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The Delicious Sour


2 oz
A phrase/brand used in the US for an apple-flavored brandy distilled from cider, usually aged in oak. We treat this the same as apple brandy.
2 oz
A peach flavored liqueur.
1 oz
The second most common juice used in cocktails. This citrus juice is about 6% acid; 4% from citric and 2% from malic, with small amounts of succinic acid (this is what gives it a little bloody taste). Lime juice should be used the day it is squeezed, some like it freshly squeezed and others like it a few hours old.
1
You know what eggs are. In cocktails, eggs are used for their foaming properties, giving the drink a rich and creamy texture. The eggs proteins form a 'net' that traps air and liquid extremely well; for this reason, drinks that contain eggs are shaken. They are also used for egg washing, a type of booze washing. Some cocktails use only the egg white (fizzes) and some use the whole egg or only the yolk (flips). There are common non-egg substitutes out there, check out insta-foam
1.5 tsp
A syrup made from dissolving granulated sugar (sucrose) in water. Regular simple is made by combining 1:1 sugar:water by mass, rich simple is 2:1 sugar:water by mass although only 1.5 times as sweet as regular. We always use 1:1 syrup unless otherwise noted in the recipe itself.
2 oz
Water into which carbon dioxide gas under pressure has been dissolved, creating a fizzy texture. We treat soda water, club soda, seltzer and sparkling water the same.

Shake all but the soda in an iced cocktail shaker. Strain into a goblet or large cocktail glass. Add a splash of soda. #shake #straight


From William “The Only William” Schmidt 1892 book The Flowing Bowl.


Tart
Creamy
Vintage Spirits and Forgotten Cocktails
avg. 3.9 (19)
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