In 1870, in Wisconsin, a recipe for one of the first known cocktails hit the pages of newspapers. It was a Whiskey Sauer. From that moment began his triumphal march around the world. Jerry Thomas is considered the father of American mixology. A detailed description of the Whiskey Sauer cocktail group was given in his book How to Mix Drinks. What is this drink?
Digestif "Whiskey Sauer"
The English word sour means "sour." The Sauer family of cocktails became known already in the mid-19th century. The drinks were distinguished by a pleasant acidity in taste and were considered a kind of “Fix” cocktail (punch for one), which consisted of water, sugar, alcohol base, ice and lemon juice. At the end of the 19th century, the recipe for the Whiskey Sauer cocktail became more diverse.
It is considered a digestif - a drink used to facilitate digestion. It is known that the first digestifs a few centuries ago were invented by pharmacists. A variety of mixtures of drinks based on sugar, wine and spices really had an effective healing property. A modern digestif is a strong drink, which, according to the rules, is served at the end of a meal and contains Armagnac, whiskey or brandy (in most cases, adhesive tape). Digestifs differ from aperitifs in their darker color and significant strength.
Cocktail "Whiskey Sauer": history
The drink comes directly from the punch that was supposedly invented by American sailors. Citrus juice was added to distilled alcohol to improve the taste. In the mid-19th century, a wide variety of punch recipes appeared. It ceased to be made and served in a common bowl, individual preparation and serving of a drink appeared.
The first name of the cocktail, without any explanation, was found by researchers in the New York Times for 1858. The bartender Jerry Thomas in his book "How to Mix Drinks" in 1862 provided a detailed description of the recipe.
According to another version, the creator of the Whiskey Sauer cocktail is considered the English bartender Eliot Stubb (1874-1879), who was fascinated by the result of his next experiment, mixing lime, whiskey and sugar. According to some experts, the right to be called the homeland of a cocktail should be divided between three states: the USA, Great Britain and Peru.
Structure
In the past, the preparation of the cocktail provided for the use of exclusively sugar syrup, lemon juice and one of the strong alcoholic drinks.
There were two schools with different approaches to its preparation:
- the first made cocktails in accordance with the name, with expressive sour taste;
- the second made a sauer using a small amount of lemon juice and balanced sweetness, in the end it turned out to be rather sweet.
At the end of the 19th century, the recipe for making cocktails was replenished with a variety of acid juices and mixtures of them. In addition, along with strong alcohol, wines, liquors, various types of syrups, liquors, etc. began to be used in the manufacture of the drink.
Description of preparation
Cocktails are traditionally prepared in a shaker, served in a special glass designed for them. Particular attention is paid to decoration: a glass is usually decorated with “ice”, cherries, a slice of lemon or orange. It is supposed to drink a cocktail through a straw.
Instruction:
- bourbon flows into an ice shaker;
- protein is introduced;
- squeezed lemon juice;
- sugar syrup is added;
- the mixture is whipped;
- ice is removed with a strainer;
- the drink is re-whipped.
Ingredients
Many connoisseurs of cocktails like the unusual combination of taste sensations “Whiskey Sauer”.
Recipe:
- bourbon - 50 ml;
- lemon juice - 25 ml;
- egg white - 1 pc.;
- sugar syrup - 20 ml;
- lemon zest to taste.
What is the energy value of the drink?
- The calorie content of one portion of the cocktail is 201 kcal.
- Protein Content: 5.8 g.
- Fat Content: 0g.
- Carbohydrate Content: 15.1 g.
Cocktails "Whiskey Sauer" are quite popular among alcoholic gourmets. Today they are on the official international IBA cocktail list.