Frisco
Rye whiskey with Bénédictine and lemon. A 1940s San Francisco sour.
Shaken · Coupe · Medium · about 3 minutes · about 29% ABV
Ingredients
- 60 ml Rye whiskey
- 15 ml Bénédictine
- 15 ml Fresh lemon juice
- Lemon twist (garnish)
Method
- Chill the glass
- Pour 60 ml rye whiskey into the shaker
- Pour 15 ml Bénédictine into the shaker
- Add 15 ml fresh lemon juice
- Add ice
- Shake hard
- Strain
- Garnish
Tip
Shake hard and serve very cold.
About the Frisco
The sour family. Sours are one of the oldest mixed-drink families. Spirit, citrus and sugar go back to the punches British sailors and traders drank in the 1600s and 1700s, and Jerry Thomas printed sour recipes in the first American bartending book in 1862. Egg white came later, for a silky foam. Almost every classic with fresh citrus, from the Daiquiri to the Whiskey Sour, follows this pattern.
Frisco FAQ
What's in a Frisco?
60 ml rye whiskey, 15 ml bénédictine, 15 ml fresh lemon juice, garnished with lemon twist.
How strong is a Frisco?
About 29% ABV once mixed with ice, which is 2.6 Australian standard drinks per serve. That is close to a straight spirit, so sip it slowly.
Should I shake or stir a Frisco?
Shake it. citrus, juice and cream need shaking to mix properly and gain a light, lively texture.
What glass do you serve a Frisco in?
A coupe, about 180 ml. Chill the glass first and serve without ice. No coupe? Use a martini glass or small wine glass.
