The Whiskey Sour Three Ways | Cocktail Limelight

We are back with episode number two of Cocktail Limelight, so naturally we wanted to make sure that we got it to all of our Patreon family first. For this episode, we decided to bring it to the Whiskey Sour, by highlighting three different versions of the classic that we can't seem to get enough of. One is the OG version that we all know and love. The next is a modern classic out of New York. And the last is an often overlooked recipe from the tiki canon that deserves a little more shine. TRADITIONAL BOURBON SOUR 2oz Bourbon .75oz Lemon Juice .75oz Simple Syrup 1 Egg White METHOD: Dry shake. Shake w ice. Strain into glass. GLASSWARE: Coupe GARNISH: Angostura Bitters GOLD RUSH 2oz Bourbon .75oz Lemon Juice .75oz Honey Syrup METHOD: Shake w ice. Strain over ice. GLASSWARE: Double Old-Fashioned GARNISH: none EASTERN SOUR 2oz Bourbon .75oz Lemon Juice .75oz Orange Juice .75oz Orgeat METHOD: Shake w crushed ice. Top w crushed ice GLASSWARE: Collins or Bucket GARNISH: Half lemon wheel & half orange wheel BONUS COCKTAILS: CLASSIC BOURBON SOUR 2oz Bourbon .75oz Lemon Juice .75oz Simple Syrup METHOD: Dry shake. Shake w ice. Strain into glass. GLASSWARE: Coupe GARNISH: Lemon Twist LONDON SOUR 2oz Scotch .75oz Lemon Juice .75oz Orange Juice .75oz Orgeat METHOD: Shake w crushed ice. Top w crushed ice GLASSWARE: Collins or Bucket GARNISH: Half lemon wheel & half orange wheel MUNICH SOUR 2oz Brandy .75oz Lemon Juice .75oz Orange Juice .75oz Orgeat METHOD: Shake w crushed ice. Top w crushed ice GLASSWARE: Collins or Bucket GARNISH: Half lemon wheel & half orange wheel __________________________________________ ORGEAT Ingredients: 160 grams of Almond Meal 1 liter of water 800 grams of cane sugar 1 teaspoon of Orange Flower Water 1.5 teaspoons of Almond Extract Directions: 1. Place water and almond meal in pot and bring to boil. 2. Once reaching boil, turn heat down and simmer for 20 minutes. 3. After 20 minutes, remove from heat. 4. Add cane sugar, orange flower water, and almond extract to mixture and stir well. 5. Cover and refrigerate over night. 6. The next day stir well to ensure that sugar is in solution. 7. Run mixture through a cheese cloth, so that you can strain out all of the solids. 8. Seal and store in the fridge. Keeps 10 - 14 days. __________________________________________ Tune in & learn how to make cocktails from acclaimed bartender & host of the award-winning Bartender at Large podcast, Erick Castro. Every episode features time tested recipes that have proven to be delicious, as well as a bit of history and humor on the side. SUPPORT US ON PATREON: Get early access to episodes, exclusive bonus episodes, special content and more:   / bartenderatlarge   FOLLOW US ON INSTAGRAM: Erick Castro: www.instagram.com/HungryBartender Bartender at Large: www.instagram.com/BartenderAtLarge FOLLOW US ON TWITTER: Erick Castro: www.twitter.com/HungryBartender Bartender at Large: www.twitter.com/BartendAtLarge #CocktailLimelight #CocktailRecipes #CocktailTutorials #BourbonSour #WhiskeySour #Bourbon #BourbonCocktails #HomeCocktails #CocktailVideos #CocktailsHowTo #BartenderAtLarge #HomeBartender #GoldRushCocktail #EasternSour