![]() There are a few intricacies worth discussing for the more detail oriented of us, most of which will be covered next, but they aren’t really required. It can be made with basically no bar, at any time, and by anybody, even-as Jason Kosmas quips in Speakeasy-“aspiring actors working as bartenders.” The basics for a great whiskey sour are simple: use fresh lemons, decent whiskey, medium sized cubes, and shake for at least 12 seconds. Wondrich jokes “if you want to get a mixologist riled, tell him he’s put too much sugar in his sour,” and yet beyond a few hotly debated intricacies, the drink is devastatingly simple. Like the Martini, this recipe is a simple one capable of occupying the obsession of some great bartenders. Of course, today the sour has mostly been folded into the broader cocktail category, except at more historically minded bars, and the gin sours and dizzy sours of yesteryear have been whittled away in favor of the family’s most enduring and emblematic member: the whiskey sour. The sour was, as David Wondrich put it in Imbibe, “one of the cordial points of American drinking.” The drink was served with a variety of different bases, dotting menus and the mustaches of thirsty patrons from the mid 1800s until the death of the mixed drink in the 1970s, though if one wants to be a populist they could argue it lived on even then, albeit through the wonderfully gross sour mix epidemic. TJ’s only has them available at Christmas time, so as soon as I see them, I’ll buy 3 or 4 jars to stock up until the next season.For many decades the sour-along with its cousins the fizz, julep, and cobbler-commanded a level of popularity that matched even the mighty cocktail. Cherries – I know - a cherry, maraschino or otherwise, has nothing to do with a bourbon sour - and is more in line with a Manhattan, however, it can really dress up this spirited beverage.Ĭonfession: I’ve become addicted to the Amarena cherries from Trader Joe’s and it’s my go-to garnish for any whiskey sour.It is a whiskey sour, after all… The lemon slice reinforces what’s in the drink. Lemons – Either sliced in a wheel or in half or if you’re feeling lazy – a wedge that’s easily squeezed to give the drink a little more pucker.I like to peel the peach first, so it’s not fuzzy, but that’s up to you. Fix it on the rim, spear it with a pick or float in the cocktail. Peaches – Just a slice of fruit to give an inkling of what the cocktail is about.Otherwise, I look for garnishes that emphasize what the cocktail is about. except for maybe a bloody mary or bloody caesar, which mandates an over-the-top approach. I like to keep it pretty simple when adding garnish to a cocktail…. Just to make it more interesting - and let’s be honest, I’ve got a reputation to uphold. However, if we’ve got company, I’m much more inclined to embellish the drinks. You may wonder if you really need a garnish to drink a whiskey sour and I have to be honest, when it’s just me and my husband relaxing on the couch, I’m much less prissy than when I’m blogging for you… I just want my peachy bourbon cocktail. Fill an old-fashioned glass with ice and strain the whiskey sour into the glass.Shake for 30 seconds or until the outside of the shaker is very cold and frosty.Add the lemon juice, bourbon, peach simple syrup, bitters and ice to a cocktail shaker.This whiskey sour recipe skips the egg white and stemmed glassware for less frou-frou and show and more easy sipping. Traditional whiskey sours are an elegant libation, usually served strained in a stemmed coupe glass with an artful garnish for presentation and flair. This rendition which uses an infused peach simple syrup doesn’t overpower the lemon, but rather adds a softer dimension to the bourbon sour. As the name suggests, it’s a sour drink at heart. However, this isn’t a sweet, girly-drink. Whiskey sours are typically made with bourbon, which tends to be sweeter than scotch whiskey. When shaken the egg white becomes very frothy and leaves a foamy head on the cocktail. What’s a traditional whiskey sour?Ī classic whiskey sour is made with whiskey, lemon juice, sugar and egg white. Bourbon is aged in new charred oak barrels without colorings or additives, while other whiskeys can be aged in barrels that previously held other liquors entirely. To be classified as bourbon whiskey, the spirits must be made from mash that’s at least 51% corn. All bourbon is whiskey, but not all whiskey is bourbon. ![]() Confused about the difference between whiskey and bourbon? So was I… But here’s the skinny.
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