Clementine Bourbon Sour

Whiskey is winter’s drink.   Of course, when it comes to the six base spirits (rum, tequila, vodka, gin, brandy and whiskey) there really aren’t any seasonal rules to follow.  But if there were, they might look something like this: light spirits like vodka or tequila, which are best mixed with fresh fruit and juices and served ice-cold, were made for the summertime.  They’re easy and free, flitting along with the cocktail trends that change year after year.  Similarly, the spicy sweetness of rum seems most appropriate when autumn arrives.  It’s rich and versatile and I use it just as frequently in my cakes and cookies as I do in cocktails.  However, whisky is different and that’s what makes it “winter’s drink.”  It is a timeless rule-breaker in an arrogant and cavalier sort of way.  It neither flirts with trends nor lends itself well to baking.  In other words, whisky doesn’t give a shit.   Continue reading “Clementine Bourbon Sour”