Whiskey Sour: When life gives you lemons, leave lemonade and make some Whisky sour. It is one of the most popular whisky cocktails. It is a delicately balanced combination of sweet, bitter and sour with the smoothness of the bourbon whiskey and egg to round it off; it’s just perfect. Although made with only a few ingredients, it is a technical drink to master. But when you get it perfect, it is one of the greater joys of life. On this Whisky Sour Day let’s know more about this delicious cocktail.
Whiskey Sour: Origins & History
The origins of whisky sour come from long sea voyages between North America and Europe. Due to lack of refrigeration, spillage and bad hygiene conditions, sailors used to suffer from scurvy, malnutrition and seasickness. An English Vice Admiral Edward Vernon made a mix of liquor, citrus and sweetener which was a part of the ration sailors used to receive. The same seemed to gain popularity as they landed and spread the recipe of sours.
In an alternate story, researchers say that the cocktail was invented in the Chilean town Lquique in 1872. An English sailor, Elliott Stubb abandoned his ship and opened a bar there. While experimenting with local ingredients he reached to mixing lime juice with sugar and whisky and named the drink “Whisky Sour”.
“The Bartenders Guide” by Jerry Thomas in 1862, had recipe’s of Gin Sour, Brandy Sour and Santa Cruz ( Rum Sour).
The first proper mention was in God fearing newspaper of Wisconsin called Waukesha Plain Dealer, in 1970. It said “Then may God have mercy on your soul, “says I, taking a drink out of my cousin’s glass. “Amen” says the Methodist, as he ordered another Whisky Sour”. A newspaper mention symbolizes the popularity the cocktail had already gained.
The original sour recipes did not contain egg. Some early recipes do mention egg as an optional ingredient. The usage of eggs and bitters to make the whiskey sour as we know it in the modern times seems to have gained popularity in the US Prohibition era. Speakeasy bars popularised the usage of egg as it made the cocktail creamier and the low quality moonshine more palatable.
From 1860 to 1960, whisky sour was an important part of American drinking. It faded out of favour for a while, but it has come back in the vogue. It is the crown of the list of whisky cocktails and can be found in almost every bar menu in the world.
Whiskey Sour: Recipe
Ingredients
- 60 ml Bourbon whiskey
- 20 ml Fresh lemon juice
- 15 ml Simple syrup
- 3-4 Dashes Angostura Bitters
- 1 Egg white (optional)
- Garnish: Angostura bitters and Maraschino cherry
Method
- Add all ingredients into a shaker and dry-shake (no ice).
- Add ice and shake again.
- Strain into a Coupe or Old fashioned glass
- Garnish with 3 or 4 drops of Angostura bitters.
Eggless and Vegan Whisky Sour
For our vegetarian and vegan friends out there. Egg white is an optional ingredient in the cocktail; but if you want to replace egg whites use aquafaba. It is the liquid left after boiling chickpeas or can be strained from canned chickpeas as well. Aquafaba has similar aeration properties that make it work as a replacement of egg whites.
Ingredients
- 60 ml Bourbon whisky
- 20 ml Fresh lemon juice
- 10 ml Simple syrup
- 20 ml Aquafaba
- 3-4 Dashes Angostura Bitters
- Garnish: Angostura bitters and Maraschino cherry
Method
- Pour Aquafaba into a shaker and dry-shake (no ice).
- Add rest of the ingredients and shake vigorously.
- Add ice and shake.
- Double strain into a Coupe or Old fashioned glass.
- Garnish with 3 or 4 drops of Angostura bitters.
Whisky Sour is an open canvas to try out new ingredients; give it your own twist. Try out different types of citrus in place of lemon, agave nectar in place of sugar syrup, experiment with the type of whisky and many other modifications. You can float a full-bodied red wine on the top and call it a New York Sour, HERE is a list of variations on the whiskey sour that you can experiment with.
If you are fond of whiskies and love cocktails; Whisky sour is the junction to mix them both. This easy-drinking refreshing cocktail elevates your senses and makes you crave for more. I am sure you will fall in love once you try it.
Whiskey Sour: Pro Tips
- Always use bitters to subdue the smell and taste of egg whites/aquafaba
- You can replace bitters with citrus zest, baking essence like vanilla essence, sweet spice powder like cinnamon, or edible herb oils.
- Always use a cloth to hold the cocktail shaker while working with egg whites/aquafaba to protect yourself from spills
- Use large pieces of ice during the shaking to ensure a creamier and more stable head.
The Classic Whiskey Smash is another classic cocktail you can try making at home. Find the recipe HERE
