About Whiskey Sour
The origin of Whiskey Sour dates back to 1862. It was first mentioned in The Bartenders Guide by Jerry Thomas. Travelling in the sea was an arduous task during the 1800s. The sailors would find it difficult to get access to clean water. On the long voyages they would carry whiskey, rum, and other similar spirits, however, due to the lack of clean water, many sailors suffered from scurvy, caused by lack of vitamin C. As a result, they started carrying huge amounts of lemons, limes and oranges on the voyages. Soon enough they discovered that alcohols such as whiskey and bourbon, which could be kept at room temperature made a perfect combination with the citrus elements. Thus, to combat scurvy and quench their thirst, the sailors discovered what we know today as the classic whiskey sour.
After being enjoyed for decades by the sailors on the sea, Whiskey Sour was finally brought upon the land. Since then it gained such popularity that it made its presence in Thomas’ Guide to Drinks. In the UK, bartenders often make it with brandy or gin, but it is a popular choice of drink in the States where they prefer whiskey, just as the name goes. There have been quite a few variations of the drink, as new experimentations began taking place. However, the demand for the conventional style remains at par.
Best time to consume Whiskey Sour
Whiskey sour truly makes your soul dance to the unique array of flavours that it is known for blending. It is typically a winter classic, and not unusual to crave a glass of it on a hot and tiring day, to cool one’s head off a bit. But the perfect day to enjoy a whiskey sour would be none other than the National Whiskey Sour Day, which is celebrated on the 25th of August. So whether it is your go-to drink or your first time trying it out, there isn’t a day better than this!
Riffs on the Classic
The addition of egg white to the classic whiskey sour dates back, well before 1922. However, whiskey sour later came to be served with a float of red wine, which then as a variation universally came to be known as the New York Sour in the 1900s. Nevertheless, be it egg or red wine float, both were embellishments added to the same cocktail. In Manhattan, a whiskey sour with both egg white and red wine is known as a Greenwich Sour.
- If the ratio of the sour is on the higher side, feel free to increase the amount of syrup to about 1 shot
- Bourbon is the traditional choice of spirit, it can be switched with Scotch Whiskey or Canadian Whiskey
- Whiskey Sours can also be made with Vodka or Rum. Vodka Sours will taste rather neutral, while Rum Sours will taste sweeter.
- A squirt of fizzy water or soda can be added, but be careful not to over-dilute it
- The sugar syrup can be substituted with half a teaspoon of fine sugar
- Keep it simple
- Break open an egg and separate the yolk from the white
- Put half the egg white in a mixing glass
- Fill up the glass with ice
- Add 15ml of lime juice
- Add 15ml of sugar syrup
- Add 60ml of whiskey or bourbon
- Add a dash of Angostura bitters
- Shake vigorously, for about 20 seconds until the shaker is cold
- Strain the cocktail through a strainer into an old-fashioned glass filled with ice
- Garnish with orange wheel and cherry, and serve