Anejo Sour

[MrAgave]

As reported by Dos Lunas press, the Anthony Dias Blue Cocktail of the Week:

Añejo Sour :
2 ounces Dos Lunas Añejo Tequila
1 ounce lemon juice
1 teaspoon sugar
-Stir ingredients over ice and garnish with an lemon wedge.

[bn087]

Sounds like a lemony margarita

I've heard good things about Whisky Sours...although I've never really had one. Let me know if the Anejo Sour is any good!

[blagave]

Sounds like the Pesco Sour from Peru, but without the white of an agg. I am not much of a mix drinker, but maybe someone should try a Pesco (Tequila) Sour, but instead use Tequila and see how it tastes.

Pesco sour is made up of Pisco, sugar, lemon, white part of an egg and shaken.

[gsars1]

Mmmm, I'm gonna try that this weekend . I've never had a whiskey sour either, but this one sounds so much better.

[PRJack]

Originally Posted by blagave

Sounds like the Pesco Sour from Peru, but without the white of an egg. I am not much of a mix drinker, but maybe someone should try a Pesco (Tequila) Sour, but instead use Tequila and see how it tastes.

Pesco sour is made up of Pisco, sugar, lemon, white part of an egg and shaken.

I was thinking that all that this drink was missing was a bit of egg white to make it 'frothy'.

[bn087]

I am a bit saddened by one of my latest purchases of Tonala Suprema Reserva 4 Year Anejo...it tastes just like bourbon and really lacking in some characteristics I look for in an anejo. BUT, it is decent for the small price I payed...I think I was just expecting more.

So I've come to the conclusion that it may be better in a drink like this one mentioned, an anejo sour....

I have a bottle of Master of Mixes Sweet and Sour, it calls for Brandy, Whisky, or Vodka...would an anejo be a good substitute since I didnt want to go out and buy/squeeze fresh lemons?

Also, I have to brag a minute about the food I'm grilling tonight. I found my local Meat Market had an overload of Kobe Beef Ribeye steaks. Original price 31.99 a pound and I bought them on sale for 12.99/lb....I have never had Kobe, so this should really be stepping it up from the Choice or Select steaks I usually purchase. I just hope I dont over cook them like I always do (damn gas grills work too well sometimes).

[MaloMateo]

In California try checking out Bar Keeper, it is down the block from Malo and has about 12 different kinds of bitters. Most of them are artisanal. My favorite so far is the Whiskey Barrel aged and we use the Grapefruit bitters in our Paloma at brunch. About a two months ago they did an event with Partida and Del Maguey so if you live in the area it would be a good idea to be on their mailing list.

http://www.barkeepersilverlake.com/default.asp

[bn087]

Sweet and sour mix did make the Tonala Anejo go down like a whisky sour....it was great for that particular tequila, I wouldnt waste anything else in it though....and will use a natural sweet and sour next time if I do try.