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whisky a go-go: a shoulder season cocktail, whisky terroir book , and a collector's piece for a high roller
The whisky sour is a great spring drink, perfect for transitioning from the winter brown spirits, and pre your summer margaritas and gin and tonics. You can go extravagant with a single malt from Scotland, your favorite Japanese whisky, bourbon, or a very straightforward blended Canadian.
2 oz whisky (I used Mortlach)
3/4 oz fresh lemon juice
1/2 oz simple syrup
1 egg white from a small egg
Shake over ice, pour into a coupe, and garnish with a twist of lemon. Serves one.
A random invitation to a Japanese whisky tasting in New York brought me several inspirational whisky cocktail moments which reinforced my love of the high ball and the whisky sour, both of which were served, made with Japanese whisky. The event was to put together by Dekanta, one of the largest Japanese spirit importers. On this particular evening they were presenting their latest offering—the Acclaim, Karuizawa Whisky Stage—a special collection of three bottles of very rare (and defunct) Karuizawa whisky from a 1999-2000 vintage, housed inside a Wajima lacquerware cabinet, with 24 carat gold leaf details and custom bottles (holding some very rare juice!) created by artist David Hewitt. They made only 50 case sets and they cost around $50,000 each. Unfortunately those were not up for tasting. Please invite me over if you buy one and open it up.
I saw this book A Sense of Place: A Journey Around Scotland’s Whisky at my friend Paul’s (another whisky fan), and just loved it. It’s beautifully photographed with great storytelling—a perfect read or gift for a whisky lover.
Thanks for sharing and that book looks really interesting. Quick question about the whiskey sour. Does dry shaking the ingredients first before adding ice and shaking again make a difference? I heard that that was something to do if your drink contains an egg white.
Lots of drinks to try lately. Do you make your own simple syrup?