Lance Tabilin shares his love story and how it relates to this twist on the whisky sour cocktail called “On a Sour Note”. Find out here!
I’m Lance Ezequiel A. Tabilin from the Philippines! I’m currently working as a bartender for After Hours Bar. This is my entry for “If My First Love Were a Cocktail”
This is my take on the classic Whiskey Sour! The cocktail is called On a Sour Note, It was fun at the start, but it didn’t end well. 🤣
This cocktail was inspired by my first love. Cooking. I originally wanted to be a chef, but because of a lot of different reasons – I got burned out too early. Now, I’m training myself to be an excellent bartender. I’ve learned to turn my sour life experiences into something positive. Something to fuel my burning desire to excel in everything I’m going to do.
I always keep one saying in mind: “You’ll never lose in life. It’s either you win or you learn.”
On A Sour Note
45 ml scotch
22.5 ml fresh lemon juice
20 ml fresh pineapple juice
15 ml roasted apple & cardamom shrub
2 dashes angostura bitters
Glass: Coupe glass
Garnish: Apple sugar glass*
*I basically torched sugar over an apple, can be dropped into the cocktail for additional sweetness
Here’s the recipe as well for the roasted apple & cardamom shrub:
1 whole ripe apple, shredded
80ml apple cider vinegar
60g white sugar
5g ground cardamom seeds
- Cut apple into quarters, removing seeds and ends. Roast over stove or grill until brown but not too soft. Cool then grate.
- Combine all the ingredients in a nonreactive container (preferrably glass).
- Let sit for 2 days at room temp. Then strain and refrigerate. Will last up to 6 months.
- Enjoy in cocktails, with soda, or over ice!
Don’t drink and drive. Enjoy responsibly.