How to Make a Smoky Whisky Sour cocktail
I have been challenged to showcase three different trends from the The McCormick 2016 Flavour Forecast. The first one I chose to take on is Culinary Infused Sips. As any long time reader of The Kitchen Magpie knows, I love a good cocktail. One of my very favourites is a Smoky Whisky Sour and I’ve had many versions of it from here to kingdom come. If you find me at an establishment that has a Smoky Whisky Sour, you can bet your bourbon bottles that I will try it.
Here’s the thing: Smoky Whisky Sours sound fancy but are incredibly easy to make. All you need is a simple syrup – I always use honey for a depth of flavour- that you infuse with a smoky flavour. The best way to do this is to use Lapsang Souchong Tea.
Remember my Mint & Honey Simple Syrup? This is the exact same thing, except that you replace the mint with a smoked tea.
The simple syrup literally smells like a campfire, it’s so smoky and puts a damper on the acidity of the juice perfectly. The honey gives it a unique taste and truth be told, the only simple syrup that we use at home for cocktails is a honey based one now, not white sugar.
Isn’t it lovely? It astes even better than it looks!
The three cocktails featured on Flavour.ca are all amazing but the one that truly caught my eye is the middle one, the Pickled Watermelon Shrub. Doesn’t it look gorgeous? I think that we all need to start practicing making that cocktail so that we are ready when spring finally arrives. The Roasted Peanut Old Fashioned (pictured right) and the Peach and Vanilla Brûlée Cocktail (pictured left) are also something we should practice making, Practice makes cocktail perfect, yes? Just click those links to get the recipes!
So which cocktail peaks your interest the most? Who is ready for spring to arrive already so that we can get some fruity cocktails going? I know I am!
Happy creating everyone!
Smoky Whisky Sour Recipe yields two
- 3 ounces bourbon/whisky of your choice
- 2 ounces of Smoky Honey Simple Syrup
- 1 1/2 ounces of lemon juice
- 2 ounces pasteurized egg whites (if you want a traditional whisky sour otherwise skip this)
Smoky Honey Simple Syrup
- 1/4 cup water
- 1 cup Billy Bee Honey
- 1 tea bag of Lapsang Souchong Tea
- Fill a large cocktail shaker full of ice, then add in all of the ingredients. Shake until the outside of the shaker is completely chilled (and thus so is the cocktail inside) then strain into two glasses. The egg white will rise to the top. Side note, I always use the pasteurized egg whites found in the coolers of grocery stores for food safety reasons.
- To Make the Honey Simple Syrup:
- Combine the honey and water in a medium sized saucepan. Place the tea bag into the mixture (I remove the tag and just let it float)
- Bring to a simmer; continue to simmer for 5 minutes, stirring gently once in a while.
- Remove from the heat.
- Remove the tea bag then refrigerate until using.
- Serving Size: 2cups