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*
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.