Cocktail of the week: Pistachio Sour, STK

Date:14-01-2014 08:58:41 read:1

Cocktail of the week: Pistachio Sour, STK

This week's cocktail is a nutty reimagining of the classic whisky sour

Pistachio sour: an old classic revitalised 

The poor old whisky sour is one of our most historic, but overlooked, cocktails. A simple mix of whisky, lemon juice, sugar and egg white, it makes an appearance in the very first cocktail book, Jerry Thomas's The Bon Vivant's Companion or How to Mix Drinks (1862) and is described by cocktail expert David Wondrich as “the fried-egg sandwich of American mixology”. But in a world where the restaurant Hawksmoor has a "nuclear banana daquiri" on its menu, so plain a drink is not likely to attract many disciples.

A gradual revival of interest in classic cocktails however means that you'll probably spy the drink on a few cocktail menus these days – especially in the form of jazzed-up, flavoured variations. At STK restaurant in London, bar manager Sam Cortez has created a pistachio sour which gives a pleasant nutty edge to the classic drink. The mix of sour, sweet and nuttiness creates, he says, “an explosion of flavors on your taste buds, but it's still a well-balanced cocktail".

The whisky he uses is rye, though you could replace it with the more easily-available bourbon, and you can omit the egg white if you’re squeamish about salmonella. The egg does serve to soften the sourness slightly however, and gives the drink a silky, frothy quality it will otherwise lack.

Pistachio sour recipe

50ml rye whiskey (STK uses Pikesville)

25ml fresh lemon juice

15ml Monin pistachio syrup

10ml gomme syrup

10ml egg white

Pour all ingredients into a Boston shaker.

Shake hard.

Add cubed ice and shake again.

Strain into a rocks glass and garnish - a dusting of ground pistachios looks good.

READ: Cocktail of the week: The Great Eastern Punch

READ: DIY cocktails: how to make your own drinks at home

    Ever For Health Copy Rights 2013