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 Message 23720 of 39187 in General Discussion
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Subject: Re: The sour in a Whiskey Sour.
From: Thinking Bartender
Posted: Thu Mar 2. 2006, 08:26 UTC
Followup to: "Re: The sour in a Whiskey Sour."  by robert  (Thu Mar 2. 2006, 01:50 UTC)
> 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


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