Whiskey Sour

Whiskey is definitely a spirit I've come to appreciate relatively recently in my history of consuming alcohol and the first way I ever consumed it was in a whiskey sour, on a friend's recommendation. Now I'd never touch anything with commercial sweet-and-sour mix (it's just way too saccharin for my taste), but I still enjoy the combination of sweet and sour flavors with all different types of whiskeys. My new passion for craft cocktails (and craving for a whiskey-based cocktail one night) led me to look up this recipe, which I was delighted to discover was as simple as I'd hoped it would be. Like with so many other things, a few simple ingredients can become way more than the sum of their parts, provided the ingredients are high-quality and fresh. Some things are classic and ever-popular for a reason, and this cocktail falls squarely into that category. It's sweet, it's sour, and blends beautifully with the flavor profile of a wide variety of whiskeys, though it's probably most commonly made with bourbon. If you've just had whiskey sours made with rail whiskey and commercial sweet-and-sour mix, you'll be amazed at how delicious this drink can be when you take the time to make it yourself from scratch with good ingredients. Slainte Mhath!

Whiskey Sour
adapted just slightly from Food and Wine
serves 1

Ice 
2 ounces bourbon (or other whiskey)
1 ounce fresh lemon juice 
1/2 ounce simple syrup 
1 Maraschino cherry skewered with 1/2 orange wheel or lemon slice, for garnish 

1. Fill a cocktail shaker with ice. Add the bourbon, lemon juice and simple syrup and shake well. Strain into an ice-filed rocks glass and garnish with cherry and orange wheel.

White Whiskey Punch

I am just as much of a locavore when it comes to my booze as my food. I am a devotee of Wisconsin craft beers, wine, and spirits and I was beyond delighted when I opened up the latest copy of Saveur and found a recipe that specifically mentioned Death's Door White Whisky, a delicious spirit I've had for months, but haven't used all that creatively. (I have also made countless gin and tonics with their exceptional gin). Admittedly, this cocktail is a bit more suited to summer, but each sunny sip is still a delight in this chilly fall weather. This unaged whiskey is perfectly suited to this cocktail, where the clean, smooth flavor of spirit blends seamlessly with the bright, acidic juices; a smoky, aged rye whiskey is better suited to classic cocktails like the Sazerac or Manhattan, or simply savored neat.

I obviously have a voracious appetite for recipes of all sorts, and I have been enjoying my recent exploration of the world of cocktails. Although I pulled this recipe from one of my favorite magazines, Saveur, the book widely-regarded as the Bible of cocktail recipes is The Craft of the Cocktail by Dale Degroff, the essential resource for cocktail novices and professionals alike. If you're enjoying the recipes I've shared during my initial foray into mixology, I highly recommend picking up a copy so you can experiment further.

White Whiskey Punch
from Saveur
makes 1 cocktail

2 oz. white whiskey, such as Death's Door
2 oz. fresh pineapple juice
1 oz. fresh lime juice
1 oz. simple syrup
Pineapple wedge, for garnish (optional)

1. Mix whiskey, juices, and syrup in a shaker with ice; shake to chill. Strain into a rocks glass with ice; garnish with pineapple.