The first watering hole I ever frequented on a regular (read: daily) basis was the Townhouse Tavern because it was only one small, stumble-worthy block from my first laughably small “efficiency” apartment.
It’s reopening today after a three-day liquor license removal and to celebrate I’m featuring the first (of many) drink I ever had there: the whiskey sour. Popular belief holds that whiskey sours are for people who can’t handle real whiskey straight up and the high sugar content masks the horrible quality of liquor usually presented. This, for the most part, is true. However, you can make a good whiskey sour with 1.) good whiskey 2.) no sour mix at all and 3.) some nuance of flavor.
Whiskey Sour
- 3/4 whiskey
- 1/4 lemon juice
- 1/2 tablespoon powdered sugar
Shake in a cocktail shaker and strain into a highball glass. Add cherry.
powdered sugar? this is a drink, not fried dough at the kentucky state fair.
June 3, 2009 at 2:40 pmI have no problem with the use of powdered sugar, but why don’t any bars go to the trouble of making their own, fresh batches of simple syrup these days?
June 3, 2009 at 3:06 pmThis reminds of college decisions I’d like to forget
June 3, 2009 at 3:27 pmDiscussion at SCAD about cocktail preparations? Hard to imagine that such things took place. I thought that all you SCAD kids cared about was art and whatnot.
June 3, 2009 at 11:27 pm
best animated gif yet
June 3, 2009 at 1:35 pm