Getting In A Sour Mood for Whiskey Sour Day

Basil Hayden’s® Summer Sour

By San Francisco Mixologist Matt Grippo 

INGREDIENTS:

• 1 ½ parts Basil Hayden’s®  Bourbon
• ½ part Fresh Lemon Juice
• ¾ part Sweet Vermouth
• ¼ part Tonic Syrup
• 2 dashes of Angostura® Bitters
• Orange Twist (for garnish)

METHOD:

1. Add all ingredients to a cocktail shaker with ice and shake vigorously for ten seconds.
2. Strain into an ice-filled rockS glass.
3. Garnish with an orange twist.

Baker’s® Sip & Sour
By New York Mixologist Pamela Wiznitzer

INGREDIENTS:

• 1 3⁄4 parts Baker’s® Bourbon 
• 1⁄2 part Amaro Averna
  3⁄4 part Cola Syrup•
• 6 dashes Angostura® Bitters 
• 3⁄4 part Fresh 
• Lemon Juice 
• 1 Egg White

METHOD:

1. Combine Baker’s® Bourbon, Amaro Averna, Cola Syrup, 3 dashes Angostura® Bitters, fresh lemon juice and the egg white in a shaker without ice and shake vigorously.
2. Once shaken, add ice and shake vigorously once more.
3. Strain over fresh ice inside a lowball glass and garnish with a lemon peel and three dashes of Angostura® Bitters.

*Cola Syrup Recipe

INGREDIENTS:

• 1 can or bottle of craft cola

METHOD:

1. Pour one can or bottle of craft cola into a pan and heat on low.
2. Allow to simmer and reduce for 10 minutes until it attains a syrup consistency. 
3. Remove and allow to cool.

Knob Creek® Citrus Sour
By Celebrity Chef Michael Symon

INGREDIENTS:

• 1 ½ parts Knob Creek® Bourbon
• ½ part Lemon Juice
• ½ part Simple Syrup
• 2 parts Orangina® Soda
• 5 sprigs Thyme
• 1 Egg White

METHOD:

1. Muddle thyme and simple syrup thoroughly in the bottom of the shaker.
2. Combine with lemon juice, bourbon and egg white.
3. Add ice and shake vigorously for one minute.
4. Strain over ice and float with Orangina soda.
5. Garnish with a few sprigs of thyme.

*This was a sponsored post in collaboration with Basil Hayden’s and Baker’s Bourbon