Frisco Sour
Rye, Bénédictine, lemon and lime, shaken. The Frisco — rye and Bénédictine — made into a sour, and one of the great whiskey sours with a liqueur in it.
Built to the standard modern spec; not yet tested in our kitchen. How we test.
The recipe.
Scaling adjusts quantities only. Prepare shaken drinks in individual portions.
Let’s make a good drink.
Chill a coupe or sour glass.
Add the rye, Bénédictine, lemon juice and lime juice to a shaker.
Fill with ice and shake hard for 10 to 12 seconds.
Double strain into the chilled glass and garnish with a citrus wheel.
A thoughtful finish
- No sugar; the Bénédictine is the sweetener. If it tastes tart, add a quarter-ounce more Bénédictine rather than syrup.
- The two juices together are the recipe; lemon alone is fine, lime alone is sharper.
- A high-proof rye keeps the drink from being thin against the liqueur.
Common mistakes
- Adding syrup on top of the Bénédictine.
- Bourbon, which makes it sweeter and softer; the rye's spice is what balances the honey.
- Skipping the lime.
A few good questions.
What is the difference between a Frisco and a Frisco Sour?
Citrus. The Frisco is rye and Bénédictine, stirred; the Frisco Sour adds lemon and lime and is shaken.
Is it from San Francisco?
The name suggests it; no record confirms it.
What does Bénédictine do here?
It is the sweetener — honey, saffron and herbs in place of sugar — and it gives the sour its character.
Can I make it with bourbon?
Yes, for a rounder, sweeter drink. Rye is the recipe.
Variations
- Whiskey Sour — Rye, lemon and sugar.
- Bobby Burns — Scotch, sweet vermouth and Bénédictine.
- Brainstorm — Irish whiskey, dry vermouth and Bénédictine.
- Honeymoon — Apple brandy, Bénédictine, orange and lemon.
Where it comes from
c. 1930s–1940s · United States
Contested. More than one origin is claimed for this drink. We show the competing accounts rather than pick one.
The Frisco — rye whiskey and Bénédictine, stirred — appears in bar books of the 1930s as a San Francisco drink, and the Frisco Sour adds lemon and lime to it; Trader Vic printed the sour in 1947 and David Embury in 1948, with different proportions. Nobody is credited with either, and whether the name has anything to do with San Francisco is unknown. It is a whiskey sour with the sugar replaced by Bénédictine’s honey and herbs, and the two citrus juices give it a brightness that the plain Frisco lacks. It was revived with the rest of the Bénédictine drinks in the 2000s.
Sources
- Victor Bergeron, Trader Vic's Bartender's Guide, 1947 (book)
- David Embury, The Fine Art of Mixing Drinks, 1948 (book)
- Ted Haigh, Vintage Spirits and Forgotten Cocktails, 2009 (book)
Strength. About 2 US standard drinks at an estimated 25.6% ABV, estimated from the ingredients and technique, not measured. What that means.
A little character in every sip.
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