This post is all about drink categories. Why I don't call it cocktail categories? Simply because cocktails originally were one respective category. Having in mind, that the idea is, about creating new drinks [or new drink variations], I am focussing on the most adaptable recipes. Sours Sours are the work horse of all drinks. They are usually unfortunately not very high regarded - though if made properly, they can be a revelation in mixology - in the culinary world I would compare them with burgers/sliders. There are different subcategories - which need to be mentioned: Sours Classic Sour The archetypal classic sour is a Whiskey Sour I prefer the proportions 4+:2:1 [spirit:lemon juice:rich syrup] 1/2 egg white can be added for an amazing frothy sour Spirits should be at a slightly higher proof - ca. 45% abv and more Has to be shaken very long and strong Fine straining is optional Sours only conventional strained have a lot of ice chards in them - th...