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Have a night in with a silky-smooth Rye Whisky Sour
Ever made a whisky sour with rye? This spicy, woody spirit updates the classic sour cocktail. Sip it for an end-of-day wind-down or to kickstart your night.
Whisky sour is the stand-up, reliable friend of the cocktail world. A rye whisky sour has no pretensions – it’s upfront and honest, yet still charming and elegant. Traditionally, the frothy foam that adorns a whisky sour is made from egg white, but we’ve substituted Wonderfoam drops – that means it’s fine for the vegans. Award-winning The Gospel Solera Australian Rye Whisky is made sour with lemon juice that’s then tempered with a rich sugar syrup. Seal the deal and show your love for this cocktail by floating dainty little love hearts of aromatic bitters on top.
How to make a Rye Whisky Sour
Ingredients (Serves 2)
120ml The Gospel Solera Australian Rye whisky
60ml Lemon Fresh Lemon Juice
40ml sugar syrup (see tips below)
3-6 drops Wonderfoam (see tips below) ·
Ice cubes, to serve
Angostura Bitters, to garnish
Method
1. Place the whisky, lemon juice, sugar syrup and Wonderfoam drops in a cocktail shaker. Shake for 30 secs or until well combined and foamy. Add ice cubes and shake until chilled.
2. Strain into 2 serving glasses. Add a few drops of bitters and run a skewer through the drops to make a heart shape.
Tips Vegan and gluten-free, Wonderfoam drops are a convenient alternative to egg white for creating a natural thick and stable foam in cocktails. If unavailable, use 40ml aquafaba from a can of chickpeas. To make your own sugar syrup, place ½ cup (110g) caster sugar and ½ cup (125mL) water in a small saucepan over low heat. Cook, stirring, until the sugar dissolves. Set aside to cool. Store in an airtight jar in the fridge for up to 3 weeks.
Thank the sailors for your rye whisky sour
If you believe the story, sour cocktails were initially devised by sailors. The story goes that the fresh water taken on board for long sea voyages soon became tainted with algae. Adding alcohol, originally rum, worked to kill off the bacteria – not to mention watering down the sailor’s alcohol rations and hopefully quelling the odd mutiny. Later citrus was added in the hope that it would ward off scurvy.
The best rye for whisky sour
Bourbon was the original choice for whisky sours, providing a sweet, uncomplicated base. Making a whisky sour with rye adds a dry and oaky edge. The award-winning Gospel Solera Australian Rye is a traditional American-style soft and smooth rye that uses 100% Australian single-sourced grain. The result is a whisky sour that’s easy to drink with a slightly sophisticated edge.
Gonna shake it off
This Rye Whisky Sour recipe uses the dry shake technique. This means the ingredients are given a good shake – in this case for 30 seconds before the ice is added to the shaker. Doing this helps bind the ingredients together, giving a velvety body to this satisfying cocktail.
Get into these great cocktails too
Now you have the taste for the appeal of dark spirit cocktails, we have delicious ideas for what to make next. For a party-perfect batch cocktail made with Australian single malt, try our raspberry whisky punch. If rum’s more your thing, try a Rum Old Fashioned or enjoy our festive twist on the Dark and Stormy. Prefer gin and vodka? Shake up a foamy and fabulous Mulberry Clover Club cocktail, or get your citrus tang from our Lemon Drop Martini.
Products featured are available from 02/08/23 to 05/09/23, while stocks last. Some products or varieties featured may not be available in all stores.
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