How to Make the Perfect Whiskey Sour
In its heyday, the classic Whiskey Sour was once the most requested cocktail in America. Between its simple formula, a perfect blend of sweet and sour flavors, and the possibility for variation, it’s well-deserving of a place in the cocktail hall of fame. However, with the advent of pre-made, chemical-tasting sour mix, the Whiskey Sour’s reputation has taken a hit in the last few decades, becoming synonymous with college party concoctions of one part cheap bourbon with four parts sour from a plastic bottle.
We at Brother Justus want to elevate the Whiskey Sour to a place of honor once more, and that starts by going back to its roots, sourcing the best ingredients, and—of course—using Brother Justus American Single Malt Whiskey.
The History of the Whiskey Sour
Ahoy, Sailor! You may have heard the story about sailors of old stockpiling citrus fruits aboard their ships to help prevent scurvy outbreaks; the natural vitamin C found in citrus juices helped them fend off the disease. Included with the rations of lemons, limes, and oranges were liquors like rum, gin, and whiskey, so sailors would have something safe to drink in an absence of potable water. Over time, sailors came to mix the citrus juice with the liquor, creating cocktails that not only tasted good but effectively prevented disease. Thus, the Whiskey Sour was born.
After decades enjoyed by seafarers near and far, the Whiskey Sour finally made land, growing in such popularity that Jerry Thomas included it in his 1862 version of “The Bartender’s Guide.” Thomas’ original recipe consisted of just three ingredients: whiskey, lemon juice, and sugar. To this day, those three ingredients still serve as the basis of the Whiskey Sour, though variations and innovation have greatly expanded the possibilities of this drink. In the UK, brandy is often used in place of whiskey; the New York sour tops it with a float of red wine; and at Brother Justus, we include an egg sour in the recipe for a silky smooth texture and body, sometimes referred to as a Boston Sour.
Why We Love It
“Sour” drinks are a broad category of cocktails with a makeup of spirits, sugar, and citrus. Not always sour to the taste, the balance of each ingredient can be adjusted to make the drink more spirit-forward or sweeter. Margaritas, Daiquiris, Mai Tais, and more fall into this realm of whiskey sours, but perhaps the most well known sour is the Whiskey Sour. Traditionally made with bourbon, lemon juice, simple syrup, and garnished with a few drops of bitters, what takes this drink a step more is the option to add an egg white. The egg white often tames the tartness of the citrus flavor while creating a smooth texture in each sip.
In the Brother Justus Cocktail Room, the egg white makes all the difference. The velvety mouthfeel we get from the egg white lets our American Single Malt Whiskey shine, its butterscotch, caramel, and vanilla oak flavors coming through on a fluffy cloud.
The When a Whiskey Sour is made without an egg white, it’s served over ice to dilute the sour mix. It’s often reminiscent of the drinks those sailors had hundreds of years ago - it’s not high-brow, and feels more like a “working man’s” Whiskey Sour. When it’s made with egg white, there’s no need for the rocks. The lush, airy, velvety feel of the drink doesn’t need any dilution.
Whiskey Sour Recipe
Now, it’s time to flex those home bartender muscles and make this storied cocktail on your own! We’re obviously partial to our own Brother Justus Whiskey Sour recipe, but as with any cocktail, there’s room for interpretation. Here are a few tips and tricks to crafting the perfect drink:
Fresh lemon is essential and always better tasting than prepared lemon juice.
Second, while some bartenders prefer to use only a wet OR dry shake, we do both at Brother Justus! A wet shake involves ice to break up and aerate the molecules in the egg white, to fluff them, similar to making a meringue. A dry shake involves no ice, just the contents of the cocktail (some may choose to use a piece of metal, like a blender bottle agitator, but it’s not as easy as a wet shake and letting the ice just do its job). Behind our bar, we do a wet shake first with ice to cool down the ingredients, and then a dry shake with the egg white.
We also recommend a double strain, one after the wet shake and one after the dry shake to get a better looking cocktail; all the bubbles will be the same size and the egg white will be fully incorporated into the drink. Our staff use a Hawthorne strainer, then a fine mesh strainer (like one you’d see it a baker’s kitchen).
Now, onto the cocktail-making!
Whiskey Sour Ingredients
2 oz Brother Justus American Whiskey
1 oz fresh lemon juice
¾ oz honey
1 egg white
Step 1. Crack your egg and divide the white from the yolk. Dispose of or save your yolk, and place the white in your shaking tin.
Step 2. Add the whiskey, lemon juice, and honey to the tin, then add ice.
Step 3. Shake vigorously until frost forms on the outside of the shaker.
Step 4. Strain the drink out of the bottom of the tin into the top, and dispose of the ice. Pour the drink back into the bottom of the tin, reseal, and shake forcibly for at least 10 seconds.
Step 5. Double strain the drink: first, into the top of the shaker with your Hawthorne strainer, then into the glass through the mesh sieve.
We don’t put any garnish on our Whiskey Sour because it may just float to the bottom through such a fluffy drink, but you could use an atomizer to mist a dash of bitters over the top, or include an orange peel on the rim!
After you’ve mastered the Whiskey Sour, try your hand at other members of this tart, citrusy cocktail family! We recommend the Ramos Gin Fizz, the Whiskey Sour’s more sophisticated gin cousin, and the Gold Rush, a bourbon-based sour that drinks like the whiskey version of a Bee’s Knees.
And as always, if you’d rather have someone make the drink for you, come visit us in the Cocktail Room - we’ll have a chair waiting!
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