![]() ![]() The beauty behind butterscotch (and caramel, for that matter) is also what can make it a bit intimidating or confusing to the home cook. Unlike caramel, whose subtle flavor pairs more easily with a wide array of ingredients. That flavor comes from the molasses in brown sugar, and makes butterscotch far richer and more complex on its own. Both confections are made by cooking sugar down and adding cream, but butterscotch has a characteristic spiced flavor that caramel doesn't. Caramel is made from granulated (white) sugar, while butterscotch is made from brown sugar. While there are a number of factors that can be discussed here, from flavor additions to texture, the core difference is in the sugar. There's often a bit of confusion as to the difference between butterscotch and its more popular cousin, caramel. Unfortunately, the latter - somehow always loudly and lengthily unwrapped during a reverently hushed church service - is too often how we think of this beautiful fall flavor. Or, linty gold-wrapped candies stuck to old coins in the bottom of our grandmothers' handbags. Either warm and spiced comforting fall treats, enjoyed by the fire after an afternoon of jumping in crisp leaves. Garnish with an orange twist.ĭepending on a few factors - mainly your age - butterscotch is one of those flavors that's automatically associated with one of two things. Method: Add all ingredients to a cocktail shaker with ice and shake vigorously for ten seconds. ( By San Francisco Mixologist Matt Grippo) ![]() Method: Shake and strain ingredients into an ice-filled rocks glass. Garnish with lemon wheel and rosemary sprig. Rosemary Honey Syrup (1:1 honey and water with rosemary) Check out George Dickel’s version of the original, then a few other takes on this iconic drink. Now that you’re read up and prepared for the day, it’s time to dive in. ![]() Through these three origins, we come to, more or less, what we have today–a cocktail that mixes a spirit, a sour, and a sweet. A former ship steward, Elliot Staub, “invented” a drink - the whiskey sour - in a bar in Iquique (then part of Peru). The final reference to the drink comes two years later, in 1872. The next reference comes from, of all places, an 1870 edition of the Waukesha Plainsdealer, a Wisconsin newspaper. (This recipe differs from the modern-day version in the style of glass and the type of ice used, but the prototype was there.) The first written record comes in the seminal 1862 book The Bartender’s Guide: How To Mix Drinks by Jerry Thomas. When it comes to the official record, there are three main points of reference for the Whiskey Sour. (Grog, the rum-based favorite of pirates across the seven seas, is made from the same components, substituting whiskey for the sugar cane-based spirit.) At this point, the drink is probably starting to sound familiar. Finally, sugar and water were added for taste. Scurvy, too, was another danger on these journeys, so lemons and limes were consumed to help prevent the disease (incidentally, this is also one of the reasons why British folk are called ‘Limeys’). On long sea journeys, water was not always dependable, so to combat that, spirits were often used. The Whiskey Sour officially dates back to the 1860s, but sailors in the British Navy had been drinking something very similar long before that. ![]()
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