Whiskey Sour

NY Times recipe from Ali Slagle ho states, “The whiskey sour is a trusted combination of sweet, sour and spirit. A true classic, it’s remained largely unchanged since its first printed mention in 1862 in the book ‘How to Mix Drinks’ by Jerry Thomas. This recipe gives instructions for its two most common forms: frosty over ice or frothy with an egg white (also known as a Boston sour). For a spicier, drier drink, use rye instead of bourbon; for a New York sour, float 1/2 ounce red wine over the top; and for garnish, consider an orange slice or maraschino cherry.”

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Whiskey Sour

  • Total time: 10 Minutes
  • Servings: 1 Drink

Ingredients

  • 2 oz Bourbon or Rye Whiskey
  • 3/4 oz Lemon Juice (from about 1 lemon)
  • 3/4 oz Simple Syrup
  • 1 Egg White (optional)
  • Ice
  • Orange Slice or Maraschino Cherry, or both, for serving (optional)

Directions

  • 1)

    In a cocktail shaker, combine the whiskey, lemon juice and simple syrup. If using egg white, add to the shaker, cover and shake for 10 seconds to combine.

  • 2)

    If not using egg white, or after shaking the egg white, add ice, cover and shake vigorously until the outside of the shaker is chilled, 10 to 15 seconds. If using egg white, strain into a chilled coupe. If not, strain over fresh ice into a rocks or old-fashioned glass. Serve with an orange slice and maraschino cherry, if desired.

Notes

Source: https://cooking.nytimes.com/recipes/1024336-whiskey-sour