I wanted to try my homemade brandied cherries.
That’s my story and I’m sticking with it!
I know I could just try one of the cherries.
I started them on July 10th, and I could just eat one today and then say to myself “hey, that’s great” or “hey, that needs to age longer” or “hey, what’s the big deal? it’s just cherries in brandy” or …
… Or I could make a cocktail and use one of my homemade cherries in it and really see if I’m a savant home mixologist.
So that’s what I did.
I made the Whiskey Sour recipe in Death & Co (but I made changes).
2 ounces Buffalo Trace Bourbon (I used the bottoms of three almost empty Bourbon bottles: Buffalo Trace, Wild Turkey & Four Roses, in order to be able to put the empty bottles in the recycling bin tomorrow in time for trash day. Wink wink. 😉😉)
3/4 ounce Lemon Juice (I used a Pink Lemonade Lemon)
3/4 ounce homemade simple syrup (equal parts sugar and water)
1 egg white (I went up to the chicken coop and there was an fresh egg! Still warm …)
Garnish: 1 dash Angostura Bitters and 1 Orange Cresent (I used a Pink Lemonade Lemon zest) and Cherry Flag (of course! I used my homemade brandied Cherry!)
Dry shake all the ingredients, then shake again with ice. Double strain into a double rocks glass with 1 large ice cube. Add a dash of Bitters on top and garnish with orange (lemon) and cherry.
This drink was really good without the cherry. The cherry was (wait for it) the cherry on top! I’m officially very proud of my homemade brandied cherries, they are only going to get better with age.
I’ve never made a drink with an egg white before and it was an interesting texture at first but that didn’t last long and I can’t wait to make this Whiskey Sour drink again and again.