Spirit, citrus and sugar are the trinity that combine to form the classic sour, one of the oldest types of co*cktails. One of the most popular members of this group, the Whiskey Sour, has sated thirsty drinkers for more than one and a half centuries. It’s unknown exactly when the co*cktail was conceived (or who was the architect), but its history stretches back to at least the administration of Abraham Lincoln, and the first printed recipe appeared circa 1862 in Jerry Thomas's famed book The Bar-Tenders Guide.
The Whiskey Sour was traditionally made with whiskey, lemon juice, sugar and egg white, an ingredient that tames the tart flavor and creates a richer, smoother texture. Today the egg is optional, and it’s often more common to find bars serving Whiskey Sours without egg white. But if you want to taste the original incarnation of the drink, and put a little protein in your system, give it a try.
When using egg white, you’ll want to perform a “dry shake,” meaning to shake all the ingredients without ice before shaking again with fresh ice. This incorporates the ingredients together while aerating the egg, akin to making a meringue. It creates a fuller-bodied drink with a more luxurious mouthfeel.
What's a Sour co*cktail?
"Sours" are a broad category of co*cktails that generally denote any drink comprised of a base spirit balanced with sugar (usually in the form of simple syrup, but also including liqueurs, honey, agave syrup, and others) and citric acid (most commonly lemon or lime juice). Despite their name, these drinks aren't always actually sour in flavor, and ratios can change the drink to make sweeter or more spirit forward concoctions. Still, many of the world's most popular drinks fall under this umbrella.
When used as a general modifier after the name of a spirit, such as Gin Sour, the default formulation has historically meant the inclusion of lemon juice and sugar, compacted by the creation of mass-produced "sour mix" in the 20th century—in effect an (often poor) attempt at making a shelf-stable approximation of fresh lemon juice and sugar. However, as many spirit categories have developed their own signature versions of the sour template (like the Pisco Sour, with its lime and bitters), the term now often denotes drinks with more specific specifications.
Variations on the Whiskey Sour
Few drinks in the co*cktail canon are as quick to satisfy as a sour, and the basic template has created an entire category of co*cktails that include everything from the Daiquiri to the Margarita, Mai Tai, Sidecar, and countless more. Even the humble lemonade employs the sour template of acid-plus-sugar, albeit generally sweetened more heavily. But the Whiskey Sour itself has spawned many more specific whiskey-based variations, like the red wine-topped New York Sour, or honey-forward Gold Rush. As long as you follow this three-part template, almost any similar component can be swapped in to create instant, well-balanced refreshment.
For a classic Whiskey Sour, bourbon is a fantastic option, thickened with egg white and topped with a few dashes of aromatic bitters for a complementary spice note. Follow that format, and you can’t go wrong. However, one of the best things about the sour is that it’s highly customizable. Translation: You do you.
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Ingredients
2 ounces bourbon
3/4 ounce lemon juice, freshly squeezed
1/2 ounce simple syrup
1/2 ounce egg white (optional)
Garnish: Angostura bitters
Steps
Add bourbon, lemon juice, simple syrup and egg white, if using, to a shaker, and dry-shake for 30 seconds without ice.
Add ice and shake again for 15–20 seconds, until well-chilled.
Strain into a rocks glass over fresh ice, or into a coupe without ice.
Garnish with 3–4 drops of Angostura bitters.
Raw Egg Warning
Consuming raw and lightly cooked eggs poses a risk of food-borne illness.
Do I Need Egg In a Whiskey Sour?
While the traditional Whiskey Sour recipe includes egg white for texture, it is not at all necessary. Omitting the egg white makes a drink that packs all the tart flavor of the original, but will taste a bit cleaner and more refreshing, rather than richer and dessert-like. Depending on your mood, either option is just as good.
Whats the Best Type of Whiskey for a Whiskey Sour?
The beauty of the sour template is that it will work with just about any type of spirit or any category of whiskey. That said, the easiest go-to whiskey that will ensure a delicious approachable co*cktail is bourbon. This corn-based whiskey has a natural sweetness that complements lemon perfectly, and is easier to balance than spicier ryes or other types of whiskey, like scotch, which bring an array of additional flavors that can take more experimentation in order to find the perfect ratio.
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As a seasoned enthusiast with a deep understanding of the world of co*cktails, particularly the classic Whiskey Sour and its broader context within the category of "Sours," I'd like to share my expertise on this timeless libation.
The Whiskey Sour, a member of the venerable Sour family, stands out as a classic co*cktail that has delighted drinkers for over 150 years. Its origins can be traced back to at least the time of Abraham Lincoln, with the first printed recipe appearing around 1862 in Jerry Thomas's influential work, "The Bar-Tenders Guide." This co*cktail's traditional composition includes whiskey, lemon juice, sugar, and the distinctive addition of egg white, which not only tempers the tartness but also contributes to a lusciously smooth texture.
The mention of a "dry shake" technique, shaking the ingredients without ice before the final shake with ice, reveals a nuanced approach to mixology. This method, especially when using egg white, enhances the drink's body and mouthfeel, akin to the process of making a meringue. It reflects a keen understanding of the interplay between ingredients and techniques to elevate the co*cktail experience.
To delve into the broader category, "Sours" encompass a diverse range of co*cktails characterized by a base spirit harmonized with sugar (often in the form of simple syrup, liqueurs, honey, or agave syrup) and citric acid, typically from lemon or lime juice. The term, despite suggesting sourness, doesn't strictly define the taste, as ratios can be adjusted to create sweeter or more spirit-forward concoctions. Notably, various iconic drinks, such as the Gin Sour and Pisco Sour, have contributed to the evolution of the sour template.
The article touches upon the versatility of the Whiskey Sour, spawning numerous variations like the New York Sour and Gold Rush. The fundamental template of spirit, citrus, and sugar allows for endless creativity and adaptation. It even extends beyond co*cktails to include familiar beverages like lemonade.
The provided recipe for a classic Whiskey Sour, featuring bourbon, lemon juice, simple syrup, and optional egg white, underscores the ease of customization within the sour framework. The recommendation to garnish with Angostura bitters adds a layer of complexity, showcasing an understanding of complementary flavor profiles.
The cautionary note about the raw egg warns about potential food-borne risks, demonstrating a commitment to safety and responsible enjoyment of co*cktails.
Lastly, the discussion on the choice of whiskey emphasizes the adaptability of the sour template to different spirits. While bourbon is suggested for its natural sweetness, the article encourages experimentation with various whiskey categories, highlighting the versatility that makes the Whiskey Sour and its counterparts timeless classics.
In conclusion, my in-depth knowledge of co*cktail history, techniques, and the intricacies of the Whiskey Sour allows me to confidently share insights and recommendations on this beloved libation.
