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Gapers Block published from April 22, 2003 to Jan. 1, 2016. The site will remain up in archive form. Please visit Third Coast Review, a new site by several GB alumni.
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Thursday, December 1

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Drink Fri Mar 27 2009

Happy Hour: Whisky Sour

Since Chicago is all things whisky for the next several days, I thought this week's cocktail should be based on it.

A whisky sour is a refreshing sweet and sour drink. Sure, it looks like lemonade, but it packs a punch. It's also not very complicated to make, despite the fact that you sometimes see whisky sour mis in the store. You really don't need to have that. The basic recipe just calls for having a lemon on hand (or if you don't have a fresh lemon, bottled lemon juice will do. Trader Vic wouldn't think it's optimal, but it'll do).

2 oz. whisky
juice of 1/2 lemon (about 1/2 oz. or 1 tablespoon)
1/2 tsp. sugar (or powdered sugar)
club soda or seltzer
cherry and orange section for garnish

Add whisky, lemon juice, and sugar to a shaker, fill with ice, and shake. Strain into a chilled sour glass (if you have one--a rocks glass is just fine though). Add a bit of soda/seltzer. Garnish.

Note: Obviously, the size of the lemon will dictate how much juice you get out of it, so if you're using bottled juice, you may need to play with the proportions a bit.

You can also substitute brandy for whisky, which will give you a brandy sour.

Happy drinking!

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Feature Thu Dec 31 2015

The State of Food Writing

By Brandy Gonsoulin

In 2009, food blogging, social media and Yelp were gaining popularity, and America's revered gastronomic magazine Gourmet shuttered after 68 years in business. Former Cook's Illustrated editor-in-chief Chris Kimball followed with an editorial, stating that "The shuttering of Gourmet reminds...
Read this feature »

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