![]() It adds 3/4 ounce of cask-strength bourbon to the mix and uses 1 1/2 ounces of amaretto, one teaspoon of rich simple syrup, and 1/2 ounce of egg white.Įxtra orangey amaretto sour: Switch to an orange-infused simple syrup to give this drink nice citrus notes and extra dimension.Īmaretto sour with sour mix and soda: One popular version of the amaretto sour uses sour mix and lemon-lime soda (quite often Sprite). (Warning: Consuming raw and lightly-cooked eggs poses a risk of food-borne illness.)Īmaretto sour with bourbon: Portland, Oregon bartender Jeffrey Morgenthaler's version is a favorite in bars and restaurants. Dry shake the ingredients without ice, then fill the shaker with ice cubes and shake vigorously for at least 30 seconds before straining. To mix the egg white amaretto sour, add an egg white to the recipe. Be sure to use only the freshest egg and separate the white from the yolk. It's a simple way to amplify the drink and creates a frothy top that is simply luscious. For more updates on all things Teeling, including new releases, events and offerings please sign up to our mailing list here.Amaretto sour with egg white: Many sour cocktails are a little more enjoyable when you add egg white to the mix. We’d hope you get the chance to enjoy a Teeling Twist on the classic Whiskey Sour this Whiskey Sour Day, whether at home, in your local cocktail bar or at our Distillery. We think it’s absolutely delicious but why don’t you try it out for yourselves at home and let us know how you got on!ġ0ml DOT Brew So Far so Good IPA reduction (or your local IPA) Check out the recipe below to make yours at home. ![]() This will remove the water and concentrate all of the flavours creating a beautiful syrup to use in your next Teeling Cocktail. To make the IPA reduction at home simply add equal parts honey with equal parts IPA to saucepan and heat for 20 minutes on the stove. The addition of the IPA reduction highlights the hops used in the production process of the beer that perfectly compliment the subtle floral tones in our Teeling Small Batch. “So Far So Sour” is a special Teeling Twist on the classic whiskey sour that uses Teeling Rooftop Honey from Olly’s Farm and an IPA reduction from local brewer DOT Brew. These are usually “wink wink nudge nudge” for those in know, however this weekend the mixologists at Team Teeling will be serving a special whiskey sour highlighting our collaborations with local producers for all to enjoy. It wouldn’t be a cocktail bar if we didn’t have something special and not on the menu. Check out the recipe below to find out how to make yours at home. To finish this cocktail we add in a splash of apricot brandy into the mix to bring out all the fresh tropical fruit notes developed due to South African White Wine Yeast fermentation and rum maturation. The honey provides a beautiful texture to the the cocktail while also complimenting the sweetness from the Bourbon and Rum cask. Over half a million bees call the roof of our Distillery home, supplying us with some Teeling Rooftop Honey to use in our cocktails. For this cocktail we take the classic whiskey sour recipe of whiskey (off course Teeling!), citrus and sugar and shake things up a bit. ![]() Best enjoyed after a tour of our Distillery, our Teeling Whiskey Sour highlights all of the tropical fruit tones and sweetness of our Teeling Small Batch. At Teeling Whiskey we like to do things a little bit differently, this applies not only to our whiskey but also how we craft our cocktails. After aging in these casks Small Batch undergoes maturation in Central American Rum Casks developing notes of tropical fruit and spice, making it perfect for Whiskey Sour. ![]() Small Batch is a blended whiskey crafted from grain and malt spirit, aged in Bourbon casks. With the Whiskey Sour having it root’s in the rum punch, it is only fitting that we use our Teeling Small Batch to make our own twist on the Whiskey Sour. We cannot fathom why it took them so long to correct their error and start using whiskey but we are happy they made the right choice! Originally made primarily with Rum, it took only 8 years for the spirit of choice for a Sour to be Whiskey. The first known recording of the Sour cocktail goes back to 1856 with the first recipe wrote down being included in Jerry Thomas’s 1862 Bartenders Guide. Drawing it root’s from the classic punch cocktail, the whiskey sour has become an ever present addition to cocktail bars around the world, at our Distillery Bang Bang Bar our own Whiskey sour made with our award-winning Small Batch is a staff and customer favourite. When we are not busy making whiskey our first port of call is our Distillery Bang Bang Bar for the extremely hard job of deciding the next round of Teeling cocktails. What better way to celebrate Whiskey Sour Day than with a Teeling Twist on the classic.
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