Метод: · Бокал: Лоубол
The oldest historical mention of a whiskey sour was published in the Wisconsin newspaper, Waukesha Plain Dealer, in 1870. With egg white included, it is sometimes called a Boston Sour; when the whiskey used is a Scotch, it is called a Scotch Sour. With a few bar spoons of full-bodied red wine floated on top, it is often referred to as a New York Sour. It is shaken and served either straight up or over ice.
1. Pour all ingredients into a cocktail shaker filled with ice. 2. Shake well. 3. Strain into cobbler glass. 4. If served “On the rocks”, strain ingredients into an old fashioned glass filled with ice. NOTE: If egg white is used shake little harder to release and incorporate the foam from the egg white.
Garnish with a half orange slice and maraschino cherry, optionally use orange zest.
Сауэр Коктейль IBA Незабываемые