The wonderful Matthew Jones of Browns in Cardiff popped into work to say hello last night. Returning that day from a holiday in France, he arrived with a bottle of absinthe, crème de peche, calavdos, and a rather bohemian looking bottle of armagnac based passion fruit flavoured liqueur. Happy days.
The First cocktail we mixed up was The Delicious Sour, although we used a slight variation on the original ingredients but hey, we just got 4 new bottles of booze and we planned on making the most of them. The Delicious Sour is a recipe which dates from 1892 and is found in The Flowing Bowl by William Schmidt, a highly celebrated bartender from New york, producing his finest work at the turn of the 20th century. Schmidt’s book produces some exquisite cocktails and some rather…well, peculiar ones, this one however, as the name suggests, was delicious.
The Delicious Sour
shake all but the soda in a shaker with no ice to start emulsification. Shake with ice and strain into goblet or large cocktail glass, top with soda. Garnish with an apple wheel.
For our sour we used Simon Difford’s variation; we subsituted the applejack with calvados, the peach brandy with crème de peche and cut the amount down by half, finally exchanging the lime for lemon. A number of differences, but I’d definitely take another one, no matter which way it came.
Matt enjoying The Delicious Sour