Here's my whiskey sour recipe:
It starts with a sugar syrup which you can make ahead of time
1/2 c water
1 c white sugar.
Put the two in a pot and bring to a boil with a little mixing. Soon after
it boils all the sugar should dissolve making a clear sugar syrup. Take it
off and cool it. You can keep this in the refrigerator for weeks after you
Now you are ready to make the whiskey sours. The basic proportions are:
1 part syrup
2 parts fresh lemon juice
3 parts whiskey (more or less to taste).
I usually squeeze 1 lemon per drink and measure proportions off of that amount of juice. That is, add half the amount of sugar syrup then enough whiskey to double that volume.
You should mix one drink per person and never any extra, which is dangerous. You will be tempted to have a second.
If you do, the next morning you will recognize it for the bad idea it was.
Here's a recipe for hot toddies:
Sugar syrup is same as above. This is basically dilute warm whisky sours.
Standard rations for a kayak trip are1/4 cup of whiskey per person per night. Again, I advise sticking to that ration. Repeated field tests have shown that it is the right amount
When pressed you can use crystal lite, but there should be no need to resort to that during a week long kayak trip.
What to drink:
For mixing I like a middle price whiskey. I currently have some "Erza Brooks Kentucky Straight Bourbon" and like it enough that I'll probably buy it again. I usually spend $10 to $15 for 750ml.
For drinking straight the best I remember ever tasting is: Glenmorangie Port Wood Finish
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Page last modified: Feb 26 17:31 2005 by Tom Unger