Today’s Drink of the Week—Michter’s
Sour Mash whiskey—takes its name from an old-fashioned production method in
which a small amount of the previously fermented mash is used as a starter for
the new batch (a la sourdough bread). Established in 1753, Michter’s whiskey
kept Washington and his troops warm during the Revolutionary War, and though it
looked like it was headed for closure in the 1980s, the brand was revived in
the 1990s and relocated to Kentucky. Their new sour mash (released in December) is an
updated, rye-strong version of the label’s original and is smooth and
approachable with nutmeg spice followed by sweet tea and tobacco flavors and a
bright, citrusy finish. Sip it neat, mixed in whiskey cocktails like the
Algonquin or Red Hook, or in the honey-sweetened Springtime Sour below. $42, astorwines.com
Springtime Sour
2 oz. Michter’s Sour Mash
1 oz. fresh grapefruit
juice
1/2 oz. fresh lemon juice
3/4 oz. honey syrup (1:1)
1 fresh egg white (pasteurized
if you like)
Tools: shaker, strainer
Glass: cocktail or sour
Garnish: fresh grapefruit
twist
Combine all ingredients and
shake with ice. Strain into a chilled glass and garnish.
