Tullahoma Whiskey Sour
This weeks H.O.A.G.Y. (Help Out a Gal/Guy, Yeah?) comes from my college gal pal Strawberry Julep (yup, she’s just that sweet and sassy) who sent me a Facebook message:
“I had a drink in a restaurant recently that I just loved. I copied the menu description here for you to see. I suck at trying to recreate drinks but figured if anyone could, it would be you [ed note: Awww, thanks gal!]. It tasted kind of like a margarita made with whiskey instead of tequila. It was a little tart. My girlfriends and I added salt and that made it super smooth (and therefore deadly!). I’d love to mix these up at home. Can you help?”
Absolutely! The barkeep’s description of the cocktail (called “The Derailed”) called for Chattanooga Whiskey Reserve, triple sec, mint-infused simple syrup, and lemon juice.
Sounds to me like this is a fine example of a Whiskey Sour, the raspy pack-a-day voiced barfly of the cocktail world. In this case, sweetened up a little with triple sec and mint syrup. We’ve talked about using mint syrup previously on this here blog, and it’s a wonderful concoction to keep on hand for impromptu Juleps, Mojitos, etc.
First things, first: I couldn’t get my hot little hands on any Chattanooga Whiskey Reserve in Utah, but after a bit of research decided that I’d substitute another Tennessee Whiskey widely available here with what I think is a similar flavor profile [in this case, Dickle 8 yr Tennessee Whiskey]. Lemme know if I’m wrong on this one, friends. As my gal Strawberry Julep noted, adding a pinch of salt is a clever trick to balance out sweet and tart in a cocktail, and works well especially with drinks in the ‘sours’ category. When life gives you lemons, make a badass Whiskey Sour!
Tullahoma Whiskey Sour
1.5 oz. Tennessee Whiskey
0.5 oz. Cointreau
Pinch of sea salt
1.5 oz. fresh squeezed lemon juice
1 oz. mint simple syrup
Fill a cocktail shaker ½ way with ice. Add all ingredients, and shake like crazy. You want this to be super frothy and cold. Fill a tall Collins glass (or Old Fashioned glass, the classic) with large ice cubes. Strain the shaker into the glass. Garnish with fresh mint, a couple of lemon slices, and another generous pinch of sea salt over the top. This is one of the few cocktails I like with a long straw.