woensdag 10 november 2021

Pineapple Sour

Pineapple is just an ingredient for tiki-rum cocktails, isn’t it?
That’s probably a fixed idea in many people’s minds. But actually pineapple mixes very well with lots of spirits. I love to add a splash to my whisky sour. It adds a nice fruity touch. 

I picked a special kind of whisky for this drink: Larceny Kentucky Straight Bourbon, probably the most unique bottle from Heaven Hill Distillers. It's a Bourbon, which means the mashbill needs to have at least 51% of corn. But instead of using rye as the secondary grain, for this whiskey they use wheat. From all wheated Bourbons that exist today (actually just a handful), this one is probably the "most wheated".

Most other wheated Bourbon: 70% Corn, 16% wheat, 14% malted barley.
Larceny wheated Bourbon: 68% Corn, 20% wheat, 12% malted barley.
This results in a softer and rounder character. 
Bottled at 92 Proof this a spirit that works very well in cocktails. 

  • Aroma: Bread, butterscotch.
  • Taste: Butter, caramel, honey.
  • Finish: Long gentle finish.

Pineapple Sour

50 ml Larceny Kentucky Straight Bourbon
10 ml Simple syrup
15 ml lime juice
15 ml pineapple juice

Add everything to a shaker with enough ice. Shake hard for 15 seconds. Strain in a tumbler with fresh ice. Add a cocktail cherry. 

Note: No real need for egg white or aquafaba in this sour. The pineapple will automatically create a natural (thin) foamy layer on top of your drink.

Disclaimer: All pictures and texts are copyrighted by Geert Conard and Esito Management & Communications unless stated otherwise in the article. While some items might have been gifted by the producer or distributor, these are in no way paid promotions or recommendations.

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