Whiskey Sour

Whiskey sour




A former ship steward, Elliot Staub, “invented” a drink — the whiskey sour — in a bar in Iquique (then part of Peru).The original Whiskey Sour is a mixed drink containing whiskey, lemon juice, sugar, and optionally, a dash of egg white.


1.5 oz Whiskey

1 egg white

.75 oz fresh lemon juice

.75 oz simple syrup (one part sugar, one part water)

Pour the egg white into a cocktail shaker. Add ice and Shake briefly to aerate the whites. Add the Whiskey, lemon juice, and simple syrup and fill with ice. Shake, and strain into a rocks glass filled with fresh ice. If you like garnish with a cherry and/or lemon wedge.

(1 Serving ) Enjoy!

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Best drink for Sunday Fun – Mimosas

A Mimosa cocktail is composed of one part champagne and one part chilled citrus juice, usually orange juice unless otherwise specified.
Ingredients2 1/2 oz (1 part) Orange juice, 2 1/2 oz (1 part) Champagne
PreparationEnsure both ingredients are well chilled, then mix into the glass. Serve cold.
ServedStirred not shaken
Standard garnishCherries, Strawberries, Grenadine
DrinkwareChampagne flute

Royal Wedding Viewing Party recipe that everyone will love! (Pauley Perrette)

Pauley Perrette’s Bacon & Blue Cheese Biscuits

3 cups all-purpose flour
1 tbsp. baking powder
2 tsp. baking soda
2 tsp. kosher salt
4 tsp. granulated sugar
1 stick cold unsalted butter, cut into small pieces
1 cup (6 oz.) crumbled crispy bacon
½ cup crumbled dry blue cheese or Gorgonzola
¼ cup finely chopped parsley
1½ cups buttermilk

1. Preheat the oven to 400°. Line a rimmed baking sheet with parchment paper. In a large bowl, combine the flour, baking powder, baking soda, salt and sugar. Add the cold butter pieces to the flour mixture, and roughly mix with a wooden spoon, making sure not to break up or soften the butter. Add the bacon, blue cheese and parsley, and toss until evenly mixed.
2. Pour 1 cup buttermilk into the flour mixture, and gently stir with the wooden spoon. Stir in the remaining ½ cup buttermilk until the dough comes together. Do not overmix.
3. With a large ice-cream scoop, spoon 10 heaping mounds of dough onto the prepared baking sheet, gently pressing down with the scoop while releasing the dough onto the baking sheet. Bake for 7 minutes. Turn the oven temperature down to 325°, and bake until the biscuitsare golden brown, about 18 additional minutes. Let cool on the pan for 5 minutes before serving.

Makes: 10
Prep time: 15 minutes
Cook time: 25 minutes