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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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.
Prep time: 15 minutes
Cook time: 25 minutes