Speakeasy Trio: Whisky Sour Flight (Classic, Spicy, Smoky Maple Rosemary)

Instructions

1. 1

   Make the Spicy Ginger–Chili Syrup (optional for spicy version): In a small pot, combine 200 ml water, 200 g sugar, 40 g sliced ginger, 1 sliced chili, and optional lemon zest. Bring to a bare simmer for 2 minutes, stir to dissolve, then remove from heat and steep 10 minutes. Strain, cool, and bottle. Keeps 2 weeks refrigerated.

2. 2

   Classic Whisky Sour: In a shaker, add 60 ml bourbon, 25 ml lemon juice, 20 ml simple syrup, and 15 ml egg white or 25 ml aquafaba. Dry shake hard for 12–15 seconds. Add ice and shake again for 10–12 seconds until frosty. Double strain into a chilled coupe or over a large rock. Garnish with a lemon peel and 2 dashes Angostura on the foam (drag a toothpick for a heart).

3. 3

   Spicy Ginger–Chili Whisky Sour: In a shaker, add 60 ml rye or bourbon, 25 ml lemon juice, 20 ml spicy syrup, and egg white/aquafaba. Dry shake 12–15 seconds. Add ice and shake 10–12 seconds. Double strain into a chilled coupe or rocks glass. Garnish with a thin chili slice or a nugget of candied ginger.

4. 4

   Smoky Maple Rosemary Sour: Clap a small rosemary sprig in your palms to release oils, then add it to the shaker with 60 ml Scotch (or bourbon), 25 ml lemon juice, 15 ml maple syrup, 10 ml water, and bitters. Dry shake 12–15 seconds. Add ice and shake 10–12 seconds. Double strain into a chilled coupe. Optionally float 5 ml peaty Scotch over the foam by pouring over the back of a spoon. Garnish with a fresh (or lightly singed) rosemary sprig.