I’ve been back in Amsterdam for under a week, pantry and fridge filled but genuinely pining for some produce from Australia again. I got carried away when I was back, spending all my dollary-doos on early season mangoes, vibrant citrus and punchy little berries. For a guy like me, produce like that makes you want to be in the kitchen and inspires the drinks I like to make. Made me want to put together the below handy guide to making a decent whisky sour. Remember, it's NOT about the price of the produce, it's about the quality. Buy whatever is local, seasonal and full of flavour and use that. 🥃 Whisky Sour 🍹 50ml Johnnie Walker Black Label 25ml Citrus Juice(s) 20ml Sweetener 10ml Emulsifier Herb? Spice? Bitters? Aromatic garnish? Wet shake, strain, dry shake, fine strain. 🍋 I used a citrus mix of mandarin, grapefruit and lemon juice. 🍯 I used a sweetener of Agave Nectar, mixed 2:1 with Earl Gray Tea 🥚 I use aquafaba from canned organic chickpeas as my emulsifier 💡: Technique is vital to any sour. 💦 Wet shake to dilute and chill (shake longer than you think you need to). 🧊 When you dry shake, shake until you can't hear the tiny ice shards any longer. 🪡 When you strain, pour through a tea strainer and keep your liquid as close to the surface area of the cocktail as possible to limit any 'fisheye' bubbles.