Another day, another cocktail on the farm. This one is a take on the Whiskey Sour, but tweaked with the addition of Cocchi Americano – an aromatic and bitter liquor similar to Lillet, but of Italian origin. We also use two varieties of citrus to balance out all the yummy Bourbon. And – best of all – it’s named after one of our Nubian goats.
The Whiskey Sour is a classic cocktail that was made with whiskey (often bourbon), lemon juice, sugar, and optionally, a dash of egg white. I like egg white in my cocktails just fine, but as a matter of course I tend to not use it in everyday use at home. And I like to monkey with flavors a bit, so I play with other liquor and ratios of sour and sweet. I feel like this variation is a really tasty and interesting.
Note: We tend to like our cocktails on the sour side, so feel free to double the simple syrup if you like your drinks a little sweeter.
The Beauregard Whisky Sour
This one is a take on the Whisky Sour, but tweaked with the addition of Cocchi Americano - an aromatic and bitter liquor similar to Lillet, but of Italian origin. We also use two varieties of citrus to balance out all the yummy Bourbon.
- 2 oz. bourbon
- 1/2 oz. Cocchi Americano
- 1/2 oz. fresh lemon juice
- 1/2 oz. fresh lime juice
- 1/2 oz. simple syrup
- Step 1 Place all ingredients in a metal cocktail shaker
- Step 2 Shake vigorously
- Step 3 Pour into a chilled martini glass
- Step 4 Garnish with a maraschino cherry