This is a summery and straightforward whiskey sour recipe — much more appropriate this time of year (despite the ever-present clouds and gusty weather ’round here lately) than the Meyer lemon one I briefly mentioned in my last post. (I promise the latter is coming. Eventually. Meaning when that very lemon is back in stores next winter … darn seasonality!) It’s probably quite clear by now that I prefer homemade goodies of all sorts to their store-bought counterparts. As such, you don’t need a sour mix. Instead, I use light agave nectar and regular ol’ lemons for a fresh-tasting, sweet and sour stand-in. For a lighter flavor, the Irish whisky is a nice change of pace from the usual Bourbon — I prefer to reserve the smokier of the two for the chillier months of the year. Which of course means it’ll be back in rotation come summer now that I live in San Francisco (ha!).
Irish Whiskey Sour
Preparation Time: 1 minute
Makes: 1 cocktail
- 57 grams (1/4 cup) Jameson Irish whiskey (or other gluten-free Irish whiskey)
- 28 grams (2 tablespoons) freshly squeezed lemon juice
- 21 grams (1 tablespoon) light agave nectar
- 57 grams (1/4 cup) sparkling water, more or less to taste
In a cocktail shaker or Mason jar, combine whiskey through agave nectar. Add ice and shake until well-chilled. Strain into a whiskey glass, stir in sparkling water (I like the given amount, 1/4 cup) and a handful of ice. Serve immediately.