It’s still bourbon month over here, and it’s Friday, which means another bourbon cocktail! This one, the Aero Whiskey Sour, comes to you from the authors of The North American Whiskey Guide from Behind the Bar: Real Bartenders’ Reviews of More Than 250 Whiskeys.
Whiskey sours are a great drink to order if you’re a sour patch kid. (In other words, if you don’t like citrus, this is probably not the drink for you.) Whiskey sours have the deep, caramel-like flavors of whiskey or bourbon, plus citrus juice for flavor and an egg white for texture. This one also comes with Angostura bitters and a cherry for some extra flavor. It’s simply delicious. The name comes from the Aero Club Bar in San Diego, where the authors work.
As I mentioned, this recipe comes from The North American Whiskey Guide from Behind the Bar: Real Bartenders’ Reviews of More Than 250 Whiskeys by Chad Berkey and Jeremy LeBlanc. This book is quite possibly the best cocktail book I’ve read in some time. I don’t know if it’s fair to call it a ‘cookbook,’ seeing as it has just 30 recipes in it. It’s more of a reference book — the kind you’d want to keep on your coffee table or bar cart.
Berkey and LeBlanc, with the help of some bartender friends, tell you everything you could ever want to know about bourbon and whiskey. They break the bottles down by brand, letting you know how each is distilled, where it comes from and what it tastes like. I can’t imagine how long it would take a group of people to taste-test 250 whiskeys and live to write a book about it, but then I see that the Aero Club Bar sells more than 800. Wow, right?
And then there are the cocktails. There’s the Bentley Old-Fashioned, made with chocolate bitters and orgeat syrup. The Winter Waltz includes St. Elizabeth’s Allspice Dram, Amero Averna and pimento bitters along with the whiskey. In the Marquita, cranberry juice, rhubarb syrup, pomegranate seeds and whiskey come together for what looks to be a very fruity yet smoky cocktail.
My biggest complaint about this book isn’t really about the book itself. It’s about how this book is filled with amazing whiskeys and bourbons that are next to impossible to find in North Carolina. I’m dying to try some of the recipes, if I could just get my hands on some of those ingredients! (Oh, liquor laws…) The book is pretty amazing, though — it’s one I am going to keep on my own bar cart for years to come, in hopes I can broaden my horizons someday. I could always stand to learn more about whiskey and bourbon. These guys clearly know what they are doing!
I’m thrilled to be able to offer you a chance to win this amazing book for your own bar cart today! Be sure to check out the recipe for the Aero Whiskey Sour after the jump, too. Cheers! // susannah
Here’s how to enter the The North American Whiskey Guide from Behind the Bar: Real Bartenders’ Reviews of More Than 250 Whiskeys giveaway!
- Enter the giveaway through the Rafflecopter widget below. Everyone gets a free entry! You can enter multiple times, through up to seven additional entries by following Feast + West on social media. (If you’ve followed in the past, that counts! Just enter the info as prompted.)
- The giveaway is open until Monday, Jan. 19, 2015 at 10 a.m. EST. One winner will be chosen at random within 48 hours. Winner must claim prize within 48 hours of initial contact. The retail value of the prize is $21.99. Prize includes one copy of the cookbook.
- Open to U.S. residents only. Must be 18 years of age as of Jan. 19, 2015.
I was provided with an advance copy of the cookbook and the recipe has been printed with permission of Page St. Publishing Co. This post contains affiliate links and I will receive a small commission if you make a purchase after clicking one of them. All opinions are purely my own. Thank you in advance for supporting Feast + West!
Click below to see the Aero Whiskey Sour recipe!
Yields 1 cocktail
A (more) sour spin on the whiskey sour
10 minPrep Time
10 minTotal Time
- Muddle the lemon in a shaker, then add the bourbon, simple syrup and egg white. Dry shake vigorously, then add the ice and shake vigorously again. Strain over ice in a rocks glass, and garnish with a dash of Angostura Bitters, a cherry and a pinch of cinnamon.
Reprinted with permission from Page Street Publishing Co.