![]() Rather than the cocktail being just a scale between the sweet and sour, the addition of bitters makes the flavor profile more interesting and enhances both the sweetness and the sour when the elements are in balance. I also love including bitters in my sours, either in the form or dashes of a complementary or contrasting flavor or by adding an amaro to the recipe. For myself, I prefer a whiskey sour that tilts more to the sour end of the spectrum than the sweet while my family prefers the sweeter end. I’ve found that each drinker has a slightly different preference for the amount of sweet and sour in the cocktail. While those ratios may vary based on the specific sour or sweet you use, the place to start with any sour is 2:1:1. The Whiskey Sour Ratio Blackberry Sunset Whiskey SourĪt its heart, the whiskey sour is an easy recipe to remember: two parts spirit, 1 part sour, and 1 part sweet. Or, you’d at least be able to make it to the next port. Between the rum, the sugar and citrus, you’d have a happy and healthy ship of sailors. A bit of sugar would make it more palatable. So each day, the sailors might have a ration of rum and water with some citrus mixed in. Scurvy, caused by a lack of vitamin C, was rampant on long sea voyages, and one way to keep sailors supplemented with vitamin C was a bit of citrus juice each day. To keep the sailors from getting rowdy it was cut with what water they did have. The first recorded recipe of it is in Jerry Thomas’ The Bartender’s Guide of 1862, but there’s evidence that sailors were the first to drink this sort of sour cocktail.įresh water was rare on long voyages and sailors often had a ration of rum each day. Sours take out the weak and alter the old ratios just a little to get to a great balance of base spirit, sweet and sour. Punch generally contained spirit, sour, sweet and weak (tea or other filler beverage). Commonly thought to have derived from punch – considered to be the earliest of all cocktails – it’s a parsed down version of that ratio. I’ll be brief, but the sour itself is one of the earliest cocktails. These three whiskey sour variations in turn lead to hundreds of fantastic riffs by altering the base of just 3 or 4 ingredients. While there are endless variations of the whiskey sour, I’m focused this week on the three most well-known: the basic whiskey sour, the egg-white or Boston sour, and the New York sour (with a red-wine float). This week I’m focused on sours and as a bourbon girl I’m of course favoring the whiskey sour as my start to the week. As an iconic cocktail, the whiskey sour meets several cocktail criteria for me: it’s easy to make, doesn’t require difficult ingredients, and is inevitably refreshing when made well. Summer’s not over yet, and as far as I’m concerned, the whiskey sour is always in season. You'll also find an excellent rendition at Las Vegas gin joint Juniper, located in the Park MGM.Jump to Recipe Print Recipe Classic Whiskey Sour The Sazerac Bar at the Roosevelt Hotel in New Orleans (the birthplace of the beverage) is our preferred venue. It also takes an experienced hand to master the art of achieving peak Ramos Gin Fizz frothiness, so if you're intrigued by the cocktail (which you absolutely should be), seek out spots that specifically list it on the menu. ![]() For one, it's a fairly cumbersome drink to make, so if the joint happens to be busy, you may be met with an icy glare if you attempt to ask for one (and that's assuming they're stocked with all the ingredients). ![]() This is not the type of cocktail that you want to order at any old bar. The fizz comes courtesy of soda water which is combined with its cohorts in a Collins glass. That's shaken up (for at least 30 seconds) with gin, heavy cream, an egg white, simple syrup, and a teaspoon of orange flower water. The sour component is covered by the citrus duo of fresh lime juice and fresh lemon juice. If you happen to be averse to raw egg in your beverages, seek out the Chilean pisco sour which skips the whites and adds ginger and powdered sugar. The result is a tart, fruity, and creamy cocktail that is wonderfully refreshing. Strain and pour into a chilled coupe, and finish with a few drops of bitters. All the ingredients are added to a cocktail shaker and the trick is to start with an aggressive dry-shake in order to emulsify the egg whites, then add ice for another round of shaking. Our version also includes lemon juice, lime juice, simple syrup, and, of course, the signature spirit. While some whiskey sour variations may include an optional egg white, the frothy topping is an absolute must for an authentic Peruvian pisco sour. Chile and Peru lay claim to being the source of the most famous pisco-based drink, the pisco sour (it is the national drink of both South American countries), though regardless of its point of origin, the Peruvian version is the more likely rendition to show up on a cocktail menu in the U.S.
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