At a recent event at Toronto's Drake Hotel (please stop having corporates here. Can we just say it's done? They did have an "all ages dance party" there recently.) Renee and I remarked on how much we love my favourite summer tipple, the Bourbon Sour (they actually make really tasty ones there, to their credit, even if the Sky Yard smells like effluent.)

The first time I tried a really good Bourbon sour was at the Southern Accent Restaurant in Mirvish Village. It advertises itself as "Dare ya to find one better, even in the quarter." Well, I haven't thank you very much.

To describe the taste of a bourbon sour is to describe heaven itself. Strong, tart, sweet and bitter, all rolled into one, it's a delight for citrus fans. The flavour is incredibly well balanced, and I think that's why I am a fan.

Here is a recipe that yields a great one, when used with a mid-shelf bourbon (pictured) , and freshly squeezed lemon juice. Alternatively, you can mix it with sour mix, recipe also follows:

Bourbon Sour Recipe

in a cocktail shaker mix:
1/3 c ice cubes
2 oz bourbon
1 oz lemon juice
1/2 teaspoon superfine (fruit) sugar

shake well, garnish with lemon or lime wedge (fuck maraschinos)

Alternatively, make sour mix, substituting 1 ounce of it for the lemon and sugar in the previous recipe (makes a sweeter, more viscous mix):

Sour mix

mix in a saucepan:
1 c sugar
1 c water

Heat mixture on medium heat on stovetop. Dissolve sugar thoroughly. Cool mixture, and add 1 cup of freshly squeezed lemon juice (or combination of lemon and lime) Store in the fridge.

Munchitude: Bourbon Sours