky Sour, it seemed like it could use a little goose.
For some reason, I thought the recipe called for regular Angostura Bitters. About half way through, I looked at the books, and realized, “oops!” Anyway, my debut use of the Ango Orange Bitters here.
A perfectly fine and enjoyable Whisk(e)y Sour. Nothing that will blow your mind, but nothing that you would toss out, either.
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.