Now, I’ve written about sours before, but I’ve never made a whiskey sour, arguably the most famous of them all.
They’re one of the oldest cocktails, having been around since at least the 1870’s and conform to that simple formula of spirit and fruit juice – in this case, lemon juice.
Most of the cocktail manuals’ instructions on preparing whiskey sours are rather vague – the ratio of lemon juice to whiskey seems to be pretty much a matter of taste, depending on how tart a drink you’re looking for (although it’s probably always less tart than the gin based White Lady).
I would strongly recommend using bourbon or rye whiskey for this one though – the taste of most Scotch whiskies probably wouldn’t complement the lemon juice.
2 msrs bourbon whiskey
Juice of 1/2 a lemon
1/2 teaspoon of sugar (1/2 msr of sugar syrup can be used as an alternative)
Add ingredients to cocktail shaker, with lots of ice, shake, strain and pour into a rocks glass. Garnish with a cocktail cherry.
As I suspected, the sweetness and body of the bourbon sets off the lemon nicely – this is probably a cocktail that it pays to experiment with, just to make sure you get the sweetness/tartness ratio right.