Message 23814 of 39188 in General Discussion

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I refer you to one of Robert's posts:

[robert] Re: The Influence of Jerry Thomas in the Modern Cocktail Wor


Tom Bullock-1917-lemon and lime
Patrick Gavin Duffy-1934-lemon and lime
David A. Embury-1948-lemon and lime
William Grimes-2001-lemon and lime
Dale De Groff-2002-lemon or lime


Back to your post:

"fidelity to well established classic recipes for the sake of consistency."

Well, one man's consistency is another's lack of adventure. Anyway fidelity is 
only good if you go along with it, if it gets in the way then you ignore it. 
Rules were made to be broken etc etc.

The only thing that is expected from the majority of drinkers is a good drink, 
but ask them to define that before you serve them and most cannot. Give them 
something that is better, and they will go with the better drink. Drink 
conventions mean nothing to the average customer, they want the best drink 
they can get for their money. 

If one bartender can downgrade from lemon juice to sour mix based on the cost 
to the bar, why can't I upgrade to passionfruit based on taste/ flavour?

Anyway, I do make my own Whisky Sours with lemon juice. But if I ordered a WS 
and got one with lime juice, or passionfruit, and it tasted damn fine then I 
would be pleased with the bartenders judgement.


As for Whisky Sours with bitters, where did that all start? Are you being 
adventurous on me? 

I would never put bitters in a WS (again) as no-one expects, it doesn't taste 
better (IMHO) and their is no historical basis for it.

Eggwhite too is not backed up historically, but people include it. Adventurous 
devils that they are?

What next? Passionfruit?


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