A classic prohibition era cocktail, the Frisco Sour, is a slight modification of a traditional sour with the removal of the sugar and the inclusion of the Benedictine Brandy. The slightly medicinal and silken herbal qualities of the Benedictine somehow seems to brighten up an already bright cocktail. A refreshing new flavor profile emerges when the citrus and the herbs are playing together in the same pool. It’s really quite lovely.
Traditionally a Frisco Sour calls for American Whiskey, which is usually an American Blended Whiskey (like Seagram’s 7), and every time I’ve made it with ABW the on-the-palate flavor is pleasant, but the aftertaste has always been a little off having a cheap flavored vodka quality to it. It’s not horrific and it’s never stopped me from making a Frisco Sour, but having just received a bottle of Kansas I thought I’d substitute that in. Being a Spirit whiskey it’s a very close relative to ABW, but it’s much sweeter than every ABW I’ve had, and I thought it would make a good substitute. I was wrong. It makes a great substitute.
In my review of Kansas Clear Distilled Whiskey I mentioned that I couldn’t see myself drinking it straight or on the rocks and that I thought it would be better as a high quality mixing whiskey. I’m happy to report that I was correct. The lighter sweeter flavor paired with the citrus and herbal Benedictine make a great coupling and in my opinion really elevated this cocktail.
If you make this cocktail I’d love to hear your thoughts and your own modifications in the comments below.
Frisco Sour Cocktail Recipe (with Kansas Clear Distilled)
2 oz blended American whiskey
1/2 oz benedictine brandy
Juice 1/4 lemon
juice 1/2 lime
Shake with ice & strain
garnish with lemon & lime