Message 23782 of 39188 in General Discussion

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> I don't think that example is on the same line as what we are 
> discussing. I Myself, and maybe Darren, feel that the Sour part of 
> the name Whiskey Sour is not as set in stone as people seem to think 
> it is. 
> 
> Rob Roy is a Manhattan specified with scotch, and is not about the 
> taste. It was probably more to do with using the name "rob roy" as 
> the name of a Cocktail.
> 
> 
> On a seperate note, I would rate Tom Bullock higher than Jerry 
> Thomas. 
> 
>  
> Tom Bullock, The Ideal Bartender: 
> http://www.gutenberg.org/files/13487/13487-h/13487-h.htm
> 
> 
> 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

 I've never had a drink from either so will reserve judgement on their 
relative abilities 'till I reach the big old bar in the sky and get the option 
of being served by either! 
 I printed that link the first time you put it up, read it cover to cover and 
enjoyed it imensly, he uses cellery bitters in one drink that got my mind 
racing! I agree that the vermouth example is extreme but I think that history 
has dictated that it's lemon in a sour in tha same way that it's dictated that 
it's scotch in a Rob roy or lime in a daquri. I'm not suggesting that lemon 
juice is the ultimate sour ingrediant to combine with whiskey but I believe 
that given that a whiskey sour dates from before 1862 and has been made with 
lemon juice throughout history it's presumptuous to change the default 
ingrediant to lime (or anything else) because you think it tastes better. I'd 
say that it IS set in stone that you use lemon juice in a whiskey sour. The 
very fact that this is being discussed is because lemon IS the default and you 
don't think it should be. 
-- 
"Manners maketh the man, Bourbon, vermouth and bitters maketh the Manhattan"