The Whisky Sour
The Whisky Sour has been making waves since at least 1862 when it was documented in the very first cocktail publication, The Bartender’s Guide, by Jerry Thomas. Likely, it had been enjoyed for many years before that.
Sailors had it tough in the 1800s, as they often had long journeys with limited amounts of fresh water. Whisky and rum were popular choices amongst the crews, and lemons were often given out as daily rations to combat scurvy.
Eating a handful of lemons wasn’t the most appealing to boost those vitamin C levels, but a Whisky Sour made for a tasty way to kick the immune system into overdrive.
How to Make a Whisky Sour
- Bourbon or Rye. Buffalo Trace or Lot 40 are excellent choices.
- Lemons and simple syrup.
- Eggs to separate out the whites, or you can use Miraculous Foamer, a vegan egg white substitute that provides similar texture at the cost of additional herbal flavours being added.
Bartender Tips
- While this cocktail is not always made with egg whites, it usually is. It’s best to get the egg white by cracking an egg, as cartoned egg whites can add funky odours.
- As always, the choice of whisky is paramount. This is a simple drink that doesn’t leave much room to hide for improperly distilled spirits.
Variations
The New York Sour adds a twist to the classic cocktail by topping it with a float of red wine, like a light Pinot Noir, enhancing both the flavour and appearance.
The Amaretto Sour, made with sweet almond liqueur or peach pit-based Disaronno for those with allergies, offers a sweeter alternative to the whisky sour without needing simple syrup.
Some bartenders experiment by mixing a bit of bourbon into their Amaretto Sours, adding complexity to the drink.
