Whisky Sour Recipe: How to Mix
Introducing the Whisky Sour: A Classic Spirit-Forward Cocktail
The Whisky Sour is a timeless cocktail that has captivated drinkers since the mid-1800s. Originating in 1862 and documented in The Bartender’s Guide: How To Mix Drinks by Jerry Thomas, this classic sour cocktail combines the rich, oaky notes of whisky with the refreshing tang of lemon juice and the sweetness of simple syrup. Whether enjoyed on its own or with a Boston Sour touch of egg white foam, the Whisky Sour is a beloved staple in the world of cocktails.
Key Takeaways
- Origins in the mid-1800s, first documented in 1862 book
- Classic sour cocktail made with whisky, lemon juice, and simple syrup
- Optional egg white creates a Boston Sour variation
- Celebrated annually on Whiskey Sour Day on 25th August
- Versatile cocktail with numerous customisation options
Crafting the Perfect Whisky Sour
To create the perfect Whisky Sour, you’ll need a few key ingredients: 2 oz bourbon whisky (such as Woodford Reserve, Bulleit, Cody Road, or Buffalo Trace), 1 oz fresh lemon juice (never bottled), and ¾-1 oz simple syrup or a rich 2:1 sugar syrup (2 parts sugar to 1 part water, yielding 65.0°Brix). For a Boston Sour variation, you can also add ½ oz egg white (pasteurized) or 3 dashes of Fee Brothers Fee Foam. Other optional ingredients include 3 dashes Angostura Aromatic Bitters, 2 drops saline solution (20g sea salt to 80g water) or a pinch of salt, and garnishes like an orange slice/peel or maraschino cherry.
Ratio and Formula Fundamentals
The classic sour ratio is 2:1:1 (2 parts spirit, 1 part acid, 1 part sweetener). However, there are numerous variations, including 8:3:4 (too sweet), 4:2:1 (sour-forward: 60ml/2oz whisky, 30ml/1oz lemon, 15ml/½oz rich syrup), 8:3:2 (whisky-forward), and the preferred 6:3:2 (60ml/2oz whisky, 30ml/1oz lemon, 20ml/⅔oz rich syrup; or 2:1:1 with 1:1 simple syrup). For 1:1 simple syrup, you may want to increase the sugar content to 22.5ml/¾oz or 30ml/1oz.
Putting It All Together: Step-by-Step Mixing
To make a Whisky Sour, start by dry shaking (30 seconds with egg white, no ice) to emulsify the ingredients. Then, add ice and shake until thoroughly chilled. Strain the mixture into a rocks glass over a large ice cube. Garnish with 3-4 drops of Angostura bitters, an orange slice/peel, and a maraschino cherry. For an extra touch, squeeze lemon zest oils over the top of the drink. For the best results, double strain the cocktail using a Hawthorne strainer and a Chinois. The total preparation time is typically 3-15 minutes, and the recipe serves 1-4 people.
Conclusion
The Whisky Sour is a timeless, spirit-forward cocktail that has captivated drinkers for over a century. With its perfect balance of sweet, sour, and oaky flavours, this classic drink is a must-try for anyone looking to explore the world of whisky-based cocktails. Whether you prefer a Boston Sour or a more whisky-forward variation, the Whisky Sour is a versatile and enduring cocktail that is sure to delight your palate. So why not give it a try and celebrate the rich history and flavours of this beloved drink?
Sources:
Difford’s Guide: Whiskey Sour (Difford’s Recipe)
Love and Lemons: Whiskey Sour Recipe
Ruhlman: Friday Cocktail Hour! The Whiskey Sour (for four)
BBC Good Food: Whiskey sour recipe
A Couple Cooks: Whiskey Sour Recipe
Slightly Pretentious: Whiskey Sour Recipe: The Whiskey Cocktail for Beginners
The Wine Sisters: Big Batch Whisky Sour
YouTube: Whiskey Sour cocktail recipe
