Whisky sour question

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oettinger
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Whisky sour question

Post by oettinger »

I had the great idea to get shitfaced on some whisky sour tonight. As the incapable wannabe bartenders of this town usually serve you a "whisky so fucking sweet that your teeth fall out immediately" instead of a proper sour, I will just go ahead and mix it myself (and safe a lot of money too).
Question is now: does it really have to be fresh lemon juice and where in the hell do I get Gomme syrup as wiki claims it to be an ingredient?
Can other syrup be used? And in which proportions should I mix it to get a nice sour flavor and not a "12 sugar cubes dissolved in whisky" note?
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Re: Whisky sour question

Post by Palinka (RIP) »

There is a fairly simple recipe listed on this site and it doesn't look hellishly sweet.
And from the BBC website, a rather more complicated recipe.
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oettinger
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Re: Whisky sour question

Post by oettinger »

Thank you very much, first one sounds reahter easy. The no syrup part makes it even cheaper, nice!
I will leave out the stupid decoration though. I hope that rather harsh move will not tarnish tonights drinking experience in an unforseen and horrible way...
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Re: Whisky sour question

Post by Mr. Viking »

I think gomme syrup is just another name for simple syrup. This is in a load of recipes and is water supersaturated with sugar ie with more sugar dissolved in it than will dissolve at room temperature. It is made by heating and stirring a quantity of sugar and water (not sure on the proportions but google should help, or a good book on cocktails) until all the sugar is dissolved, then cooling. It is used as it makes it easier to add sugar to drinks than crystalline form. I use a small amount of table sugar instead, or leave it out
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Re: Whisky sour question

Post by Mr. Viking »

oh, and i would be happy enough using reconstituted lemon juice from concentrate. It will have less subtlety of flavour, but I'm not sure I could taste the difference blind and it saves a lot of dicking about
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Re: Whisky sour question

Post by mistah willies »

Palinka wrote:...And from the BBC website, a rather more complicated recipe.
Egg white? Hmmm...

Well, I've let my eggs remain free range, but they don't get all that far. Wedding band and all.




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Re: Whisky sour question

Post by Fencerjared »

Sorry for the necro, but had some information to add. Fresh lemon juice is better, but not necessary. A cherry garnish tastes pretty awesome. And gomme syrup is simple syrup with gum arabic added, to add a similar mouthfeel to a cocktail as eggwhite.

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Re: Whisky sour question

Post by Palinka (RIP) »

Fencerjared wrote:...a similar mouthfeel...
Well, you just opened a can of whoop-ass on yourself...
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Re: Whisky sour question

Post by mistah willies »

Hubby.


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Re: Whisky sour question

Post by Casual Binger »

So, instead of using sugar or syrup, you could just add a dash of coke. Thats pretty much liquid sugar. Just a dash, mind.

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Re: Whisky sour question

Post by givemesomepils »

i love whiskey sours but is making them or buying a premade mix cheaper because i'm sure as hell not going to waste money on bitters i know they have their place in the making of cocktails.its just most of my drinking is on a budget with some $50 a fifth bottle stuff like on my bday or christmas. I feel like i'm gonna have someone pissed by saying this but i would be happy with the bottle of pre made mixer if it means I won't be screwing myself out of even a single cocktail from lack of money.

those recipes sound great though.

*THIS IS AN EDIT THOUGH. if you are buying the premade kind if you put like a lot more than they say you should mix in it tastes great honestly thats what i've found at least 1792 ridgemont and sweet n sour mixed like i said just mix more whiskey than they say to mix and ill bet youlll save money
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Re: Whisky sour question

Post by Mr. Viking »

nothing wrong with premixes,especially when catering. Never quite the same, but then what is?

beer is never quite the same

ummm

never mind
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Re: Whisky sour question

Post by givemesomepils »

Mr. Viking wrote:nothing wrong with premixes,especially when catering. Never quite the same, but then what is?

beer is never quite the same

ummm

never mind
lol. I do want to try the real recipe when I get the money right.
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Re: Whisky sour question

Post by Patchez »

If using the premixes I would go with one of the mixes with the booze already in it. I know they are only like 40 proof or some such shit but you'll be adding your own whiskey ae well. After all it's only a 'mix".
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