Victor Protasio, Food Stylist: Emily Nabors Hall, Prop Stylist: Claire Spollen
If you’re not a fan of tart beverages, you might assume that these age-old cocktails are too tart, perhaps even off-putting. However, the truth is that they’re perfectly balanced. Each one is a meticulously crafted blend of alcohol, citrus, and sugar. Take a sip, and you’ll likely find that puckering your lips isn’t the immediate response. Instead, you might simply murmur, “Mmm, this is delightful! Another, please!”
You might also be tempted to believe that sours are a bit of a throwback. It’s true that they fell out of favor for a spell, according to Sammi Katz, coauthor of “Spirited Women: Makers, Shakers, and Trailblazers in the World of Cocktails” with Olivia McGiff. “During the ’80s and ’90s, the go-to was the bottled sour mix,” Katz clarifies. “It often tasted artificial and overly sweet, which did quite a number on the drinks’ reputation.” Fortunately, today, the trend is back to fresh-squeezed citrus, and sours are experiencing a resurgence, both in bars and in homes.
The classic recipe calls for a two-to-one ratio of alcohol to citrus to sweetener. Yet, as you’ll see in these three recipes, the proportions are flexible. Experiment and discover your own perfect balance of tart and sweet!
Sammi Katz is a seasoned cocktail creator, writer, and consultant with more than a decade of experience behind the bar in New York City. Alongside Olivia McGiff, she has coauthored “Spirited Women: Makers, Shakers, and Trailblazers in the World of Cocktails” and “Cocktails in Color.”
Victor Protasio, Food Stylist: Emily Nabors Hall, Prop Stylist: Claire Spollen
Indeed, it’s a sour! And the classic version is a significant upgrade from the frozen concoctions that you enjoyed during your last tropical getaway. Katz is a die-hard enthusiast. “I genuinely love nothing more than making a classic daiquiri for someone who’s only ever had the frozen variety. Their faces always light up in astonishment at how flavorful it is!”
Katz suggests experimenting with the type of rum you choose. “This drink is a fantastic canvas for exploring various types of rum. You could add a splash of zesty Jamaican rum, blend equal parts white rum and rhum agricole, or opt for a rich, dark rum.”
How to make it: Combine 2 ounces of rum, 1 ounce of fresh lime juice, and half an ounce of simple syrup in a cocktail shaker filled with ice. Shake well until chilled. Strain into a chilled coupe glass. Garnish with a lime twist.
To make simple syrup: Boil half a cup of sugar and half a cup of water in a small saucepan, stirring until the sugar dissolves and the liquid becomes clear, about a minute. Allow it to cool, then store in an airtight container in the refrigerator for up to two weeks.
Victor Protasio, Food Stylist: Emily Nabors Hall, Prop Stylist: Claire Spollen
For this cocktail, Katz opts for bourbon. “The corn-forward sweetness of bourbon complements lemon and sugar beautifully, and the vanilla undertones really stand out.” No need to splurge on a high-end bourbon either. “An affordable option in the $25 to $35 range works perfectly,” she advises. Add an egg white to create a frothy layer on top.
How to make it: In a cocktail shaker (without ice), mix 2 ounces of whiskey, 1 ounce of fresh lemon juice, half an ounce of simple syrup, and 1 egg white. Shake vigorously until frothy, for about 20 seconds. Add ice, cover, and shake again until chilled. Strain into a coupe or rocks glass filled with ice. Optionally, garnish with a lemon slice.
Victor Protasio, Food Stylist: Emily Nabors Hall, Prop Stylist: Claire Spollen
Finally, we have the amaretto sour—the most beloved cocktail in the REAL SIMPLE recipe collection! Our rendition slightly alters the classic sour ratio to achieve a sweeter, yet not overpowering, taste.
Should you desire a more tart experience, reduce the simple syrup to 1 1/2 tablespoons and increase the lemon juice to 2 tablespoons. Alternatively, Katz’s approach is to “mix things up by blending the base with bourbon or rye, creating a whiskey-amaretto sour fusion.”
