Think of the Whiskey Sour as a citrusy version of the Old Fashioned. Fresh lemon juice makes it the perfect complement to sunny, Southern-fried days and the kind of humidity they invented cornstarch for. Many bartenders add egg whites, but the earliest printed recipe (in Jerry Thomas’ 1862 tome The Bartenders Guide) doesn’t call for them. We’re with Jerry on this one.
FLAVOR PROFILE
Dry, Sour
STRENGTH
INGREDIENTS
- 2 oz Whiskey
- .5 oz Simple Syrup
- .75 oz Lemon Juice
- Orange Slice
- Cherry
Contributed by Supercall
