Whiskey Sour
Ingredients:
2oz Bourbon
.75oz Lemon Juice
.75oz Simple Syrup
Maraschino Cherries
Instructions:
Add bourbon, lemon juice and simple syrup to a shaker. Add ice and shake vigorously. Strain into a rocks glass over a large ice cube. Garnish with the Maraschino cherries.
Notes:
The Whiskey Sour is one of the most famous classic cocktails of all time, withstanding the effects of prohibition, which took many other classics into relative obscurity. Unfortunately, most bars will make their sours with that abomination known as sour mix. Don’t do it! Enjoy the sour the way it was meant to be with fresh squeezed lemon juice and simple syrup. The combination of whiskey, sweet and sour makes for a timeless taste, that is sure to please almost anyone.
A Few Tips:
- Some folks add a little egg white to their sours, giving them a creamier consistency. This can range from a dash to a complete egg white. Remember, if using egg, dry shake the cocktail before adding the ice.
- If you are not a big fan of “fruitier” cocktails, you could cut back equally on the lemon juice or the simple syrup.
- Along the same lines, it’s also worth trying this one with a higher proof bourbon, such as Old Weller Antique (107 proof) or Knob Creek single barrel (120 proof). The added proof really changes the dynamics quite a bit, giving the sour a more spirit forward flavor.
- Use a couple Luxardo cherries with a little syrup left on them. As you enjoy your cocktail, the trace amount of syrup will slowly diffuse into the glass and add some subtle cherry flavor to this classic.
History:
Thomas’ original recipe called for sugar dissolved in a touch of seltzer, but simple syrup will do just fine.
The whiskey sour was first published in Jerry Thomas’ How to Mix Drinks, or the Bon Vivant’s Companion (1862) and later republished in his famous The Bar-Tenders Guide. However, most believe that the sour existed long before this time, some dating it as far back as the 1700s. Regardless, this one has stood the test of time and is an original that almost every other “sour” cocktail evolved from.
Variations:
Countless. Imagine any variation of spirit, sweetener and juice and it’s clear that there are a lot of options when it comes to the sour. Essentially, almost every cocktail with citrus juice and sugar could be considered a spin off of this one. Think of the Pisco Sour, Sidecar or Margarita to name some of the more popular sours.
If you’re feeling adventurous, try some Bittermens Hellfire Habanero Shrub or Xocolatl Mole bitters (or both).
Bitters: While traditionally the whiskey sour is made without bitters, try adding a dash or two to change the flavor up and add a little more complexity. Angostura is a great choice but many other types of bitters will do well. Experiment and see what you like.
The Straight Up 
5 Responses to “Whiskey Sour”
[…] will keep it smooth. I like this one in the RC St.G if using bourbon as well as in the classic Whiskey Sour. Typically under […]
[…] Lets make good use of that lemon we have been peeling twists from. Squeeze some fresh lemon juice. Add that to whiskey and some sugar or (simple syrup), and you have a Whiskey Sour. […]
[…] obtain the whiskey, Angostura bitters and sweet vermouth required to make an Old Fashioned, Whiskey Sour and Manhattan, it would cost about $30. This is a low price to get started with the three most […]
[…] having it in Juleps, although the specific type of whiskey wasn’t named. Juleps however, like sours and others can be made with a variety of […]
[…] Summer is essentially a variation of the classic Whiskey Sour. Another great whiskey sour is Final Ward, a Last Word […]