Bartender Know-How - Tips to Crafting the Perfect Sour

Tips to Crafting Perfect Sour the

By Tyler Zielinski

Sours—DEFINED BY A BLEND OF A BASE SPIRIT, ACID OR CITRUS, SUGAR, AND OCCASIONALLY EGG WHITE—ARE EASY TO MAKE, BUT DIFFICULT TO PERFECT. A SLIGHT OVERPOUR OF ONE ELEMENT IN THIS SIMPLE FORMULA, AND YOU CAN KISS THE ENTIRE BALANCE OF YOUR COCKTAIL GOODBYE. THEREFORE, MANY COCKTAIL CRITICS USE THE DAIQUIRI (A RUM SOUR) AS ONE OF THE FEW LITMUS TESTS WHEN EVALUATING A BARTENDER’S ABILITY TO SUCCESSFULLY EXECUTE COCKTAILS—THE SOUR ISN’T VERY FORGIVING, AND IT SHOWCASES A BARTENDER’S UNDERSTANDING OF BALANCE BETWEEN SUGAR AND CITRUS ACID.

THE SECRET TO CREATING A PERFECT SOUR IS DEPENDENT ON AN ARRAY OF FACTORS. TO HELP GUIDE BARTENDERS TOWARD CRAFTING THE PERFECT SOUR, WHETHER IT BE A BEE’S KNEES, GOLD RUSH, OR THE LIKE, HERE ARE KEY THINGS TO CONSIDER.

REMEMBER EGG WHITE SOURS GIVE OFF AN UNPLEASANT AROMA ONCE THEY SIT AND WARM UP, SO USING THE OILS OF A CITRUS PEEL, BITTERS, OR AN ATOMIZED SPIRIT INGREDIENT WILL COVER ANY UNWANTED AROMAS THAT EGG WHITE COCKTAILS BRING.

1. SUGAR : CITRUS:

If there is one aspect of crafting a sour that you can’t afford to mess up, it’s understanding and measuring the balance of sweet and sour (acid). Depending on the sweetener (e.g., agave, cane sugar, honey, demerara, brown sugar, etc.), and the ratio of sugar to water in your syrup, the level of sweetness and the mouthfeel can vary drastically. Once your syrup is perfected, then it’s just a matter of balancing the acid from the citrus, which is most commonly lemon or lime, unless you’re using less acidic fruits (e.g., grapefruit, pineapple, apple, etc.). With these variables in mind, your best bet is to try always various ratios of citrus to sugar in a simple sour cocktail.

2. BALANCING THE EGG WHITE SOUR:

Today, the egg white sour is a standard addition in most classic Whiskey Sours. The egg white, which gives any sour a frothy, silky texture, roundingout any ingredients that may be out of balance. In an egg white sour, bumping up the sour and sweet components will typically ensure there’s still that freshness and long finish that the best sours deliver. Remember egg white sours give off an unpleasant aroma once they sit and warm up, so using the oils of a citrus peel, bitters, or an atomized spirit ingredient will cover any unwanted aromas that egg white cocktails bring.

3. DON’T SKIMP ON THE BASE SPIRIT:

Use premium, fresh ingredients for every component in the recipe—especially for the base spirit. It’s a straightforward rule, but a vital one. It’s also important to consider the ABV—we recommend a bottling that’s at least 43-45% ABV, as the sour will benefit from the nuanced flavor that the spirit adds.

4. DIAL-IN YOUR TECHNIQUE:

It’s impossible to make the perfect sour without proper technique. Using a jigger is the best way to ensure that each pour is accurate, and it’s key to always start building the sour by measuring the syrup first. As for shaking technique, keep in mind whether your sour is served up, or over ice. If up, shake to full dilution; if over ice, slightly under-shaking will ensure that the sour doesn’t become over-diluted halfway through the drinking session. For sours that require an egg white, don’t forget the vigorous dry shake (without ice) to emulsify the egg white cocktail before the wet shake (with ice). To serve, this mix should also be fine strained to remove any overly aerated foam and ice chips. This method ensures that your egg white sour is silky smooth, perfectly diluted, and ready for sipping.