4. WHISKEY SOUR
The oldest historical mention of a whiskey sour was published in the Wisconsin newspaper, Waukesha Plain Dealer, in 1870. In 1962, the Universidad del Cuyo published a story, citing the PeruviannewspaperEl Comercio de Iquique, which indicated that Elliott Stubb created the “whiskey sour” in 1872.
RECIPE:
Add all the ingredients to a shaker filled with ice and shake. Strain into a rocks glass filled with fresh ice. Garnish with a cherry and lemon wedge.
3. GIMLET
Around the beginning of the 20th century, rumor has it a naval surgeon recommended sailors drink a concoction of gin and lime juice to ward away scurvy, a vitamin C-deficient ailment. Not a bad way to get your C.
RECIPE:
Fill a cocktail shaker with ice and pour in the gin, lime juice, and simple syrup. Stir vigorously with a long cocktail spoon until very cold.
Strain into a chilled coupe or martini glass, or strain over a rocks glass filled with ice, depending on preference. Garnish with the cucumber wheel and serve immediately. (Recipe courtesy of Geoffrey Zakarian from Food Network)
2. HOT TODDY
Bourbon, spiced and sugared, takes center stage in this cold-weather cocktail. Traditionally imbibed for relaxation or to cure a cold, Hot Toddies were reputedly born in Scotland in the early 1700s. (Talk about retro!). This cocktail takes center stage in cold-weather months.
- 1.35 oz. George Dickel bourbon
- 1 tsp. fine grain sugar
- 2 small cloves
- 1½ oz. boiling water
Add George Dickel, fine grain sugar, and cloves in old-fashioned glass or mug.Add 1-2 oz. (or more, if desired) boiling water and stir.