the rainy kitchen

cooking through the rain in southeast alaska

Category: cocktails

meyer lemon whiskey sour

It’s Friday, friends, another week down. Seems like a great time to enjoy a whiskey sour with some pals!  I am a traditionalist when it comes to whiskey sours, which means, I like them with egg whites. It’s rare to find whiskey sours with egg whites in bars these days, I imagine it’s just a pain for the bartenders.  With all the fresh eggs we have from our chickens I thought it was time to try making them at home. I decided to use Meyer lemons because they are so extra delicious and we happened to have some on hand. Here is how I did it, and if I do say so myself, they were pretty darn good!

Meyer Lemon Whiskey Sour

*Makes 2 drinks

4 oz bourbon (I use Makers, it has just the right amount of sweet)
2 oz fresh squeezed Meyer lemon juice
2 oz simple syrup (to make simple syrup dissolve one part sugar to one part water in a sauce pan over medium heat, let cool)
white of one small egg

Fill a cocktail shaker about 3/4 full with ice. Add the bourbon, lemon juice, simple syrup and egg white. Shake vigorously for about a minute. Mixing it well will meld the flavors as well as make the egg nice and foamy, adding a creamy texture to the drinks. Strain into a chilled glass and serve immediately. SO good!

Traditionally whiskey sours are garnished with a maraschino cherry, so if you’re inclined…  Also if using raw egg whites freaks you out, then don’t. If you choose not to use the egg, cut back a bit on the simple syrup, as the egg does make sure it’s not too sweet. The drinks will still be yummy without them, just not creamy.

* If you prefer a more sour whiskey sour, use 3 oz of lemon in the above recipe instead of 2. Either way, enjoy! *


a classic cocktail

Well, it’s Friday. It’s been a long week and we’ve made it! A classic cocktail we love to have on occasion in our house is the Sidecar. On a recent trip to New Orleans we learned a bit about the history of this delicious cocktail when I ordered one in a fabulous bar called French 75. If you go to New Orleans, you must go to this bar. The lead bartender, who created their bar menu, is truly a master at his trade and also has a dry and kind way about him that is hard not to enjoy. At any rate, after I had a perfect Sidecar, I asked him what I should try next that I might not have had before. He suggested a Brandy Crusta, and then handed me an old cocktail book with some history of the drink in it. The Crusta was made with brandy, Cointreau and lemon, and served in a glass with a rim crusted with sugar. The Sidecar was a take off of the Crusta, only the brandy became Cognac. YUM! A variation on this traditional Sidecar is the Bourbon Sidecar, which is how we mainly make it in our house. If you haven’t tried this, do. It’s the perfect cocktail for a Friday cocktail hour.

Bourbon Sidecar

2 oz bourbon
1 oz cointreau
1 oz fresh lemon juice
chilled martini class
ice for cocktail shaker

Chill martini glass in freezer. While the glass chills, pour bourbon, cointreau and fresh lemon juice over ice in a cocktail shaker (use lots of ice). Shake vigorously for a minute or so (I think one of the keys to a good cocktail is shaking it for a decent amount of time, count to 100 if you want). Remove glass from freezer, rub rim with lemon and dip wet rim on a plate of sugar. Strain cocktail into glass, serve immediately.


Bret and I are heading south to find some sun. First to Olympia, WA and then a road trip with the tent and the pups to wherever the sun is shining. My sweetie is turning 40 on the 4th of July! I will do my best to post from the trip. I am looking forward to farmers markets filled with seasonal fruits and vegetables. I can’t wait.

So, I realize it’s Monday, but here is a yummy cocktail to celebrate vacations, birthdays, or just the weekend! One of my favorite combinations is rhubarb and ginger. My friend Sarah makes some delicious rhubarb simple syrup, which she graciously gave me her recipe for so I could share it with all of you. I like to make ginger infused vodka, and I recently discovered, that a combo of the two, with a couple other ingredients, makes for a pretty yummy cocktail!

Rhubarb Ginger Refresher

2 parts rhubarb simple syrup
2 parts ginger infused vodka
1 part fresh squeezed lemon juice
splash of real ginger ale

Pour simple syrup, vodka and lemon into an ice filled shaker. Shake for a minute or so. Pour over ice. Add ginger ale. OR pour into chilled martini glasses and then add the ginger ale (in this case, no ice).

Sarah’s Rhubarb Simple Syrup

Chop rhubarb stalks into 1 inch pieces until you have about 2 cups. Put in a pan with about 2 cups of water. Add about 1 cup of sugar (more or less depending on the sweetness you want). Bring to a boil in a heavy pot, reduce heat and let simmer for about 20 minutes. Use a fine gauge metal strainer or cheese cloth to squeeze out as much juice as possible. You can use what’s left over ice cream or in any delicious rhubarb thing you may be baking. The syrup can be refrigerated for quite some time, frozen, or, if you’re really ambitious, canned.

Ginger Infused Vodka

Peel lots of ginger. Fill a one quart mason jar to about half full with the peeled ginger. Fill the jar with a good vodka of your choice. Let sit for a couple of weeks, or until the flavor is just how you want it. Use a cheese cloth to strain.

Cheers to sunny vacations!