Sorghum Sour
Sorghum , if you're not familiar with it from my last post , is produced from sweet sorghum grass, and is pressed from the cane and cooked down to concentrate the sugars. It tastes like a blend between honey and molasses. Over the last few years it has become one of my favorite sweeteners, but it's rich complexity can make it difficult to work with. For this sour recipe, I desperately wanted to use Tennessee whiskey, but after my first attempt it became blatantly clear that pairing sour mash whiskey with a bitter and sour sweetener was not a good decision. So, back to the drawing board I went, and I opted for brandy. It worked beautifully, but I also tried it later with an aged rum, and I loved that version too. So, for this baby, it's dealer's choice. You do you, boo boo. SORGHUM SOUR 2 oz brandy or barrel aged rum ( try E&J VSOP Brandy or Flor de Cana Grand Reserve 7 Yr ) 1/2 oz lemon juice, fresh squeezed 1/2 oz orange ...
