This whiskey sour recipe has all the right proportions of bright, bracing lemon juice; warming, floral bourbon; and sweet simple syrup to deliver a refreshing cocktail that’s neither too cloying nor too biting. Using freshly squeezed juice is essential—the stuff that comes out of fruit-shaped squeeze bottles doesn’t even compare.
Do whiskey sours have egg in them?
Today that egg is optional, and it’s common to find bars serving Whiskey Sours without egg white. But if you want to taste the original incarnation of the drink, and put a little protein in your system, give it a try.
What is a sour cocktail?
Spirit, citrus and sugar—the original big three—combine to form the classic sour, one of the oldest types of cocktails. The category includes the Whiskey Sour, which has sated thirsty drinkers for more than one and a half centuries.
What type of whiskey is Dan’s whiskey sour?
The recipe calls for a Bourbon Whiskey and is close to what would be referred to as a traditional Whiskey Sour. ( view recipe) Dan’s was a very close 2nd place in my books. It calls for a 100 proof Rye Whiskey along with higher portions of citrus and sweetener to retain balance of strong, sweet and sour.
Why didn’t they make whiskey sour during Prohibition?
Unfortunately, Prohibition knocked Whiskey Sour off its horse. With good alcohol at a premium, most bars only had illicit drams made with low-quality ingredients. They just weren’t equipped for subtle, simple cocktails. (You can imagine, lemon and sugar wouldn’t really be enough to hide the flavor of moonshine or Everclear for example.)
What is the difference between Canadian sour and Scotch sour?
If you choose Scotch whisky, you have a scotch sour, which often skips the sweetener entirely. The Frisco sour is a popular variation. Bénédictine is the sweetener, with both lemon and lime for the sour. The Canadian sour picks up the citrus aspect when using Canadian whisky.
