What’s more, apparently there was another Brown Derby cocktail that was popular in New York during the 1930s that called for dark rum, lime and maple sugar/syrup. Though a drink that is identical to it appears in Harry Craddock’s 1930 Savoy cocktail book under a different name, the De Rigueur. It appears to have originated in the late 1920’s/early 1930’s, just before prohibition’s repeal. The backstory of the Brown Derby is far more complicated than its recipe. I sometimes find it to be a hair sweet so I like to add a teaspoon or so of lemon juice, but that’s up to you. While the Brown Derby is clearly a close relative to the sour, it very much has it’s own flavor profile. This is one of the my go to cocktails for people well acquainted with the Whiskey Sour but looking for something outside of the standard rolodex. Finally, while it's not traditional at all, adding a dash of Angostura bitters to a Whiskey Sour is pretty darn awesome. They can be served either up or on the rocks (I lean towards rocks), and the addition of an egg white for a lighter, frothier texture is a pre-prohibition fixture which didn’t survive too far past the 1930s, though many bartenders use them today. I personally like the egg white, but it's up to you. There are a few options regarding preparation. As the bartender who made me my first real Whiskey Sour - which was a revelation early on in my cocktail journey - put it, “it’s a great way to drink brown in the summer.” (Though I wouldn't limit it to just that.) Now it's time to jog those memories, and enlightened the others, because when made correctly, the Whiskey Sour stands in the pantheon of all-time greats.Īs far as refreshing whiskey classics go, for my money, it’s only legitimate challenger is the Mint Julep. By that point, drinker’s had forgotten, or never knew in the first place, the joys of the original. At one point during the cocktail golden age at the end of the 19th century it was just about the most popular thing going, but by the end 20th century, it had been reduced to a cloying shadow of its former self, made with sour mix rather than fresh-squeezed juice.
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