The Whiskey Sour is a classic cocktail that is often overlooked. Generally speaking, the Sour Family is one of the oldest categories of cocktails known. They are made from spirit, sugar, and citrus juice. The Sour can trace its roots back to early maritime practices of including alcohol as a sailor’s rations, adding lemon or lime to prevent scurvy, sugar for palatability, and water to help prevent excess drunkenness. Members of this grandfather category include the Daiquiri, Pisco Sour, and the Caipirinha.
A whiskey sour can be served up or on the rocks and sometimes folks add egg whites to mellow out the rough edges of inexpensive whiskey and provide a creamy body to the cocktail. For our purposes now, we will skip the egg white.
Our favorite bourbon for this cocktail is Evan Williams Single Barrel. These vintage dated bottles tell when the bourbon was put into the barrel and then when it was bottled. Lush and spicy, oak with honey, apple and orange notes and a long finish pairs beautifully with the bright citrus in the sour.
1.5 oz Evan Williams Single Barrel Bourbon
.75 7 syrup or Spiced Cherry Vanilla Syrup
.75 oz. Fresh Squeezed Lemon Juice
A Few Dashes of Aromatic Bitters
Cherry for Garnish
Add ingredients to a shaker of ice. Shake to chill and strain into a chilled coupe glass or old fashioned glass of ice. Garnish with cherry.
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