sunday sours: the whiskey sour

Sunday, I decided to stick it to Big Brother by mixing up a classic Whiskey Sour. The recipe in my favorite bar book called for two ounces of blended whiskey and another two ounces of lemon juice, which I found absurd. So I busted out American Bar, amusingly written by a German, Charles Schumann.

Mr. Schumann’s Whiskey Sour recipe had far more sensible proportions, so I mixed one up - except I substituted Rye for Bourbon. The results were all right, but far too sweet, with the sugar overpowering the lemon. For the second round, I omitted an extraneous bar spoon of sugar and came up with the following:

  • 1.5 ounces Rye;
  • 0.75 ounces lemon juice; and
  • 0.25 ounces simple syrup.

Shake vigorously in an iced cocktail shaker and serve in a sour glass*.

Much better. Alert drunks will note that this recipe is similar to the Frisco - which uses Benedictine as a sweetener instead of simple syrup and features slightly more whiskey.

A classic cocktail worth trying, the Whiskey Sour is recommended. However, I likely will not mix them on a regular basis, as I have several other favorites.

One Response to “sunday sours: the whiskey sour”

  1. writer Says:

    I have fond memories of the whisky sours (I used Scotch) I drank in the early ‘eighties. I can still feel the stab of the lemon on my tongue through the silky smokiness of the whisky. I agree about the absurdity of the 1:1 ratio. Eventually I got around to testing varieties of lemon and found Meyer to be good; less tartness and more actual lemon flavour.

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