![]() Don’t bite her head off if she uses ¾ instead of 1! But just keep that in mind if you’re watching a bartender mix your sour. It’s really a matter of your personal preference. *Some bartenders (like the ones who taught me) subscribe to the 2: ¾: ¾ rule instead. Variations of this ratio make most of the drinks you order at a bar: Gimlets, Mojitos, and even French 75s! This means two-parts liquor to one-part sour to one-part sweet. Whiskey Sours (in fact, all sours) follow the golden ratio of cocktails – 2:1:1*. Now that many craft bartenders and mixologists have gotten back into creating elegant cocktails with fresh ingredients, simple drinks like the Whiskey Sour is on the rise once again! How to Make a Whiskey SourĪ typical whiskey sour you’ll get in most bars these days involves three core ingredients: whiskey, citrus, and sugar. Sickly sweet and seriously sour, no serious drinker in their right mind would dare risk one of those on their nice whiskey! In the 1960s it achieved a brief peak.Īnd then we were hit with the horror that is bottled cocktail mixes. It’s taken several decades for the Whiskey Sour to recover. (You can imagine, lemon and sugar wouldn’t really be enough to hide the flavor of moonshine or Everclear for example.) They just weren’t equipped for subtle, simple cocktails. With good alcohol at a premium, most bars only had illicit drams made with low-quality ingredients. Unfortunately, Prohibition knocked Whiskey Sour off its horse. Thus, the elegant Whiskey Sour rose to popularity as bourbon was hitting full swing. Areas all across America had access to all the best and freshest ingredients. With the advent of the railroad, suddenly fresh citrus fruit could be widely available quickly. When the sailors disembarked, they carried this recipe with them and expanded it to more readily available liquors like whiskey, brandy, and eventually bourbon. Mixing rum, citrus, and water was a great way to stay healthy, hydrated, and scurvy free! (Not to mention dilute the rum, so your sailors didn’t fall over every time you hit a wave.) ![]() To avoid scurvy (an illness involving weakness, fatigue, and bleeding caused by lack of vitamin c), boats often carried limes and lemons. On ships in the 1700s, there was no safe way to store food or water for months at sea. History of the Whiskey SourĬitrus has long been added to drinks, a practice that probably began as 18th-century sailors crossed long sea voyages for months at a time. And the sour is one! A basic sour involves a base liquor, lemon or lime juice, and a sweetener, usually sugar or simple syrup.Ĭommon sours you’ve probably already heard of: Daiquiris, Margaritas, Sidecars, Tom Collins, Cosmopolitans, and Gin Daisies. They are one of the oldest cocktails and feature in the 1862 book How to Mix Drinks by Jerry Thomas.Įssentially the original cocktails created the rules for mixing drinks even today. The Sour just means a family of mixed drinks or cocktails involving a sour component, usually citrus. ![]() A whiskey sour is a variation on a key type of drink in general: The Sour. One of the most delicious cocktails on the planet, obviously! But I’m guessing you’re looking for a little more than that. Whether you’re thinking of ordering it at your next happy hour or want to add it to your home cocktail bar, we’ll give you a run-down of everything you need to know about Whiskey Sours. What goes best? We’ve looked at five classic whiskeys that will change the flavor profile of your cocktail from bourbon to rye, to even smoky scotch! And you’ll definitely be able to order it at any bar you visit. Versatile and delicious, it has a long history and dates back to the very inception of mixology! Even better? It’s so easy to make you can quite easily try it at home. Whiskey Advocate calls the Whiskey Sour the “ essential whiskey cocktail.” Its universal simplicity and elegance are making a comeback.
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