Scott Augsburger’s take on the Whiskey Sour has a Southern feel, thanks to its use of pecan and peach flavors. Those ingredients might be more commonly associated with Georgia and the Carolinas, but they go perfectly with Tennessee whiskey.
- 2 oz Gentleman Jack whiskey
- 1 oz Lemon juice
- 3/4 oz *Pecan maple syrup
- 1/2 oz Mathilde Peche peach liqueur
- 1 oz Egg white
- Garnish: Cherry
- Garnish: Grated nutmeg
Add all the ingredients into a shaker with ice and shake.
Strain into a rocks glass with a large ice cube.
Garnish with grated nutmeg and a cherry.
*Pecan Maple syrup: In a skillet, toast 1⁄4 cup pecans over medium heat until fragrant (about 2 minutes) then set aside. In a small pot combine 4 oz grade A maple syrup and 4 oz water and bring to a boil. Add toasted pecans to the pot and simmer for about 5 minutes. Remove from heat and place in fridge overnight. Strain out the solids and store, refrigerated, for up to two weeks.