Say Good-Bye to Winter (finally!) with a Whiskey Sour

article and photos by Steve Schul and Paul Zablocki, Cocktail Buzz

What a long winter. Time to bid an overdue farewell with a slightly sweet and puckery friend, the Whiskey Sour. Just smelling the whiskey hit the lemon juice brings back memories of our parents mixing them for friends to grand acclaim. We've been perfecting our Whiskey Sour recipe for what seems like years. Sometimes we like them more sour than sweet, sometimes more sweet than sour - you get the idea.

This is the recipe we prefer. Whiskey Sours pair swimmingly well with Spiced Nuts. So raise your glass high with a colleague after work, a friend who loves your penchant for mixed drinks, or a loved one who is raring to celebrate the arrival of flowers shooting up from the once-dormant ground. Bottoms up!

Whiskey Sour
(adapted by Cocktail Buzz from a traditional recipe)
  • 2 ounces bourbon or rye (we like a higher proof, between 90 and 100)
  • 3/4 ounces simple syrup
  • 3/4 ounces lemon juice
  • maraschino cherry and/or orange slice, as garnish (optional)

Shake in ice for 15 seconds. Strain into a chilled glass. Add cherry and orange slice, if you so desire.

Serves 1.

Spiced Nuts
(created by Cocktail Buzz)
  • 1 cup raw almonds
  • 1 cup raw pecans
  • 1 1/2 teaspoons sea salt
  • 1/2 teaspoon ground mace
  • 1/2 teaspoon ground cumin
  • 2 teaspoons dark brown sugar
  • 1 Tablespoon unsalted butter

Preheat oven to 400F. Spread nuts onto a cookie shoot or ceramic baking dish. Put in oven for about 15 minutes.

Mix the salt, mace, cumin, sand brown sugar in a small bowl. Cover with saran. Set aside.

Melt the butter on stovetop. Set aside.

Once you smell the nuts, they are most likely done (do not burn). Remove from oven and add to a mixing bowl. Pour melted butter over nuts and mix thoroughly. Add spice mixture and mix thoroughly.

Pour nuts into a serving bowl and sprinkle any remaining spice mixture on top.

Serves 4-6.

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