Whisky Sour Day: Try these interesting variations of the classic cocktail

Grinza

Grinza

Ingredients
. 50 ml Bacardi Limon
. 60 ml celery juice
. 60 ml pineapple juice
. 90 ml egg white
. 30 ml lime juice
. 20 ml sugar syrup
. Ice cubes, as required

Method
Shake all the ingredients with ice cubes, pour in a Collins glass and serve. Garnish with celery and pineapple chunks.

Nilesh Patel, beverage head (West), Impresario Handmade Restaurants

Oriental sour

Ingredients
. 60 ml whisky
. Few pieces of galangal, bamboo shoots and kaffir lime leaves
. 30 ml egg white
. 25 ml lime juice
. 25 ml honey syrup
. 3 drops of Angostura bitters.

Method
Take a shaker and muddle the galangal, bamboo shoots and kaffir leaves. Add the remaining ingredients. Give a dry shake. Add some ice and shake. Fine-strain into a pre-chilled saucer glass. Garnish with a kaffir leaf.

Nikhil Mudchawde, mixologist, Yazu - Pan Asian Supper Club

Bombay sour

Ingredients
. 60 ml Bourbon whisky
. 30 ml stime juice (mix of star fruit and lime)
. 20 ml sugar syrup
. 20 ml egg whites
. Just enough red wine for it to float on top
. 3 dashes Angostura bitters

Method
Pour all the measured-out ingredients in a cocktail shaker and dry-shake, which is essentially done to give the cocktail an airy and foamy mouthfeel. Once you dry-shake your cocktail, you can shake it with ice. Pour the cocktail into an old-fashioned glass. Pour the red wine in a cocktail spoon and gently drop it over the surface of the drink, just enough for it to float on top of the drink. Garnish with a slice of star fruit.

Deepak Koranga, assistant bar manager, The Bombay Canteen

New York sour

Ingredients
20 ml lemon juice
20 ml simple syrup
50 ml Bourbon
5 ml egg white
15 ml float of red wine

Method
Shake all the ingredients except the wine, pour over ice and slowly float the red wine on top.

John Leese, group beverage manager, Bastian

The sour-hog

Ingredients
. 60 ml SchwartzHog
. 20 ml lemon juice
. 15 ml sugar syrup
. 30 ml egg whites

Method
Dry-shake all the ingredients. Shake again over ice and strain in a chilled cocktail glass. Garnish with an orange slice and cinnamon powder.

Dushyant Tanwar, mixologist, Monika Enterprises