“Sours month” continues here where I try one of my all-time favourites, the whiskey sour, but using a new 100% rye whiskey from Canadian Club. This robust and rye-forward (read: spicy) Canadian Club Chairman’s Select is made from single grain rye. This is a departure from traditional whiskies, which typically have mash bills weighted toward wheat or corn. Chairman’s Select is distilled in Calgary at Alberta Distillers, aged in bourbon barrels and bottled in Walkerville, Ontario. It’s nice on its own but I prefer whiskey in a cocktail, such as the CC 100% Rye Whiskey Sour. It’s delightful, but suffers from the same problem as all sours: you will drink it too quickly and want another one right away.
Doesn’t the piano evoke and old-school bar? (It’s in my kitchen.)
Canadian Club 100% Rye Whiskey Sour
- 1-1/2 oz Canadian Club Chairman’s Select 100% Rye
- 1/4 egg white
- 1 oz fresh lemon juice
- 1 oz elderflower and ginger syrup (I used 1/2 oz St-Germain and 1/2 oz ginger syrup)
- 1 dash black walnut bitters
Method: Shake all ingredients vigorously without ice for 10 seconds. Add cracked (or cubed) ice and re-shake for another 10 seconds minimum. Serve straight up with no ice into a chilled cocktail glass (champagne or cocktail coupe) with fine strainer (e.g. tea strainer).
— Recipe courtesy Canadian Club
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