You may notice a marked difference in the quality of the photography in this post. For that, I need to thank my friends Michael Schmid, John Sim, and Matt Barraro, for having an awesome camera and technical skills, and for contributing their time to taking pictures of some of my drinks.
Today I present a twist on a classic, the whiskey fix. Fixes and Sours are the two broad categories of short punch, with the difference between them being that a fix is served over ice, whereas a sour is served up. Neither is diluted with an aqueous element such as soda water or ginger beer. One of the first drinks I learned to make, and one of the most accessible, is the whiskey sour. The basic formula for a sour or a fix is:
2 oz of base spirit
.75 oz of lemon or lime juice
.5 oz of syrup.
Shake over ice and double strain.
With the difference being that a fix should be strained over fresh ice into an old-fashioned glass, and a sour should be strained into a cocktail glass or, if you listen to Andy, a sour goblet. A sour becomes a daisy if it is modified with a liqueur instead of a syrup. Adding a bit of liqueur to a sour made with syrup makes it fancy — curaçao or maraschino are the common choices, but any high quality liqueur is acceptable.
It is sometimes desirable to thicken a sour or a fix with an egg white, in which case one must first “dry shake” the drink, which is to say, shake it without ice, to foam the egg white, before shaking it with ice. In the winter time, an egg white is very appealing, but in the summer, I usually choose to omit it.
1.5 oz vanilla-infused bourbon (Buffalo Trace)
.75 oz lemon juice
.5 oz brown sugar syrup
Shake over ice, double-strain over fresh ice.
Garnish with fruits in season (lychees).
I love vanilla-bean infused bourbon whiskey, and I always keep a bottle on hand. It takes about one week for the vanilla flavor to fully mature in the whiskey, though many whiskey-lovers might find that this is treating the whiskey a little too harshly, and indeed, one ought not to give this treatment to a whiskey that is too fine. I wouldn’t go cheaper than Evan Williams, but I also wouldn’t go more expensive than Buffalo Trace or Bulleit. Vanilla brings out the oaky qualities in the bourbon, and adds a little more interest to the relatively commonplace whiskey sour.
My friend James made this drink in my house about a month ago, and he chose to use brown sugar syrup instead of simple. Since then, I have made it this way exclusively, and it’s a drink that I will serve to any guest in a pinch.
It is proper to garnish a fix with seasonal fruit, as they contribute interesting aromas, and add a fancy, festive quality to the presentation. I just happened to have these lychees on the day that we took the pictures, and after de-pitting them carefully with a paring knife, I skewered them with bamboo and set it on top of the glass. Most people don’t eat lychees very often, at least in the U.S., so the opportunity to eat an uncommon tropical fruit adds even more intrigue to the experience.
If you don’t have lychees, I have also garnished this with fresh pineapple, and with raspberries, and both are great.