Not So Sour, whiskey cocktail

First, there is nothing wrong with a whiskey sour. The tang of the citrus against the warming aftertaste of the whiskey makes it a great drink. But some folks prefer a softer citrus note. This drink uses fresh cocktail grapefruit juice to ease the tang. We’ve also returned to Tin Cup, the Denver-made light whiskey, used in the Rocky Mtn Hi during Super Bowl week, as the whiskey base. This mix can be served straight up or on the rocks.

Not So Sour Not So Sour vert
1 1/2 ounces Tin Cup or light whiskey
1 ounce cocktail grapefruit juice
1/4 teaspoon simple syrup
2 dashes Angostura bitters

Put all the ingredients in an ice-filled cocktail shaker. Shake vigorously until well chilled. Pour into a chilled cocktail glass or over a couple of ice cubes in an old-fashioned glass. Garnish with a thin wedge of grapefruit.

Tasting notes: Potential edges of tart, bitter, sweet, and sour are smoothed, creating a long lasting, terrifically balanced whiskey cocktail.

Tomorrow: Kiwis down under

Contents copyright 2014 My Daily Cocktails.


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