This month Mixology Monday is hosted by Dinah over at Bibulous, with a theme that is close to my heart – 19th century cocktails. Such drinks are no stranger to Oh Gosh!, with cocktails like the Martinez, Martini, Manhattan, Old Fashioned, Widow’s Kiss, Sazerac, Sherry Cobbler and countless others already covered. This left me no choice than to hit the vintage cocktail books and see what I could drag out from the mists of time.
Recent efforts from several sources mean classic cocktail books are more accessible than ever before, so I was spoilt for choice when it came to where to find my drink for tonight. However, I wanted to make something using my newly acquired bottle of Laird’s Applejack, a purchase I stupidly forgot to make whilst over in the States but thankfully corrected with thanks to Gabriel and the postal services of the US and UK.
The Modern Bartenders’ Guide turned up a few possibilities, but I eventually settled on a drink from The Flowing Bowl by “The Only William” Schmidt. The Delicious Sour has a very presumptive name, and its recipe looked a little far towards the sweet side, but Keith’s positive review pushed me in to giving it a try anyway…
The Delicious Sour
- 2 shots / 60 ml / 2 oz applejack
- 2 shots / 60 ml / 2 oz créme de pêche
- 1 shot / 30 ml / 1 oz lime juice
- 1 bar-spoon sugar
- 1 egg white
- Shake all ingredients hard with ice. Strain in to a tall glass and top-off with soda water. Garnish with an apple wheel
The first thing that hits you when you take a sip of The Delicious Sour is the fruitiness. The applejack combined with the créme de pêche creates quite an intense, sweet mixture of apples and peaches on the initial taste. However, this cocktail has plenty of depth and behind that there is a lot more going on. I was using créme de pêche de vigne, which gives off a slightly more aromatic flavour which combined with the brandy tones of the applejack gave a nice complex backing to the initial fruit.
The lime offsets the sweetness well and the overall drink is surprisingly balanced, though that sweet/sour pucker that makes a sour a sour is still there. Combined with the lovely texture the egg provides this drink really is, well, delicious. If you’re lacking créme de pêche an apricot liqueur like Giffard Abricot du Roussillon also works quite nicely in the drink, as do a few dashes of Fee Brothers peach bitters. However, be careful not to overdo the bitters – they’re not exactly the most bitter of bitters so more than a few drops can start to push the sweetness a bit too far.
If you liked this, the barman recommends...