May 212012
 

Whisky sour4.5 cl Bourbon whisky
2 cl sugar water
4 cl freshly squeezed lemon juice

Mix the sugarwater with the rest of the ingredients in the mixglas of the shaker, fill with 5 ice cubes, close and shake. Put the rest of the ice cubes in the glass and strain the cocktail into it. Garnish with a slice of orange.

For the sugar-water:
2 cups granulated sugar
1 cup water

Take a saucepan and bring the water to a boil. Lower the heat and add the sugar in warm water, stirring to dissolve the sugar. Remove the pan from the heat once the sugar has dissolved.
Don’t let the syrup boil or it will be too sweet and too thick. Let the sugar water cool and store in a bottle with cap.

Tip:
Sugar water storage is best in the refrigerator. You can also substitute the sugar with cane sugar, then you get an amber colored syrup.

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