| in the spirit |
This is a simple recipe that makes for a very
boozy cocktail. I use Bombay Sapphire because
it’s a strong gin that can stand up to the Campari.
The vermouth brings out the sweetness and
gives it both color and flavor.
Ingredients
Instructions
22 LAKE OCONEE LIVING | FALL 2021
This is a much-maligned drink because for many, their
first experience with it was maybe at a college bar or
with a big plastic bottle of terrible sour mix. A good
Whiskey Sour is an art. Like many classics, it’s made
with an egg white to give it a certain flavor profile
and nice froth. You can use any kind of whiskey but I
prefer a little sweeter Bulleit bourbon.
Negroni
• 1 oz. Campari
• 1 oz. Bombay Sapphire gin
• 1 oz. Red vermouth
Combine in a mixing glass with copious amounts
of ice and stir with a bar spoon. Strain into a
rocks glass filled with ice. Add a twist of orange.
Whiskey Sour
Ingredients
• 2 oz. bourbon
• 3/4 oz. lemon juice
• 1/2 oz. simple syrup
• 1 egg white
• Angostura bitters
• Rosemary
Instructions
Add all ingredients to a cocktail shaker without ice.
Shake vigorously for about 30 seconds. Keep the lid
secured while you shake as the egg white does not
like being contained in this process. Add ice and
shake vigorously again. Strain into a coup glass. Garnish
with a rosemary sprig and three drops of Angostura
bitters.