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The oldest historical mention of a whiskey sour was published in the Wisconsin newspaper, Waukesha Plain Dealer, in 1870. [2] [3]In 1962, the Universidad del Cuyo published a story, citing the Peruvian newspaper El Comercio de Iquique, which indicated that Elliott Stubb created the "whisky sour" in Iquique in 1872, using Limón de Pica for the citrus.
Combine the whiskey, lemon juice, lime juice, and syrup. Fill a cocktail shaker halfway with ice, and fill two-thirds full with the cocktail mixture. Shake for 30 seconds and pour into martini ...
Examples such as Cabot Trail Maple Cream consist of pure maple syrup added to different combinations of rum, grain alcohols, and in this case fresh cream. [12] Sortilège is another popular Canadian brand based in Montreal that produces three distinct varieties of maple liqueurs: Sortilège Whisky, Sortilège Prestige, and Sortilège Cream. [13]
Nelson's Green Brier Distillery is a whiskey distillery located in downtown Nashville, Tennessee that produces different varieties of Tennessee whiskey and bourbons. The distillery offers daily public tours and tastings as well as a large mercantile shop with bottles, barware and apparel available for purchase.
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A generic bar bottle of sour mix, served with a lemon wheel. Sour mix (also known as sweet and sour mix) is a mixer that is usually yellow-green in color, and is used in many cocktails. [1] It is made from approximately equal parts lemon and/or lime juice and simple syrup and shaken vigorously with ice. This produces a pearly-white liquid with ...
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