![]() Of course, French fry leftovers are a rare thing, but it can happen. ![]() The problem with French fries, though, is that it's hard to reheat them without ending up with a weird, flabby, soggy mess. There's just nothing better than a French fry. Even if the potato's only gift to the world was French fries, it would still be worthy of the crown. Its thousands of applications and culinary contributions are nothing short of astonishing, and it is to be praised. It's universally accepted that the potato is the world's best comfort food. Method: Add all ingredients to a cocktail shaker with ice and shake vigorously for ten seconds. ( By San Francisco Mixologist Matt Grippo) Method: Shake and strain ingredients into an ice-filled rocks glass. Garnish with lemon wheel and rosemary sprig. Rosemary Honey Syrup (1:1 honey and water with rosemary) Check out George Dickel’s version of the original, then a few other takes on this iconic drink. Now that you’re read up and prepared for the day, it’s time to dive in. Through these three origins, we come to, more or less, what we have today–a cocktail that mixes a spirit, a sour, and a sweet. ![]() A former ship steward, Elliot Staub, “invented” a drink - the whiskey sour - in a bar in Iquique (then part of Peru). The final reference to the drink comes two years later, in 1872. The next reference comes from, of all places, an 1870 edition of the Waukesha Plainsdealer, a Wisconsin newspaper. (This recipe differs from the modern-day version in the style of glass and the type of ice used, but the prototype was there.) Take 1 large tea-spoonful of powdered white sugar dissolved in a little Seltzer or Apollinaris waterįill the glass full of shaved ice, shake up and strain into a claret glass.The first written record comes in the seminal 1862 book The Bartender’s Guide: How To Mix Drinks by Jerry Thomas. When it comes to the official record, there are three main points of reference for the Whiskey Sour. (Grog, the rum-based favorite of pirates across the seven seas, is made from the same components, substituting whiskey for the sugar cane-based spirit.) At this point, the drink is probably starting to sound familiar. Finally, sugar and water were added for taste. Scurvy, too, was another danger on these journeys, so lemons and limes were consumed to help prevent the disease (incidentally, this is also one of the reasons why British folk are called ‘Limeys’). On long sea journeys, water was not always dependable, so to combat that, spirits were often used. The Whiskey Sour officially dates back to the 1860s, but sailors in the British Navy had been drinking something very similar long before that.
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