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What I love most about this whiskey sour recipe is how easy it is. This was the first cocktail I’ve learned to make and it has turned into my summer ’13 beverage of choice. A personal size shaker is recommended, along with a 1 oz shot glass, but feel free to improvise with the quantities to adjust it to your liking. If you don’t have a bottle of simple syrup, you can make it easily by heating up equal parts water and sugar until the sugar has dissolved. I would recommend making a little extra and keeping it in the refrigerator for those days when you just NEED a fancy cocktail. 

Enjoy it in the last few weeks of summer. Cheers! 






Recipe courtesy of Daniel Chmielewski, Kakudo Board Medium was used in the bar preparations and can be found here