You will remember that we have been tentatively dipping our toe into the world of -- the sea of -- cocktails, chiefly under the guidance of our master, Charles Schumann of American Bar, with assistance from the doughty and delightful 1960s-era promotional booklet, the Calvert Party Encyclopedia. So far we have learned to make the Stubby Collins, the Bee's Knees, the Highland Fling, the Gin Rickey, of course the classic dry martini, and the Gunga Din. If you know cocktails, you will see my taste runs mightily to citrus and gin. Among all the lemons, oranges and limes, however, I did recently pause to make a real Bloody Mary as well, using actual ingredients such as tomato juice and Worcestershire sauce, rather than a bottle of some "Wing Bing" or "Kick Ass" mix (not that there's anything wrong with that). Only, alas. I did not bother sharing the experience, because it turns out I do not like the Bloody Mary.
Do let's then investigate another classic cocktail, the Whisky or Scotch (or Jack or Wild Turkey) Sour. More citrus, no gin. This one has the added fillip of reminding me of the scene in the classic movie The Seven Year Itch, when Manhattan "summer bachelor" Mr. Richard Sherman (Tom Ewell), indignantly tells his secretary -- upon her offering to fetch him coffee and a jelly doughnut -- that he was perfectly capable of fixing his own breakfast at home that morning, even though his wife is away enjoying Maine's cool breezes. "As a matter of fact I had a peanut butter sandwich and two whisky sours," he huffs.
To make one of these, whether for breakfast or not, both our master Schumann and the Calvert people of some fifty years ago agree, basically, on the ingredients. So does the excellent online source, Liquor.com. We combine, with ice cubes in a shaker:
The lemon and the jigger
We shake everything vigorously for about 10 seconds, and then -- then Mr. Schumann and the Calverts and I part company with Liquor.com as to the manner of serving up the Sour. The modern website advises us to strain the drink into a "rocks" glass filled with yet more ice. Mr. Schumann and the Calverts counter no, strain it into a "sour" glass, and leave it plain. I agree. This is a small, tasty drink, and I see no point in diluting it further. I doubt whether Mr. Richard Sherman, either, would have diluted it any more. The illustration of the sour glass helpfully accompanying the recipe in American Bar shows what looks like a diminutive wine glass. I've served it forth in a martini glass, which vessel doesn't leave room for ice either. Look, in the photograph below, how small your portion is. The set of measuring spoons in the background is meant to show scale. Anyway why need the thing be kept any colder? You will toss it off in no time, and then you must get up and cook dinner.
Luckily, everyone does agree that we garnish our treat with a fresh cherry. Cherries, though, are only in season for a short time. Is the Whisky Sour thus a seasonal drink, to be enjoyed chiefly in May and June, just possibly all summer if cherry supplies are good? The Seven Year Itch is a summertime movie.
But dear me, surely not. We mustn't be too purist about it all. A few grapes or a bite of kiwi will also do. And by the way, do visit Miss Charming's Silver Screen Cocktails, representing only a fraction of what seems to be the Miss Charming industry, for more fun at the show. There are people who study this, and boy is she one.
Image from eBay
Do let's then investigate another classic cocktail, the Whisky or Scotch (or Jack or Wild Turkey) Sour. More citrus, no gin. This one has the added fillip of reminding me of the scene in the classic movie The Seven Year Itch, when Manhattan "summer bachelor" Mr. Richard Sherman (Tom Ewell), indignantly tells his secretary -- upon her offering to fetch him coffee and a jelly doughnut -- that he was perfectly capable of fixing his own breakfast at home that morning, even though his wife is away enjoying Maine's cool breezes. "As a matter of fact I had a peanut butter sandwich and two whisky sours," he huffs.
To make one of these, whether for breakfast or not, both our master Schumann and the Calvert people of some fifty years ago agree, basically, on the ingredients. So does the excellent online source, Liquor.com. We combine, with ice cubes in a shaker:
- the juice of half a lemon (or 3/4 ounces lemon juice, or half a jigger)
- 1/2 tsp sugar (or 3/4 ounce -- half a jigger -- simple syrup, which is equal parts sugar and water, pre-dissolved)
- 1 jigger (1 and 1/2 ounces) Scotch or whisky -- Liquor.com specifies Bourbon
We shake everything vigorously for about 10 seconds, and then -- then Mr. Schumann and the Calverts and I part company with Liquor.com as to the manner of serving up the Sour. The modern website advises us to strain the drink into a "rocks" glass filled with yet more ice. Mr. Schumann and the Calverts counter no, strain it into a "sour" glass, and leave it plain. I agree. This is a small, tasty drink, and I see no point in diluting it further. I doubt whether Mr. Richard Sherman, either, would have diluted it any more. The illustration of the sour glass helpfully accompanying the recipe in American Bar shows what looks like a diminutive wine glass. I've served it forth in a martini glass, which vessel doesn't leave room for ice either. Look, in the photograph below, how small your portion is. The set of measuring spoons in the background is meant to show scale. Anyway why need the thing be kept any colder? You will toss it off in no time, and then you must get up and cook dinner.
Luckily, everyone does agree that we garnish our treat with a fresh cherry. Cherries, though, are only in season for a short time. Is the Whisky Sour thus a seasonal drink, to be enjoyed chiefly in May and June, just possibly all summer if cherry supplies are good? The Seven Year Itch is a summertime movie.
But dear me, surely not. We mustn't be too purist about it all. A few grapes or a bite of kiwi will also do. And by the way, do visit Miss Charming's Silver Screen Cocktails, representing only a fraction of what seems to be the Miss Charming industry, for more fun at the show. There are people who study this, and boy is she one.
Image from eBay
0 comments:
Post a Comment