Tart blackcurrant gives a juicy refreshing fullness to a whisky sour. Warming and richly flavoured. Simple sugar syrup is equal parts sugar and hot water - stir until sugar dissolves. 30 seconds. Keep in the fridge for a month. 50ml bourbon 30ml lemon juice 15ml...
The punchy notes of juniper are really bolstered by rich fruity blackcurrant in the sweet-sour combo. if you have fresh blackcurrants to hand, try muddling them in gin before mixing. Put a few berries in a glass, gin added. With the end of a wooden spoon gently squash...
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