Eastern Sour

December 30th, 2008  |  Published in bourbon, recipes, whisk(e)y  |  2 Comments

Eastern SourA happy belated Yule, all, and a premature happy New Year! I never really post much around Christmastime because, aside from the frantic rush that is work-shopping-cooking-wrapping, my holiday drinking consists primarily of brandy and soynog, followed by mimosas. While both are quite tasty, neither cries out to be posted here. However, after the big holiday rush is over, I find that there are plenty of cocktails that ease the transition from holiday bustle to holy Moses, it’s 2009 already?!?!

As though it isn’t bad enough that it’s already a new year, the end of this year means that I had to compile my list of favorite albums from 2008. I listened to plenty of music this year—a ton, in fact—but many of the albums were not recent releases. That made my list-making a bit of a chore, but it’s done and I can’t take it back now. So, in case you’re curious, here are the best round shiny objects of the year in the World According to Marleigh:

  1. m83 – Saturdays = Youth
  2. The Mountain Goats – Heretic Pride
  3. The Hold Steady – Stay Positive
  4. Horse Feathers – House with No Home
  5. Grouper – Dragging a Dead Dear Up a Hill
  6. Sigur Rós – Með suð í eyrum við spilum endalaust
  7. Sun Kil Moon – April
  8. Have a Nice Life – Deathconsciousness
  9. Why? – Alopecia
  10. Fucked Up – Chemistry of Common Life

With that done, we relaxed over the long weekend and enjoyed some “quality” time with our new Wii games—Animal Crossing: City Folk and Cooking Mama Cookoff. The occasion seemed the perfect time to further test our copy of The Essential Bartender’s Guide…that is, until the recipe I decided to make was a Trader Vic special. I attribute the inspiration to make this (with lime juice) to Robert Hess, but the recipe is all Victor Bergeron.

2 oz bourbon
1½ oz orange juice
1 oz lime juice
¼ oz orgeat
¼ oz simple syrup

Shake over ice and strain into a double old-fashioned glass filled with ice. Garnish with spent shell of lime.*

*Unless you squeeze your limes instead of reaming them, leaving you with a mangled husk instead of a pretty shell. In which case, garnish with a round of tangerine!

Allow me to take this space to mention how much we love Four Roses bourbon at the Casa de Sloshed. It really is excellent for mixing, and it works quite well in this little number. Hess is absolutely correct about the use of lime juice instead of lemon here—it adds the tang you want to counter all the sweet but it also imparts a more exotic flavor in combination with the orgeat. The overall flavor is very bright and warm, sort of “tiki lite.” It’s also a bit of a cold-fighting powerhouse, with all that fruit juice and vitamin C (and we all know that whiskey makes the best cold medicine). What could be better than that during the dead of winter?

Eastern Sour

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Responses

  1. kickpleat says:

    December 31st, 2008at 12:32 am(#)

    your drink looks amazing! i love sours and bourbon and i love the mnt goats too. nice.

  2. Marleigh says:

    December 31st, 2008at 8:56 am(#)

    Thanks! This is a super pleasant variation on the whiskey sour, especially when you want a sour that isn’t quite so tart. Happy New Year!


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