Whiskey Sour Recipe Art available Here
Image ©2015 by TheMartiniDiva.Com. All Rights Reserved.
No permission given to copy, distribute, share, print or reproduce without prior licensing agreement.
Most likely descended from vintage punch recipes that followed the ratios of 1 strong (spirits), 2 sweet (sugars, sweeteners), 3 Sour (citrus, acidic elements), 4 weak (water, ice or mixers), the Whiskey Sour is one of the earliest of the sour family of cocktails. Kind of a great uncle to other sours like Margaritas, Daiquiris, the Aviation and the Sidecar, it is a much aligned cocktail that has suffered badly from lazy versions that employ bottled sour mixes instead of the fresh lemon juice and sugar/simple syrup called for in original recipes.
The juice of half a small lemon.
1 wine-glass of Bourbon or rye whiskey.
Fill the glass full of shaved ice, shake up and strain into a claret glass. Ornament with berries."
2 Parts Fresh Lemon Juice
1 Part Simple Syrup*
Ice Sphere, Optional
Add the whiskey, lemon juice and simple syrup to an ice filled cocktail shaker.
Shake until well chilled.
Strain over ice into a rocks glass or straight up into a coupe or cocktail glass.
Garnish with the orange slice and a REAL Maraschino cherry.
APRICOT LAVENDER BOURBON SOUR
BLOOD ORANGE BLACKBERRY WHISKEY SOUR
BOSTON SOUR - add some egg white.
NEW YORK SOUR - float 1/4 Oz. Red Wine.
AMARETTO SOUR - Amaretto replaces the whiskey.
SANTA CRUZ SOUR - replace the whiskey with Rum.