Yield (ml finished)
Original: 100 ml finished
Clarified Whisky Sour
A smooth clarified whisky sour made with bourbon or rye, lemon, simple syrup, and a full-cream milk wash.
DrinkCocktailPrep: 60 min
Cocktail mix
Ingredients
- 70 ml Bourbon or rye whiskey
- 32 ml Lemon juice
- 24 ml Simple syrup
- 1/2 dash Angostura bitters, optional; use about 2-4 dashes when scaling to around 500ml finished
Method
- 1. Add the whiskey, lemon juice, simple syrup, and optional bitters to a jug.
- 2. Stir to combine.
Milk wash
Ingredients
- 36 ml Full-cream milk, used for milk washing and mostly filtered out
Method
- 1. Add the milk to a separate large jug.
- 2. Warm the milk gently to about 25-30°C. It should feel slightly warm, not hot.
- 3. Slowly pour the whisky sour mix into the milk.
- 4. Stir gently once.
- 5. Leave at room temperature for 30-60 minutes, until the milk has clearly split into curds.
- 6. Pour the mixture through a sieve into a clean jug to catch the large curds.
- 7. Pour the sieved liquid through a V60 or coffee filter.
- 8. The first liquid that comes through may be cloudy. Pour that first cloudy bit back into the filter.
- 9. Continue filtering until clear.
- 10. Bottle and chill.
Serve
Ingredients
- 100 ml Clarified whisky sour, or 90-120ml per serve
- 1 piece Large ice cube
Method
- 1. Pour the chilled clarified whisky sour over a large ice cube.
- 2. Let it sit for a minute on the ice or give it a quick stir before drinking.
Notes & source
Scaling is based on target finished volume. Actual yield may vary slightly depending on how much liquid is trapped in the curds and filter. This version has no added water, so serve it over a large ice cube and let it sit briefly before drinking. Bourbon will make it rounder and sweeter, while rye will make it spicier and drier.