Williams Sour

With his Williams Sour, Mario Kappes shows why eau de vie should be used more in the bar world. A delicious result that you don’t want to miss.

80 ml Scheibel Premium Williams
30 ml lemon juice
20 ml sugar syrup (2:1)

Preparation: Shaken.

Alternatively and currently preferred by us:

80 ml Scheibel Premium Williams
30 ml lemon juice
20 ml sugar syrup (2:1)

This drink was created by Mario Kappes during his time at Le Lion in Hamburg. It has been served there for many years. ^[1] Many other bartenders may also have come up with the idea of mixing a sour with Williams eau de vie, but for us this drink is associated with Mario Kappes. It is “only” a simple sour, but here Mario’s flair for combining flavours wonderfully shows. Pear eau de vie is excellent for a sour! But as we have discovered, not everyone is, because it depends on the right subtle pear flavours. However, the “Premium Williams” from Scheibel, which is also used at Le Lion for this drink, gives a wonderful result, also for other drinks with pear brandy.

Others also prepare a Williams Sour, such as Klaus St. Rainer, whose recipe is listed below.

Sources

1. http://www.jrgmyr.com/2016/08/der-mo-bi-sour-die-scheibel-moor-birne.html: Der Mo-Bi Sour – Die Scheibel Moor-Birne. Von Jörg Meyer, 30. August 2016.
2. Das Foto wurde uns freundlicherweise vom Le Lion zur Verfügung gestellt.

Recipes

2016 Klaus St. Rainer: Cocktails. Seite 32. Williams Sour. 1/2 egg white; 50 ml Williams pear brandy; 1 tbsp lemon juice; 1 tbsp lime juice; 2 bsp icing sugar.

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