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:
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.