These little whiskey sour petit fours from Daniel Clifford are ideal for serving at a dinner party. These are made from American Bourbon and lemon juice, making a great sweet-tart treat. Use a good quality bourbon for this whisky sours recipe.
A broad range of experience in some of the top kitchens in the UK and France along with hefty doses of innovation, dedication and originality have led Daniel Clifford’s style to be widely praised.
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
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
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