The Traditional Whiskey Sour
(Use small bar-glass)
- Take 1 large tea-spoonful of powdered white sugar dissolved in a little Seltzer or Apollinaris water
- The juice of half a small lemon
- 1 wine-glass of Bourbon or rye whiskey
The Modern Whiskey Sour
- 1.5 to 2 oz. (45 to 60mL) Whiskey
- 1 oz. (30 mL) Lemon Juice
- .5 oz. (15 mL) Simple Syrup
- .25 oz. (7 mL) Egg White (optional)
- Cherry for garnish
- Lemon or orange slice for garnish
- Fill a martini shaker three quarters full of ice and add your simple syrup, your whiskey and squeezed lemon.
- Add an egg white to the shaker. We suggest separating your egg over another bowl or glass so that if you break the yolk it won’t get into your drink.
- Put the lid on your martini shaker and shake the ever living out $#*! of it - the harder and longer you shake the frothier the egg white becomes, similar to a meringue.
- Strain into a glass and garnish with the cherry and the citrus wedge.
Tips to the best Whiskey Sour:
- Whiskey Sour purists insist on real rye whiskey, not bourbon or scotch -- not too sweet and not too abrasive.
- An egg white is optional, but brings the consistency and the frothy finish to the cocktail.
- Most importantly: never use the pre-made sour mix, always use real lemon juice and simple syrup.
Variations on the Whiskey Sour:
- Baltimore Bang - made with apricot brandy
- Maple Rye Sour - maple syrup to sweeten
- Stone Sour - bourbon and orange juice
- New York Sour - finished with a fruity red wine
- Pisco Sour - from Peru and Chile made with Pisco instead of Whiskey
- Winter Whiskey Sour - bourbon and honey instead of whiskey and sugar
Whiskey Sour Pairings:
The whiskey sour is quite a bold citrus cocktail, which makes it interesting to pair. It goes well with our Oven Roasted Free-Run Chicken or Lemon Herb Lois Lake Salmon, and would be a great accompaniment to starters like Dry Ribs or Nachos. It’s ideal for a pre or post dinner drink and perfect for enjoying on its own - so just sit back and enjoy your summer evening with one of the truly great “brown drinks”.