I apologize for the lack of posts these last two weeks! David and I have been busy visiting family in Ohio, and now that we are back I have some great recipes lined up. It was really nice to spend time with our families and also to eat some of the foods we miss that we can’t get back here in California. In addition to our mother’s kitchens we haunted Dewey’s Pizza, Skyline Chili, Ron’s pizza in Miamisburg, Central Perc for a pot of tea and sandwiches in Oakwood, and of course we had our fill of Graeter’s and United Dairy Farmers ice cream. Needless to say, we came home happy and full of good times and good food.
I used to like whiskey sours. Granted, I had to be in the mood for the puckering sweetness, but eventually these cocktails lost favor with me. I think the culprit for that acerbic flavor that now turns my stomach is the somewhat fluorescent bottle of sweet & sour mix that bartenders sometimes reach for. Yucky. I’m getting preachy, but dump it out and reach for real fruit. If you’ve ever tasted the difference between a lime green margarita and one made with real citrus you will know there is just no comparison in taste. I stumbled across this recipe for fresh whiskey sours and thought, why not try it again? Glad I did- they are much better this time around.
adapted from Barefoot Contessa at Home
makes 4 cocktails
¾ cup whiskey (I like Jack Daniels Tennessee whiskey or Evan Williams bourbon whiskey)
½ cup freshly squeezed lemon juice (about 4 lemons)
½ cup freshly squeezed lime juice (about 4-5 limes)
2/3 cup simple syrup, or to taste. (I like a bit less) *
* To make simple syrup, bring equal parts water and granulated sugar to boil, and simmer until the sugar melts. Chill before using.