whiskey sour {cocktail}

You know when there are things you love, and then for some reason you just forget about them, for years and years? That happened to me the other day with Weetabix, that weird English cereal. I used to eat it every day, for two years, when I lived in Florence. But then, it just fell off the map until I ‘rediscovered’ it the other day at Castroni.

Another thing I love, but forgot about? Whiskey sours. I had a dinner party last saturday (more to come on that) and since I’ve become known for my cocktails I was all prepared. Everything set up, I offered my guests a wide choice: negroni, negroni sbagliato, gin and tonic, vodka martini, manhattan, old fashioned? After reeling off this list one guest (yes, that would be you Mona) says “I’ll have a whiskey sour.”

I had completely forgotten about those! For no good reason at all. And right when she said the words ‘whiskey sour’ I was really sorry I had already made myself a Manhattan. I ran right up to the terrace and picked a lemon, and made – what I must say – was a really delicious cocktail for Mona (I had to taste it, right?)

So, of course, Domenico and I have been having whiskey sours every night since. With lemons from the terrace, and cherries I put up in grappa in May. I know most whiskey sours call for whiskey, but I prefer bourbon.

Any other cocktails out there I’ve forgotten about?

Elizabeth’s Whiskey Sour
2 oz Maker’s Mark Bourbon
1 oz fresh juice from lemon you’ve grown on your terrace
1/2 sugar syrup*
2 cherries you’ve grown and then marinated in grappa for a few months

Place bourbon, lemon juice and sugar syrup in cocktail shaker with ice. Shake until chilled. Strain into rocks glass, and fill with ice. Garnish with cherries.

Perfect with little black gaeta olives.

*Put 1/2 cup of water in a pan with 1/2 cup of sugar. Heat until dissolved. Pour in pretty, empty grappa bottle that you’ve been saving for just this occasion. Store in fridge.