#Whiskey sour mix how to
#Whiskey sour mix upgrade

Here’s what you’ll need to make a whiskey sour: Bourbon whiskeyīourbon brings its sweet, oaky, caramel flavor to the Whiskey Sour. You only need four ingredients to make these popular cocktails. It even has its own national holiday - National Whiskey Sour Day is Aug. Since then, the Whiskey Sour has found its way onto bar menus everywhere. Later, a Wisconsin newspaper, the Waukesha Plain Dealer, first wrote about the Whiskey Sour cocktail (with the British spelling, “whisky”) on Jan. Several Sour cocktails, including the Gin Sour and the Brandy Sour, were first mentioned in The Bartender’s Guide by Jerry Thomas in 1862. It’s said that sailors invented the Sour cocktail to avoid scurvy on the open seas. If egg white isn’t your thing, you can skip it and serve the Whiskey Sour on the rocks. When the egg white is added, the cocktail is sometimes called a Boston Sour. (I love it in the Pink Lady and the Ramos Gin Fizz.) The egg white adds a thick, smooth, silky texture to a cocktail. Sometimes it has a fourth element: egg white. It has a number of variations, including the New York Sour and Scotch Sour. The Whiskey Sour calls for bourbon, simple syrup and lemon juice. For example, the margarita is made with tequila, agave and lime juice. Sours always contain a spirit, some sort of sweetener and some kind of citrus. The Whiskey Sour is from the Sour cocktail family, which means it is made with the Golden Ratio of Cocktails. It’s a light, refreshing drink that can be enjoyed before or after a meal.It is super customizable, from the whiskey to the sour element.The whiskey sour is very easy to make.There’s a lot to love about these classic cocktails:

#Whiskey sour mix how to

Let’s get into the history of this amazing cocktail, plus tips for how to make it and its many variations.

Smooth, sweet and a little strong, this cocktail is a classic, and for good reason. In the Whiskey Sour, they’re inimitable together. How to make a Whiskey Sour without egg whiteĪ perfect trio: tart lemon, sweet sugar and strong bourbon.I don't understand what some of the posts here mean baking soda? Maple syrup? Please: Just use the ingredients listed in this recipe for a classic, awesome whiskey sour. Tasted like a cool water hitting the back of your throat after running around with your pals on a hot summer day in the fields of the Piedmont in Georgia. You know, it sounded crazy but just really perfected an already fantastic recipe. Forky-Fingers substitution of baking soda for whiskey. I think I got that recipe here as well and it was called a 'Gold Rush.' The honey adds a little complexity to the flavors, without veering wildly from the flavor profile of the classic. This is my 'go-to' Friday night cocktail, but I use a good, herbal/floral honey in place of the simple syrup. Some other modifications I found necessary was substituting the shaker (not fancy enough) for a good strong spoon stirring. Will never make a whiskey sour without it again. I tried baking soda AND bourbon (ok, I just used cheap whiskey) and boy was that a good decision. OK, I'm not familiar with Whiskey sours, so maybe I'm way off but do y'all mean soda WATER and not BAKING soda? Either that or y'all are getting high off your own product.

But, when I’m in a hurry, as a variation on the Forkey-Fingers method below, I take a shot of whiskey like a tequila shot and sub in the baking soda for the salt and the lime for the lemon. Otherwise from that note, the balance should be a fraction of a hairline just over or just under the balance spectrum ratio to ensure the notes of the Whiskey itself are still able to shine through to the drink palette. This drink has traditionally been served and should still be served, ‘UP’. Whiskey Sours should never be served over Ice.

#Whiskey sour mix upgrade

Pro tip: Upgrade by gently adding a float of 1/2 fl oz or so of red wine on top to make it a New York sour. It's a matter of preference - just make sure you're using good ice to avoid off flavors. But equal parts sour-to-sweet is a solid place to start.Īnd don't mind the naysayers: you can totally have your whiskey sour on the rocks, particularly if you're omitting the egg white that would make it a Boston sour (in which case the ice might hamper the foamy presentation, but that's really its only sin). I typically like mine a little more tart, so I go with 1 fl oz lemon juice to 3/4 fl oz syrup. Perfect, perfect, perfect !!! Love the sweet to tart flavor, with a cherry on top.Ī simple cocktail and now a new favorite! I’ll try straight up next. Same recipe, but float a tablespoon or two of fruity red wine on the top. I like a little less simple syrup-maybe 1/2 oz. My bf and I usually make this as written but just snort the baking soda on the side! Good to add egg white 1/4 oz to the shaker👌🏻