Tuesday, March 13, 2012

frisco sour

2 oz Old Overholt Rye
1/2 oz Bénédictine
1/2 oz Lemon Juice

Shake with ice and strain into a cocktail glass. Garnish with a lemon twist.

Two Sundays ago, Andrea and I ventured over to Green Street for drinks. For a start, I asked bartender Philip MacLeod for the Frisco (Sour), one of my old favorites from the early Eastern Standard menu. The original Frisco was a whiskey drink sweetened and spiced with Bénédictine akin to a Rusty Nail, and later lemon juice was added to balance the drink out. It also seemed appropriate to return to this drink at Green Street, for it was there that I was introduced to the Junior -- a Frisco Sour with the lemon juice swapped out for lime juice and Angostura Bitters.
The Frisco Sour proffered a rye and lemon oil aroma with a hint of herbalness. The tart lemon and malt sip gave way to a rye then herbal swallow; moreover, a cleansing lemon flavor lingered on the aftertaste. Looking back, the Frisco Sour recipe has also worked well with Armagnac (and a dash of Cointreau) and rum in place of the whiskey.

2 comments:

Jordan Devereaux said...

I'll have to try a few of those variations. They appear to be close relatives of the Honeymoon Cocktail, which is a fantastic drink.

frederic said...

True, with split citrus. I had a Honeymoon when one of the bars in town was working their way through Ted Haigh's book, two drinks each week.