Black Lemon Sour
I am determined to master bitters in my cocktails. And if you’ve read other posts of mine, you know by determined, I really mean bull-headed. Using bitters requires a gentle touch. A delicate hand if you will. I’ve known forever that I have a heavy hand –when I bake, when I cook and when I pour. 😉 So, it is with a lot of trial and plenty of error that I have concluded that using bitters in cocktails is a skill. I am determined to master. Well, if not master, at least get better. Which leads me to my latest creation – the Black Lemon Sour. This one took a lot of practice – to not only taste good but to replicate it.
What started me on this path? Scrappy’s Black Lemon Bitters. I’ve had it on my bar for some time and have never used it. I fall in and out of love with using bitters at home. Right now, it’s my jam. Tomorrow? Who knows? I have a dysfunctional relationship with the category.
Thinking of an Old Fashioned as my base, because really it is my favorite. I started with a good pour (2 oz) of bourbon. I ONE drop of Black Lemon Bitters, a half ounce of Cointreau (maybe a little less), a splash of simple syrup and a bar spoon of cherry juice. This stopped being a true sour with these last two ingredients. Oh well.
Now that you know where I ended, let me tell you how I got there. I started with a typical Old Fashioned and substituted the bitters. I typically use two dashes of Angostura so I went with two drops of Black Lemon. It overpowered my drink. Next, I tried it with one drop and that was better, but it wasn’t good. I wanted to amp up the citrus but not add more bitters. I shudder thinking about the taste of two drops. I reached for the Cointreau, I had it at home and added a splash. That was good but… I can’t quite tell you what is missing. I tried my faithful trick when I mess up my Old Fashioned (gasp) I add cherry juice. It added a sweetness to the drink without becoming cloying and balanced it out.
Clearly, I started tasting before I took the picture.
Will I make this again, maybe. Will I use Black Lemon Bitters again, definitely. I want to find something spectacular for these. I’m going back into the lab (my kitchen) to work.
Stay tuned.
Cheers,
~Kimbelry Elise
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