![]() ![]() Serve it up or on the rocks, with or without egg white, and whatever garnish speaks to you. Many folks will also argue that a sour should be served up in a coupe glass, but presentation is the last step in customizing your personal best whiskey sour. If you want something a little texturally richer, an egg white is a wonderful addition, but there’s nothing wrong with skipping it if you’re just looking for a refresher on a warm day. Purists will sometimes demand egg white in a whiskey sour, but history has repeatedly shown us that plenty of sours were shaken and sipped without this accoutrement, including the sours found in the aforementioned first cocktail book. Then just keep your lemon fresh (within 12 hours of juicing is best) and your syrup simple (just equal parts white sugar and filtered water.) ![]() Some great sippers don’t jibe great with citrus, and some dusty whiskeys you might normally pass over seem to explode when mixed with fresh lemon. Personally, I like a solid bourbon that doesn’t get in the way of things but also doesn’t lack character (Buffalo Trace is a go-to), but this classic cocktail is a wonderful vehicle for exploring a wide range of whiskeys. The most important choice you have before you when making a whiskey sour is the selection of base spirit. Today, from the most highfalutin cocktail church to your second cousin’s wedding, the whiskey sour is waiting in the wings to brighten your affairs. The simple combination of whiskey, sugar, and fresh lemon juice is one of the most important developments of early mixed drinks and has managed to transcend centuries while spawning hundreds of variations. Great for get togethers, and you can even make it ahead Less. It is the standard-bearer of the sour family, which dates back well before the first cocktail book was published in 1862. Whisky Sour Punch - orange juice, lemon juice and bourbon some together for a fizzy and fun punch. I don't understand what some of the posts here mean baking soda? Maple syrup? Please: Just use the ingredients listed in this recipe for a classic, awesome whiskey sour.The whiskey sour is one of the great classic cocktails. Tasted like a cool water hitting the back of your throat after running around with your pals on a hot summer day in the fields of the Piedmont in Georgia. You know, it sounded crazy but just really perfected an already fantastic recipe. Forky-Fingers substitution of baking soda for whiskey. I think I got that recipe here as well and it was called a "Gold Rush." The honey adds a little complexity to the flavors, without veering wildly from the flavor profile of the classic. This is my "go-to" Friday night cocktail, but I use a good, herbal/floral honey in place of the simple syrup. Some other modifications I found necessary was substituting the shaker (not fancy enough) for a good strong spoon stirring. Will never make a whiskey sour without it again. I tried baking soda AND bourbon (ok, I just used cheap whiskey) and boy was that a good decision. OK, I'm not familiar with Whiskey sours, so maybe I'm way off but do y'all mean soda WATER and not BAKING soda? Either that or y'all are getting high off your own product. But, when I’m in a hurry, as a variation on the Forkey-Fingers method below, I take a shot of whiskey like a tequila shot and sub in the baking soda for the salt and the lime for the lemon. Otherwise from that note, the balance should be a fraction of a hairline just over or just under the balance spectrum ratio to ensure the notes of the Whiskey itself are still able to shine through to the drink palette. This drink has traditionally been served and should still be served, ‘UP’. Whiskey Sours should never be served over Ice. Pro tip: Upgrade by gently adding a float of 1/2 fl oz or so of red wine on top to make it a New York sour. It's a matter of preference - just make sure you're using good ice to avoid off flavors. Garnish with a fresh peach wedge, slice of lemon and/or a maraschino cherry if desired. ![]() Strain into an old-fashioned glass filled with ice. Add ice and shake vigorously until the outside of the cocktail shaker is very cold and frothy, about 30 seconds. But equal parts sour-to-sweet is a solid place to start.Īnd don't mind the naysayers: you can totally have your whiskey sour on the rocks, particularly if you're omitting the egg white that would make it a Boston sour (in which case the ice might hamper the foamy presentation, but that's really its only sin). Add the bourbon, peach simple syrup, lemon juice and bitters to a cocktail shaker. I typically like mine a little more tart, so I go with 1 fl oz lemon juice to 3/4 fl oz syrup. Perfect, perfect, perfect !!! Love the sweet to tart flavor, with a cherry on top.Ī simple cocktail and now a new favorite! I’ll try straight up next. ![]() Same recipe, but float a tablespoon or two of fruity red wine on the top. I like a little less simple syrup-maybe 1/2 oz. My bf and I usually make this as written but just snort the baking soda on the side! Good to add egg white 1/4 oz to the shaker□□ ![]()
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