The World’s End is another of my own creations. This Whiskey Sour variant introduces a range of autumnal fruit flavours to the original. Blackberry. Cherry. Apricot. This makes for a highly complex Sour, richly fruity and with many layers of complexity.
Now I may be biased as it is my creation. But to me the World’s End is the best Whiskey Sour variant I have ever tried. It builds on the original, using it as a proper framework. But then it adds layers of interesting flavours to make it really come into its own. This is a tough balance to achieve, yet the World’s End succeeds.
The range of autumnal fruit flavours make for almost a winter warmer cocktail. This is not a drink for the heat of the summer. But instead a cocktail for a cosy bar on a cold night. I put it on the menu for a suitably snug bar I used to work in. There it proved popular for the colder half of the year. But it was never a standout great. Its niche is too small to enjoy mass appeal.
The Whiskey Sour is such an iconic classic that it is tough to make a good variant of it. It’s easy to be so close to the original it barely counts as a variant. Or so far away it bears no relation. Or to simply try too hard and fail to make anything of interest. The World’s End walks this fine line well.
It is based on the Whiskey Sour, and maintains its use of Bourbon, lemon juice, bitters and egg white. However, the use of so many sweet liqueurs completely negates the need for sugar syrup. They take its place as sweetening agents to achieve the correct Balance of Sour.
Those liqueurs are: Apricot Brandy; Cherry Brandy; and Crème de Mure (Blackberry). So as not to overwhelm the drink with sweetness we only want a small quantity of each. We therefore need to drop the Whiskey content to prevent it being too alcoholic.
Finally, in addition to the regular dash of Angostura Bitters, I add a couple dashes of Peychaud’s Bitters as well. The earthy tasting aspects of Peychaud’s works wonders bringing out the autumnal fruit flavours. Helping them to unfold and blossom.
Recipe and Method
The World’s End is a Sour – remind yourself what that entails if needed.
The World’s End needs to be shaken. Twice.
So, into your Boston glass we need: one shot Bourbon; 10ml Apricot Brandy; 10ml Cherry Brandy; 10ml Crème de Mure; the juice of one lemon; a dash of Angostura Bitters; two dashes of Peychaud’s Bitters; and one egg white.
Dry shake first to emulsify the egg white. Then add ice and wet shake. Strain out into a short glass and serve over ice.
The garnish is quite variable. Some nice, fresh blackberries are ideal. But failing that a nice chunky twist of orange zest is also suitable.
A Cocktail for Bars
The World’s End has a lot of ingredients which you’re not likely to have at home. It also needs to be shaken. Twice. Which means that you can’t make more than two at a time. For these reasons it is a cocktail better suited to a bar environment than to home production.
Having said that, if you’re building up a home bar into something interesting, it does use some of the first liqueurs you might stock. And if you’re going to own more than one bitters, Peychaud’s would be your first choice after Angostura. So it would be suitable for home production for the more adventurous of my readers. Just not for larger parties since you really can’t make this by the jug.
The World’s End was named for the day I created it. December 21st 2012. That was the day when the world was supposed to end. At least, according to certain interpretations of Maya calendars.