Hey there, fellow spirits enthusiasts!

Welcome to our brand new blog! Yes, we know, we're fashionably late to the party, better late than never, right? 😉 But hey, what's this about starting a blog? It's not 1994, you say? Well, you're right, but who says we can't hop on the blogging bandwagon a little fashionably late? We've got a treasure trove of knowledge, and it's about time we share it with you all, right from the comfort of your chosen spot – even if it happens to be the throne room. 😉

What to Expect

So, what can you expect from our little corner of the internet? Well, think recipes, think Agave school, vermouth school, whisky school – you name it, we'll dive into it! And hey, if you're a fellow industry insider bursting with wisdom but nowhere to spill it, give us a shout! Collaboration is our jam.

Brief History of the Whisky Sour
Let's kick things off with a classic cocktail that's been around for ages: the Whisky Sour. Did you know that this delightful concoction traces its roots all the way back to the 19th century? Legend has it that sailors in the British Navy used to mix citrus juice with their daily ration of spirits to prevent scurvy. And then along came Jerry Thomas, the godfather of American mixology, who immortalized the Whisky Sour in his iconic cocktail book. There are countless varieties of this cocktail, the Boston Sour included the egg white, the New York Sour has a red wine float to name a few. 

Whisky Sour Recipe
Now, what's a blog post about the Whisky Sour without a killer recipe, right? We've got you covered with a special version courtesy of Elettra Mortillaro and Carl Wrangel from The Barking Dog. The twist is the use of Rieger's Kansas City Whiskey, an American Whiskey, from a whiskey category that had been forgotten but has now been resurrected.

Without further ado, here's the moment you've been waiting for – the recipe for the Whisky Sour, crafted with love and expertise by Elettra and Carl:

Ingredients:
- 50 ml Rieger's Kansas City Whiskey
- 22.5 ml lemon juice
- 12.5 ml sugar syrup
- 2 dashes angostura bitters
- 10 ml Fee Foam or Egg whites

Method:
1. In a cocktail shaker, combine the whiskey, lemon juice, sugar syrup, and angostura bitters.
2. Add Fee Foam or egg whites.
3. Dry shake (without ice) vigorously for about 15 seconds to emulsify the ingredients.
4. Fill the shaker with ice and shake again for another 15-20 seconds until well chilled.
5. Strain the mixture into a chilled glass filled with ice.
6. Garnish with a cherry and a lemon twist.
7. Sip, savor, and enjoy!


So there you have it, folks! Our inaugural blog post is officially in the books. We hope you enjoyed this little journey into the world of whiskey and cocktails, and we can't wait to share more with you soon. Until next time, cheers to good drinks and great company! 🥃🍹

Salud,

Cesar