The William Revisited

On my last post (over a year ago, whoops!) I gave a recipe for ‘The William’, an 1889 recipe for The Only William’s preferred whiskey sour.

At the time I was working on that drink I had to make a guess as to what Schmidt meant by pineapple syrup. I was recently reading Dave Arnold’s “Liquid Intelligence”, and decided to run The William through his formula for creating a balanced cocktail (in terms of ABC, sweetness, and acidity).

Based on the results of that math, it seemed what I needed for the pineapple syrup spot was 10 ml of something twice as sweet and twice as acidic as pineapple juice, or, ideally, 5 ml of something 4 times as sweet and acidic. So I think that when Schmidt referred to pineapple syrup, there’s a good chance he meant pineapple juice that has been reduced to a syrup, instead of pineapple juice with sugar added.

Trying the drink with this new syrup definitely improved it (it wasn’t a bad drink before, but it’s great now). So here’s my corrected recipe:

The William
60 ml whiskey (Bulleit Bourbon)
15 ml lemon juice
15 ml orange juice
5 ml pineapple syrup* (about 5 mL seems right)
Barspoon of superfine sugar
Shake well with ice; strain.

* Pineapple syrup – boil pineapple juice until it reduces to 1/4 it’s original volume.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s