We know that this week's Liquid Tuesday has you covered in the wine and beer arenas, but Whiskey Sour Day is coming up this Saturday, and there's no better way to celebrate than by, you know, drinking the drink. Local bartenders are mixing up tasty sours all over the city, and some have been kind enough to share their favorite recipes. Go buy yourself a bottle of the sweet stuff (it's a holiday!), and if you decide you'd rather leave the mixology to the pros, hit up these L.A. bars for some delicious twists on a classic.
1 3/4 oz Yamazaki 12 year single malt
3/4 oz fresh lemon juice
3/4 oz simple syrup
1/2 oz fresh orange juice
1/2 oz egg whites
Top with ginger beer and garnish with an orange zest.
Richard Swan at Cliff's Edge
5 or so muddled blueberries
3/4 oz fresh lemon juice
3/4 oz cane sugar simple syrup
1 1/2 oz Buffalo Trace bourbon
Splash blackberry balsamic shrub (Richard uses Cliff's house made Blackberry 'shrub,' made from a mixture of blackberry juice and balsamic vinegar. There are various shrub recipes available online -- experimentation is encouraged!)
One mint leaf
Susann Mandeville at The Fat Dog
1 oz Tennessee Whiskey
Juice of 4 lemon wedges
Juice of 4 lime wedges
Sugar syrup and cherry(s) on the rocks in tulip glass.
Dave Whitton at Villains Tavern: DTLA Sour
2oz Rittenhouse 100 rye whiskey
3/4oz fresh lemon juice
3/4oz simple syrup
1/4oz Amaro Nonnino
3/4oz organic egg whites
Drop of barrel aged bitters
Brandon Ristaino at The Virgil
2 oz Bulleit rye,
.75 oz fresh squeezed lemon juice
.75 oz Demerara syrup
Egg white
Angostura bitters
Enjoy!
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