You’d think it would be easy to get a good whiskey sour in any decent restaurant. After all, it’s a pretty simple and very classic drink, right? Well, I’ve had more watery sours in the last year than I can count, from Chicago to New York and several places in between including several in New Jersey. But last Friday at INC in New Brunswick, NJ, I was not disappointed. And my sour was not watery. It was delicious, appropriately cloudy, with the bourbon hitting you on the front end and the lemon on the back, all covered with a lovely egg-white froth laced with bitters. Just superb. And that was the start of an evening that was outstanding. We began…

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