Origin Of The Whiskey Sour
While whiskey has been around and being enjoyed for hundreds of years, the whiskey sour was birthed about 150 years ago. Seems criminal we went so long without it, doesn’t it? Well thanks to the Wisconsin newspaper that first mentioned the drink, it’s been a classic staple for as long as any of you reading this can remember.
The cocktail consists of whiskey, lemon, sugar, egg white, a cherry and occasionally bitters (as a garnish.) It can be served on the rocks or up, the choice is yours.
Yes. Egg white. In a cocktail. If you’ve heard of this or had this before, you’re a pro. If you haven’t, don’t let it turn you away! It doesn’t make the drink taste much different, but it gives you a very creamy, smooth mouth-feel that takes the experience of drinking it to another level. If you are worried about salmonella, don’t be. While we can never be 100% certain, all chickens are vaccinated against salmonella and your risk is extremely low.
Whiskey Sour Garnish Games
Traditionally, a whiskey sour is garnished with a maraschino cherry. The newer, “craft cocktail” whiskey sour, still uses a cherry, but it’s the fancier Luxardo cherry. You will also find that the egg white gives you a beautiful frothy cocktail after shaking, and some bars/restaurants will dash bitters on the top, in the foam. If you choose to serve the drink up, in a martini or coupe glass, you can even make a design with the bitters in the foam (see below.) Whether you choose a cherry, bitters or both to garnish your drink, just make sure it’s dressed to impress!
Time to get down to business!
Classic Whiskey Sour
- 1 Cocktail shaker
- 1 Bar Jigger
- 1 Old Fashioned glass or coupe glass
- 2 oz. Whiskey
- 1 oz. Lemon juice
- .75 oz. Simple syrup
- 1 Egg white
- 4 dashes Aromatic Bitters *optional
- 1 Luxardo cherry
- Fill shaker tin with ice
- Add whiskey, lemon and simple syrup to tin
- Add egg white to tin
- Shake vigorously for 10-15 seconds
- Strain into couple class or over fresh ice
- Garnish (cherry, bitters or your preference)