Message 23763 of 39188 in General Discussion

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well my default is lime.  as essentailly a daiquiri is a sour - in whiskey i 
would use lim e- midori sour - lime - amaretto sour - yes lime.

gary regan i beleived grouped these cocktails (maybe not the cheesier ones)


> 
> > 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? 
> 
> Essentially we've all been taught to use lemon juice in a sour 
> because that's what the oigional recipe called for (The "sour" apears 
> in Jerry Thomas' Bon vivants companion or how to mix drinks). 
>  Drinks recipes are written down (in books or other formats) so as to 
> promote consistency in their production. Whoever first created the 
> combination of spirit, lemon and sugar decided on calling their 
> creation a "sour" (or that's what it became known as) and in order to 
> consistently reproduce that same drink, with that same taste lemon 
> juice was required. You could make a similar drink (maybe a better 
> tasting drink even) using an alternative citrus juice or sour 
> ingrediant but it wouldn't be the same "sour" that origionally coined 
> the name as the alternative ingrediant would change the taste 
> distinctly enough for it to require a differant name, think of a rum 
> sour using lime instead of lemon, is it still a "rum sour" or does 
> it's taste change enough to change its name to a "Daquiri" to 
> distinguish between the two?  The fact that the name "sour" denotes a 
> combination of spirit, lemon juice and sugar is confusing as "sour" 
> is also a description of how it tastes, we wouldn't be having this 
> discussion if the combo was called something more random and less 
> descriptive. You can change the lemon to an alternative and have a 
> "sour whiskey cocktail" but it won't be a "whiskey sour cocktail".
> 
> 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. 
> > 
> 
>  I agree that each drink we make should be balanced, harmonious and 
> dynamic but we work within the confines of the recipes our customers 
> expect from their drinks given names, have you ever tried making a 
> balanced, harmonious, dynamic long island iced tea? I think it tastes 
> better if you remove all the ingrediants except the rum and coke and 
> sub the sour for lime juice but my customers tend to differ. They 
> prefer it the origional way (in their ignorance) and so that's how I 
> make them (all theoretical as we don't actually serve LIITs in my 
> bar). For better or worse (in taste terms) the generic citrus in a 
> "sour" is lemon juice. The origional recipe calls for lemon juice and 
> people ordering the drink have a right to expect lemon juice for that 
> reason. A drink utilising a differant form of "sour" ingrediant to 
> enhance the spirit used and its characteristics may well be an 
> improvement on a generic sour in taste terms but it ceases to be a 
> "sour". Opinions differ and if it was left to each individual 
> bartender to decide on the best sour ingrediant used then the 
> cocktail would have no consistency and you'd get a differant drink 
> each time it was  oredered. For that reason if you change the 
> ingrediants you change the name, hence daquiri, bacardi cocktail, 
> margarita, side car, clover club, aviation, cosmopolitan etc etc the 
> list gos on. These drinks all work around a sour principle but have 
> ingrediants added, removed or substituted to make the drink 
> significantly differant enough to require a differant name.