Here's some quarantine cocktail advice: Don’t overthink it
Go ahead and make a few. Photo: George Rinhart/Corbis via Getty Images Over the past 20 years, as I’ve reported from the land of shakers and jiggers and coupes, I’ve watched the cocktail return from the dustbin of culinary history, leaping from the pages of discontinued, pre-Prohibition bar manuals back into the mitts of millions of reengaged drinkers.
But, before you crack open those deep-dish cocktail books you bought years ago but never actually used, before you call the liquor store to order every obscure amaro and liqueur they have in stock, just so you can finally make that Corpse Reviver No. 27 ½ from 1934, let this booze journalist clue you in on a piece of hard-won wisdom: Don’t overthink it.
Sours may be both the most ubiquitous and most overlooked of cocktail genres. They encompass many of the most classic drinks, from the ancient Brandy Crusta to the modern Cosmopolitan. At a sour’s core are three things: a spirit, a sweetener, and a citrus juice, a.k.a. the thing that makes it a sour. Making most of them is literally as easy as one, two, three.
Say that bottle is gin. You can make gin sours. Not a lot of people think about making gin sours. They should; gin sours are delicious. Combine 2 ounces of gin, ¾ ounce of simple syrup, and ¾ ounce of lemon juice. Shake with ice and strain the blend into a cocktail glass
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