Tuesday, 13 November 2012

The Perfect Whisky Sour

Two years ago today I married my favourite person on the planet- the famous Mr E. As you will see from the photo from our wedding rehearsal above, he quite literally swept me off my feet! In celebration of our anniversary, today's post is going to be an exercise in self indulgence and sentimentality- consider yourself warned!

When I think back to our wedding day, one of my favourite memories (apart from the moment we said "I do", obviously!) is all the dancing and laughing there was. Being Scottish, I love a good Ceilidh (pronounced "Kaylay"- a traditional Scottish way of dancing) and, well, who doesn't love a good giggle?!

After our wedding we were so blessed to be able to jet off on a dream honeymoon... to Miami! No don't worry, I'm not going to elaborate too much...

... but I am going to tell you about one wonderful evening, which is the story behind today's recipe (you didn't think I'd forget to share a recipe, did you?!). We spent so much of our honeymoon travelling around and seeing as much as possible, that one evening we thought it would be nice to just relax at the hotel. Being the penny pinchers sensible people that we are, we just so happened to time this night perfectly to be able to take advantage of the hotel's happy hour- and what a happy hour it was! For one it was a whole evening, not just an hour, and it included food as well as drink. SOme seriously yummy of dishes were all $5... and cocktails were only $1! We sat outside at a quiet table by the hotel pool, chatting and playing cards, all while enjoying what quickly became my new favourite cocktail... a whisky sour! Oh they were good.

So, in memory of that wonderful evening, I'd like to share the recipe we will be using to toast our anniversary.


The Perfect Whisky Sour
Makes 4

180ml (about 3/4 cup) Whisky (please don't use your best whisky for this!)
240ml (about 1 cup) freshly squeezed lemon juice
150ml (about 2/3 cup) simple sugar syrup (1 cup sugar, 1 cup water- directions below)
Ice cubes
4 twists of lemon
1) To make the sugar syrup, combine the cup of water and cup of sugar in a small saucepan over a medium heat. Bring to the boil, then reduce to a gentle simmer until the sugar has dissolved completely. Allow to cool completely before using or bottling.

2) Fill a cocktail shaker a third full with ice, then add the whisky, lemon juice, and syrup. Shake vigorously for a few seconds and then pour into glasses. Top with a twist of lemon and serve ice cold.

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