Why both are just better when created by a Pro.

Traveling with the hubby last week to Nashville, I was so excited for the whiskey! When I say I am a "whiskey in a teacup kind of girl" I am not joking. And Kentucky and Tennessee are known for their whiskey! But my friend I have to tell you... the first drink was a HUGE let down!

I thought I would start simple and go with a whiskey sour. This turned out to be a bad move. Let's just say my drink was all kinds of sour! The bartender added all the right ingredients, but the end result just came up short. This got me thinking how crafting a whiskey sour is a lot like designing a website. Sure anyone can do itbut to have a really great experience you need a pro! 

Why ingredients alone aren't enough... 

When it comes to the whiskey sour there are three key ingredients... 

  • The sour – lemons, lime, or a blend of citrus
  • The sweet – a little sugar or syrup to balance out the sour
  • The whiskey – otherwise it's just a lemonade!

You can also mix in an egg white for an additional layer of texture (but this is actually called a Boston Sour.

Your website has to contain three key ingredients as well... 

  • Who you are 
  • What you do 
  • How to get started working with you

And you could a add in a way to monetize the site for passive income. 

The secret to making these ingredients work really well is how you combine them.

If you just toss them together willy-nilly you will create something but will it be something you and others enjoy? Probably not! 

Why "ENJOY" matters... 

Pretty simple when it comes to a whiskey sour. No one wants to drink something that makes their mouth pucker and eyes water.  And you definitely don’t want poorly combined egg white. We want to drink something that taste good and is pleasurable.

When it comes to web design many don't think about the the pleasure factor. They go through the checklist of key elements needed for a website  to make sure they are there, and move on without giving a whole lot of thought to the enjoyment factor of those visiting the website. 

So let me drop a truth bomb... PLEASURE MATTERS!

Think about this. What do you do when you visit a website where you have to

  • Dig to find the information you are looking for
  • Try and guess what the website is about
  • Navigate through pop-ups, banners, ads and other moving parts

You probably hit the browsers back button fast and get out of there. Why? Because it sucks to deal with that kind of mess. 

Going with a Pro... 

The professional mixologist knows how to blend those key ingredients in a whiskey sour and craft something truly remarkable.

Just like a professional web designer knows how to design a website that has all the key ingredients, and... 

  • Is easy to navigate 
  • Quickly shares what is important to the visitor
  • Showcases you and all of your amazingness beautifully! 

Now if you are ready to blend together a beautiful website that helps you stand out, hop on my calendar and let's chat.  

And if you are still in the, "I am going to learn this dammit!" stage of business, that's cool too. Check out my Free Course Library for advice from a pro. 

Bonus round of random thoughts & recipes... 

Every time I write a blog post I have odd random thoughts that never seem to make it onto the screen. That is probably a good thing most of the time but today I thought I would have a little fun and share. 

Random thoughts: 

  1. Should I tell them about the sulfur sensation when not garnishing a Boston Sour aka whiskey sour with the egg white 
  2. Is amazingness really a word? Grammarly didn't catch it so I am going with it? 
  3. Are the words, PLEASURE MATTERS going to make them think of a trojan commercial or is that just my immature mind.

Now here is my take on a whiskey sour!

My super-double-secret

Whiskey sour recipe 

My Favorite Whiskey Sour Recipe

After lots of shaking, stirring and taste testing I have finally crafted a whiskey sour that is perfect for me. I hope you enjoy it as well. 

Ingredients: 

1 lemon

1/2 lime 

1 thick slice of orange 

2 shots of Brown sugar simple syrup

2 shots of Jameson* whiskey

Luxardo cherries**

Ice

Tools: 

Cocktail shaker or mason jar 

Knife

Citrus squeezer (optional) 

The Steps 

One quick note here. I am not a recipe follower as a rule, and I am not all that great at following the steps exactly, but here is one recipe where it matters. 

  1. Fill your cocktail shaker or mason jar half way with ice 
  2. Squeeze in the lemon and lime juice 
  3. Using your knife to shave the orange peel, try not to get any of the pith (spongy white tissue lining the peel). Set this aside for garnish
  4. Squeeze the orange juice into the shaker/jar
  5. Add in 2 shots of Jameson (adjust for potency)
  6. Add in 2 shots of Brown sugar simple syrup (see recipe for this below) 
  7. Place the lid on the shaker/jar and shake it vigorously to emulsify all the ingredients.
  8. Add fresh ice to a low ball glass and pour your whiskey sour mixture in 
  9. Garnish with cherry and orange peel 

If you’re feeling really fancy you can heat the orange peel over a flame a titch and rub it along the edge of your glass. 

Notes: 

* You can use a different whiskey and trust me I have tried a bunch, but Jameson has become my favorite for this recipe.

**Maraschino cherries work as well and are much more cost effective but the Luxardo cherries are so decadent!


Make it a Boston Sour

Adding in an egg white turns your whiskey sour into a Boston sour, but there is a right way to do this. 

Once you shake up the whiskey sour ingredients (step 7 above) you'll want to pour the mixture into a new shaker/jar without ice and do another vigorous shake with the egg white to get a nice frothy texture. 

Don't forget to garnish! 

The egg whites can develop notes of sulfur and make your whiskey sour smell like eggs if there is not a lovely garnish of orange peel and cherry hovering on top. 

Brown Sugar Simple Syrup 

Like regular simple syrup, only it's made with brown sugar. Here is how you make it. 

Combine 1 cup of brown sugar with 1 cup of water and cook over med-high heat until sugar has dissolved.  Allow the syrup to cool to room temperature.  

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