Whiskey Sour

The Whiskey Sour is another venerable whiskey based drink with a disputed past and a wealth of variations.  Whilst its sharp initial strike of lemon juice can be off-putting to some, it really comes in to its own as an after dinner drink on your summer holidays, and with a slight leniency that reads lemon juice as water, it still fits with our four key ingredient principle.

The sours are a whole family of early cocktails that predate their oft-confused but by no mean close relations the Sourz.  Sours are categorised, perhaps unsurprisingly by their use of a sour juice (lemon or lime) instead of the water of our traditional Bittered Slings, and other famous sours include the Margarita (tequila, triple sec and lime), Sidecar (brandy, triple sec and lemon) and Daiquiri (rum, sugar and lime).

The legend of the Whiskey Sour takes us back to the then Peruvian, now Chilean port town of Iquique in 1872 where Elliot Stubb an English sailor decided to jump ship and open a bar.  Stubb experimented with a range of local ingredients and settled on a most agreeable range of aperitifs based around the limon di Pica which he added to any liquor he had to hand.  After adding a liberal splash of whiskey and a strong dose of sugar to his limon one day, Stubb hit upon a delicious sweet and tart concoction which he dubbed the Whiskey Sour.

As is usual among drinks of a late Victorian vintage, the official recipe (should such a thing exist) is subject to intense debate.  In the absence of Elliot Stubb’s limon di Pica though, the classic method is as follows:

  1. Shake a large measure of whiskey, the juice of a lemon, a tablespoon of sugar syrup, half an egg white and four dashes of bitters with ice.
  2. To get the frothiest results, shake first with ice (twenty seconds) and then dry shake (without ice) for ten seconds.
  3. Strain into a rocks glass with fresh ice and garnish with a twist of lemon peel.

One of the key variants of this recipe is to omit the egg white, which is only recommended if you find yourself in a Whiskey Sour emergency (who hasn’t?), or if you’re like me and can’t be expected to separate an egg white at a crowded cocktail party, or don’t expect to need a whole bottle of egg white in your fridge.  Ultimately however, the drink is much the poorer for the absence of egg white, so this is strictly to be approved for emergency use only.

A far better variant can be obtained by using camomile infused bourbon for a Camomile Sour.

Advertisements

6 comments on “Whiskey Sour

  1. […] On recommendation I’ve opted for a green tea infused dry vermouth and a chai infused sweet vermouth.  The former to provide a healthy jasmine tint to the classic Martini, and the latter to spice up (quite literally) my Manhattans and Whiskey Sours. […]

  2. […] mix is a key ingredient for a world of sour drinks (think Margarita, Whiskey Sour and Cosmopolitan).  It is almost as easy to make as simple syrup, as all it requires is the […]

  3. […] At the same time, I opted for the same ratio of Camomile to Jim Beam to create 200ml of a versatile Camomile Bourbon for use in exotic Manhattans and Whiskey Sours. […]

  4. […] more successful than the other.  That is why we find the Gin Fizz and not the Gin Sour, and the Whiskey Sour but not the Whiskey Fizz on the list of all time classic mixed […]

  5. […] having run out of regular bourbon (shock-horror indeed). I tried the camomile-infused version in a Whiskey Sour.  What a revelation.  The lemon and the camomile sat so well together I now almost despair a […]

  6. […] The second of my ‘around the world’ themed cocktails (see Strawberry Fields for an explanation) took in the pistachio trees of the Middle East, the lemon groves of Asia, the sugarcane plantations of the tropics and the corn fields of the American South with a nutty twist on the classic Whiskey Sour. […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s