Did you know that the Whiskey Sour dates back to the mid-nineteenth century? Most people believe that it first appeared in the 1862 edition of the ‘Jerry Thomas Bartenders Guide’. The Whiskey Sour, in addition to being amongst America’s great cocktail inventions, has stood the test of time and is still a popular cocktail today.
Now with that bit of history out of the way, what’s the secret to a great whiskey sour? Getting a perfect balance. The ideal amounts of bright, bracing lemon juice, warming, fragrant bourbon, and sweet simple syrup are used in this whiskey sour recipe to create a delightful cocktail that’s neither too sweet nor too sour. It’s essential to use freshly squeezed juice—the stuff coming from fruit-shaped squeeze bottles isn’t even close.
If you don’t have any lemon on hand, lime can be substituted (or a mixture of the two). Enjoy on the rocks with an orange wheel and a Maraschino cherry neatly arranged on a drink spear (optional but encouraged!).
Ingredients:
(Makes 1 Serving)
- 2 ounces bourbon
- ¾ ounce fresh lemon juice
- ¾ ounce simple syrup
- ½ orange wheel (for serving)
- Maraschino cherry (for serving)
How to Make it
Step 1
Combine bourbon, lemon juice, and simple syrup in a cocktail shaker.
Step 2
Fill shaker with ice, cover, and shake vigorously until outside of shaker is very cold, about 20 seconds.
Step 3
Strain the cocktail through a Hawthorne strainer or a slotted spoon into an old-fashioned or rocks glass filled with ice. Garnish with orange wheel and cherry. Cheers!
