Make the Aero Whiskey Sour,
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!
It’s still bourbon month over here, and it’s Friday, which means another bourbon cocktail!
Aero Whiskey Sour recipe
This one, the Aero Whiskey Sour, comes to you from Chad Berkey and Jeremy LeBlanc, 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. My readers love this Honey Lemon Whiskey Sour.
About The North American Whiskey Guide from Behind the Bar
This book is quite possibly the best cocktail book I’ve read in some time.
However, 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!
- 2 slices lemon
- 2 ounces (60 ml) Fighting Cock Bourbon
- 1/4 ounces (7 g) simple syrup
- 1/4 ounces (7 g) egg white
- dash of Angostura Bitters
- cocktail cherry, for garnish
- ground cinnamon, for garnish
- 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.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 1 Serving Size: 1 cocktail
Amount Per Serving: Calories: 433Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 16mgCarbohydrates: 29gFiber: 2gSugar: 20gProtein: 1g
Reprinted with permission from Page Street Publishing Co.