> Personally I'd allways use lemon in a sour (whiskey or otherwise)
> unless the customer specifically requested some other sour
> ingrediant. The one exception would be a pisco sour where IMO the
> default citrus should be lime juice!
Well, with the Pisco Sour we have the exception to the rule, but is there
really a rule to begin with? Yes, we all know that personally we have been
taught to use lemon juice in a sour, but why? Shouldn't each cocktail we make
have a certain balance/ Harmony/ Dynamic. And this I don't feel is best served
by blindly dumping lemon juice in every drink with the name sour on it. The
spirit itself, and the characteristics of that spirit, should dictate which
sour is used.
Now I am not saying that I would sell a bourbon & passionfruit cocktail as a
"Whisky Sour", but in my opinion passionfruit works better with bourbon than
with lemon or lime juice.
Cheers!
George S.
"You have your way. I have my way. As for the right way, the correct way, and
the only way, it does not exist." - F. Nietzsche
"innovation distinguishes between a leader and a follower" - Steve Jobs