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 Message 23692 of 39188 in General Discussion
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Subject: Re: The sour in a Whiskey Sour.
From: Natrone
Posted: Wed Mar 1. 2006, 20:49 UTC
Followup to: "The sour in a Whiskey Sour."  by Thinking Bartender  (Wed Mar 1. 2006, 15:25 UTC)
I agree with the others, change the juice and you change the drink.  Not that 
that's a bad thing but in order to be consistent and give people what they 
want I'd rather give variations a new name than just throw in anything with 
sufficient acidity to make the drink tart.

Case in point, a sub-category of Sour is a Stone Sour where part of the lemon 
juice is substituted with orange juice.  


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