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Whiskey sours

Whiskey sours

Whiskey sours

PT20M

PT2H

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1
Place all the ingredients - minus the lemon peel - into a heavy-bottomed pan, reserving 50ml of the Bourbon and 15g of the caster sugar to use later. Slowly heat the liquid to 108°C, then remove from the heat and add the remaining 50ml of Bourbon
  • 1/2 tsp salt
  • 150g of caster sugar
  • 10g of pectin
  • 135ml of lemon juice
  • 50ml of liquid glucose
  • 17ml of angostura bitters
  • 100ml of bourbon whiskey
  • peel of half a lemon
2
Pour the liquid into a large tray so that the liquid is about 2cm high. Allow the liquid to cool, then place in the fridge for 2 hours to set firm
3
Once the mixture is set, cut it into 2cm cubes. Then, gently roll the cubes in the remaining caster sugar before serving, and garnish the plate with pieces of lemon peel
  • 15g of caster sugar
  • peel of half a lemon

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Whiskey sours

 
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