Whiskey sours

Serves40
20 minutes

Ingredients

  • 220g of caster sugar
  • 15g of yellow pectin
  • 200ml of lemon juice
  • 20g of liquid glucose
  • 250ml of Jack Daniel's
  • 1 tbsp of Angostura bitters
  • 2.5g of salt
  • caster sugar, for rolling
  • peel of half a lemon

Method

1
Mix the sugar and pectin together in a medium-sized pan. Add the remaining ingredients into the mix, except 100ml of the Jack Daniel's, the caster sugar for finishing and the lemon peel. Place on a low heat until all the ingredients are well-combined and the powders have dissolved
  • 2.5g of salt
  • 220g of caster sugar
  • 15g of yellow pectin
  • 200ml of lemon juice
  • 20g of liquid glucose
  • 1 tbsp of Angostura bitters
  • 150ml of Jack Daniel's
2
Increase the heat and cook out the mixture, whisking every few minutes. When the mixture reaches 118°C, add the remaining 100ml of Jack Daniel's and immediately pour the mixture into a 10x19cm container. Reserve in the fridge to chill and set for at least 2 hours, preferably overnight
3
Once the mixture is set, cut it into 1 1/2cm cubes. Then, gently roll the cubes in the remaining caster sugar before serving. Garnish the plate with pieces of lemon peel, if desired
  • peel of half a lemon
  • caster sugar, for rolling