Ladies United for the Preservation of Endangered Cocktails – Boston

*The latest ruminations from LUPEC Boston, in case you missed them in The Weekly Dig.

by Pink Lady

Leaf through the pages of the Savoy Cocktail Book or Mr. Boston, and it’s easy to feel intimidated by the idea of coming up with a cocktail all by yourself. Talented modern mixologists are transforming bartending back into the craft it once was, elevating their work behind the stick to an art, to be sure. But this doesn’t mean even a relatively inexperienced home bartender can’t invent a delicious cocktail of their own.

A while back, Bourbon Belle introduced one method of creating your own drink by taking an already existing classic, altering the recipe slightly and giving it a fancy new name. This is how she arrived at her eponymous cocktail, which spiffs up that tried-and-true classic, the Manhattan, with a bit of Mathilde Peches Liqueur. Delish.

Another simple way to craft your own drink is by using a basic template that already works and plugging in ingredients of your choice to make it your own. An easy gateway cocktail template to get you going is the basic sour. Sours are one of the oldest categories of drinks, and though commonly considered “cocktails” now (as most drink are), they represent a drink family all their own. Consider this as you glance over cocktail lists next time you’re out on the town—they’re one of the oldest drinks in the book, but they’re everywhere.

It’s easy to see why sours have stood the test of time: They are simple to create, even with limited cocktail know-how and few ingredients, and they taste delicious. The basic template softens a base spirit with something sweet and something tart. You’ll need to adjust depending on the robustness of your base spirit (gin versus anything brown), the sweetness of your sweetener (simple syrup versus a liqueur, for example) and the acidity of your citrus, but the ratios we give below, as employed in the perennial and often misunderstood whiskey sour, are a good place to start. Then, play around—switch up your base spirit, grab a bottle of St-Germain or some Benedictine and see how that works in place of simple syrup; add some egg white, and top with soda or sparking wine. When you’re through, give your new drink a name and serve it with pride to your friends. They’ll be impressed.

WHISKEY SOUR

2 oz bourbon whiskey
1 oz simple syrup
0.75 oz fresh lemon juice

Shake ingredients with ice in a cocktail shaker. Strain into a rocks glass, or a sour glass if you have one.

CIN-CIN!

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