Sour Hour: classic never dies

As always with cocktails, it is essential to have raw materials of the highest quality, especially since there are few ingredients, so any variation in taste can make a difference.

Well-ripened lemons are to be preferred, so that the lemon is not overly acidic: follow the seasonality by playing with different varieties, which will also bring nice aromatic nuances.

As far as sugar is concerned, cane sugar is preferable, although we have excellent syrups of the highest quality available. Cane sugar, compared to common beet sugar, has some strong points: aromaticity, with the typical taste of sugar cane and vegetable notes from the pressing of the fresh juice. It also offers a better consistency, which translates into a more velvety 'texture' on the palate, as well as having a better hold once poured into the glass: the beauty of the Sour is precisely the opaque and well-emulsified appearance when you look at it in the glass. If you really want, you can also use beet sugar: the sweet perception will be similar, but you will have less aromatic pleasantness on the palate.

Once opened, the cane sugar should be kept in the refrigerator to ensure that it is perfectly preserved over time and retains its organoleptic characteristics perfectly.

Clearly, the Sour base is capable of accommodating any type of distillate, from the almost neutral vodka to highly complex spirits such as Jamaican rums or Rye Whiskey, without ever forgetting Pisco, which in its Sour version gave rise to the Peruvian national drink, Pisco Sour.