Some of the most iconic cocktails are Sours. Of David Embury's core six cocktails two are sours: The Daiquiri and the Sidecar.
There is a reason for this: A perfectly balanced sour is a work of art. What has happened to the Margarita shows exactly what is at stake when mixes replace bartender skill.
For this month's MxMo I suggest that we test the sour to the limit: Are there citrus besides lemon, lime and grapefruit that works in a Sour? Is citrus the only possible souring ingredient? Could vinegar or other tart fruits or vegetables be used? Let's also include the Daisies and the Fizzes - that widens the playing field with eggs and whatever makes you fizz to play with.
Let's play with the garnish - or just take Jerry Thomas's advice from The Bon Vivant's Companion: In mixing sours be careful and put the lemon skin in the glass.
Here is how you play:
- Find or create a recipe that somehow fits the definition of a Sour, a Daisy or a Fizz, then post the recipe, including a photo and your remarks, on your blog, tumblr, or website. If you lack one of those, feel free to post on eGullet’s Spirits and Cocktails forum.
- Include the MxMo logo in your post, plus links back to the Mixology Monday and Ginhound sites.
- Let me know about your post before midnight on Monday night, February 17th by posting a link to your post in the comment section on this post or by sending me an email at andreadoria56 (at) gmail (dot) com.