Whiskey is best enjoyed at the highest quality and straight (or with a chilled stone depending on the ambient temperature). Normally, I would never encourage mixing whiskey with anything fruity and sweet but when summer hits and the temperature rises, exceptions must be allowed. Enter the Whiskey Sour. The drink that allows you to enjoy the oak and vanilla hints that we all love from whiskey with the refreshing chill that comes from a nice glass of lemonade. It’s just what you need after spending hours bringing the earth under your dominion (mowing the grass). The problem is, the exception that is made in mixing whiskey with sour, fruity, and sweet can only be made if it’s done proper and with class. This means you need to toss that cloudy yellowish white liquid that is making false witness as an acceptable addition to your cocktail and learn how to craft a Sour that would make the bartender who invented it in 1870 proud.
The Tools and Supplies
- Boston shaker w/ pint glass
- 1.5 oz of quality bourbon or whiskey (I prefer Buffalo Trace for this drink)
- .75 oz fresh lemon (if you intend on using one of those squeeze bottles of lemon juice, you might as well close this article and go get the bottle of the sour mix out of the trash can)
- 1 large egg, white only (per drink)
- .5 oz 2:1 simple syrup (make a batch of this stuff by mixing 2 cups of sugar with 1 cup boiling water)
- Ice that doesn’t taste like the year old frozen meats in your freezer
- Fill shaker glass 3/4 of the way with ice.
- Add all of the remaining ingredients.
- Shake with vigor.
- Keep shaking. You aren’t done until the outside of the metal shaker is cold to the touch and creating condensation.
- Strain into a chilled rocks glass and garnish with lemon or lime slice.
- Make another for someone you love, pat yourself on the back for making a cocktail like a sir, and go sip your masterpiece on the porch while the kids run around in your freshly cut grass!