Sours are aptly named drinks. Their flavour comes from either lemon or lime juice, which is balanced with sugar.
Sours can be based on practically any spirit but the bourbon based Whiskey Sour is by far the most popular. Many (including us) believe this drink is only properly made when smoothed with a little egg white.
Sours are served either straight-up in a sour glass (rather like a small flute) or on the rocks in an old-fashioned glass. They are traditionally garnished with a cherry and an orange slice, or sometimes a lemon slice.
Amaretto Sour (Difford's)
#19 in Top 100
Sweet n sour - frothy with an almond buzz. Three dashes (12 drops) of Angostura bitters help balance the drink and add an extra burst of flavour
Bacardi Cocktail (IBA)
This classic salmon-pinky drink perfectly combines and balances the light rum with the rich sourness of lime juice and the sweetness of pomegranate syrup.
Dry Martini (IBA)
Readers of Embury will know he had a bone dry palate and Martinis made to his specification are just that, and with the correct dilution, fabulous.
#16 in Top 100
The Manhattan is complex, challenging and moreish. Best of all, it's available in a style to suit every palate.
#9 in Top 100
Bitter and dry, but very tasty. This no namby-pamby drink is traditionally assembled and mixed directly in the glass. There is something about a Negroni that does not suit fussing about with mixing glasses and strainers. To garnish with a lemon slice is a heinous crime but I am quite partial to a fat orange wedge.
Old Fashioned (IBA)
#4 in Top 100
As with the Martini, the glass this cocktail is served in has taken the name of the drink. Its origin stems from the adaptation and renaming of a similar drink known as the Whisky Cocktail which was shaken and served up. Who did the adapting and renaming is unknown.
#66 in Top 100
The sidecar is a cocktail traditionally made with cognac, orange liqueur (Cointreau, Grand Marnier, Dry Curaçao, or some other triple sec), plus lemon juice. In its ingredients, the drink is perhaps most closely related to the older brandy crusta, which differs both in presentation and in proportions of its components.
Classically the Stinger is shaken and served straight-up in a chilled coupe. However, we think it makes for a more refreshing peppermint and cognac digestif when served over crushed ice.
Equal parts old tom gin and vermouth flavoured with the merest hint of maraschino, absinthe and orange bitters.
Ramos Gin Fizz (IBA)
#54 in Top 100
One of the great classic cocktails. The perfect balance of sweet and sour is enhanced by the incredibly smooth, almost fluffy mouthfeel.
Black Russian (IBA)
#31 in Top 100
This popular cocktail is often served topped with cola, when it becomes a Colorado Bulldog.
Champagne Cocktail (IBA)
#67 in Top 100
Perhaps somewhat over-hyped, but this classic cocktail remains as popular as ever. Starts bone dry and becomes slightly sweeter as you reach the dissolving cube at the bottom, depending on how briskly you drink of course.