A Classic Whiskey Sour

The Classic Whiskey Sour is truly classic and it’s easy too. Forget the sour mix and try this recipe with lemon and simple syrup…it’s perfect!

I so wanted to share this Whiskey Sour cocktail with you again today. It’s here…Fall that is. It starts this afternoon and I thought it fitting to start if off with a transitional cocktail; one that I first put on this blog 6 years ago. Were any of you reading this blog 6 years ago?!! Really? Then you’ll appreciate the new photos…it was time; maybe past time! 🙂

What makes it transitional? First; there’s bourbon. While I will use bourbon occasionally in the summer combined with fruit…it’s far more likely to find it’s way into a cocktail made during cooler weather. The color and the flavor seem to evoke different emotions and this simple yet elegant cocktail are the perfect representation for a change in seasons. Just a bit of tart and sweet combined with Bourbon Whiskey and you’ve got a classic.

I’ve written about other classic cocktails; especially the Manhattan, and I won’t deny that experience had me start thinking about other cocktails of my parents generation and this was one that came to mind. I can see why it’s maintained it’s popularity; it’s an elegant combination of ingredients and certainly beyond simple to make.

Many people might concoct this particular cocktail using a ‘sour’ mix but those too often use artificially flavored ingredients. This is such an easy drink to prepare and the use of fresh lemon juice really is key to it being a great cocktail. I’ve never been one to buy pre-made mixes; there is just no way they can compare with fresh juice and simple syrup combinations.

The recipe itself was first written down in the 1862 book The Bartender’s Guide by Jerry Thomas even though the basic recipe was known for over a century prior. Professional sailors suffered from scurvy and other malnutrition and sea-sicknesses until a hero named Vice Admiral Edward Vernon of England began mixing a few ingredients together to serve to his crew.

To prevent scurvy, sailors had a ration of citrus like lemons and lime and the alcohol in liquor made it safe to drink. To prevent a ship full of intoxicated shipmates, the liquor, usually rum once it was discovered, was watered down and either lemon or lime was added for the health benefit. Hence, a very early version of the Sour.

The sailors eventually brought this concept to shore and the basics of the sour cocktail were refined to what we know today. Jerry Thomas ultimately refined and published his guide using whiskey which Americans seemed to prefer and the rest is history.

A combination of bourbon, lemon juice and simple syrup is shaken together with ice. The egg white was actually added later to made for a creamy, frothy element to the cocktail and it is optional, especially for those who might have a weakened immune system, including the elderly.

The list of ingredients is simply; too simple to have to rely on shortcuts. A prepared sour mix will never be as good as the real deal; some simple syrup and fresh lemon juice. All you need for The Classic Whiskey Sour Cocktail are the following: (Full recipe with instructions are at bottom of page).

2 ounces of bourbon
3/4 ounce freshly squeezed lemon juice
3/4 oz simple syrup (See Notes)
1 or 2 teaspoons of egg white (optional)
lemon wedge and maraschino cherry garnish

As simple as the cocktail is; the trickiest part of mixing this drink is adjusting the ratio of sour (the lemon) to sweet (the sugar) to get a flavor balance that pleases you. The proportions in this recipe suited my tastes perfectly in that they are not overly sweet. If you prefer a slightly sweeter cocktail, just add a bit more of the simple syrup.

If I recall, my parents served this in a lowball cocktail glass over ice and that’s what you’ll most often see but I just wanted something a bit fancier so a martini glass it was and it’s beautiful isn’t it? Enjoy…and cheers!

PIN IT! ‘A Classic Whiskey Sour Cocktail’