Serious Eats: Recipes
This recipe comes from Jeffrey Morgenthaler of Portland's Clyde Common. Sweet crème de cassis mixes with oaky bourbon to produce a delicious take on the classic whiskey sour.
Note: If you like your drinks on the dry, tart side, consider starting with 1/4 ounce simple syrup and adding more to taste. To make simple syrup, combine 1 cup water with 1 cup sugar in a small saucepan and heat over medium heat, stirring constantly, until sugar is dissolved. Cool before using. Simple syrup will keep in a sealed container in the refrigerator for up to 5 days.
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