New York City, 1860ish

The Whiskey Sour is one in a family of “Sours” – modify the sweetener from simple syrup to honey syrup and you have a Gold Rush. Make it maple syrup and that’s a Rattlesnake. Make it with rum & lime, call it a Daiquiri. Keep swapping things around and tweaking proportions and you’ll get a Margarita, a Jack Rose, a Wild-Eyed Rose, a Sidecar… endless variations. Jerry Thomas first covered Sours in his 1862 book and just about every cocktail book since then has featured a version. I’ve uncovered a baffling array of recipes called “Whiskey Sour” – tall with soda in a Collins glass, frappe-style with blended crushed ice and Angostura bitters in a fizz glass, whiskey-forward on the rocks, citrus-forward up in a cocktail glass, and more. The original was surely just whiskey, lemon, and sugar, most likely on the rocks. Two hitchhikers this drink picked up along the way make a great addition: egg white and Angostura bitters. The egg brings body and texture, the Angostura helps mask the wet-dog smell that egg foam sometimes gets (plus it adds those delicious cinnamon and clove spices). Try it this way, then feel free to fiddle around with it, coming up with your own spin.

THE KIT

Hardware: Shaker, Jigger, Fine-mesh strainer
Ice: Ice cubes
Glassware: Cocktail glass or coupe
Spirits: Bourbon whiskey (recommended: Bulleit, Wild Turkey 81, Four Roses “Yellow Label”)
Mixers & Liqueurs: Simple syrup, Egg white
Juices, Accents, & Garnishes: Lemon juice, Angostura bitters, Lemon wheel, Maraschino cherry

HOW TO

Chill a cocktail glass or coupe in the freezer at least ten minutes. Separate one egg, discarding the yolk. Lightly mix the egg white with a fork – this’ll help you measure it out.

In an empty shaker, add:
2 oz bourbon whiskey
1 oz lemon juice
1 oz simple syrup
1/2 oz egg whites

Make sure you have a good, tight seal (egg whites can foam up and expand when shaken). Shake without ice for 20 seconds to blend. Add a few ice cubes and shake again, hard, for at least 30 seconds. Double-strain into the chilled glass using a fine-mesh strainer.

Allow the egg foam to rise to the top (you can also spoon some residual foam out from the shaker) and, in a ring, drop:

8 drops Angostura bitters

Swirl the Angostura bitters with a cocktail pick to decorate the top of the drink. Garnish with a lemon wheel and Maraschino cherry pinned together with a cocktail pick.

One Response to WHISKEY SOUR

  1. Patricia Gibbs says:

    My dad made the best whiskey sours, He used a can of frozen lemonade, ice cubs, scotch and an egg white. He beat the mixture in the blender and the egg foamed. He served it in fluted glasses with a Maraschino cherry on a tooth pick which is laid across the glass.

    I can’t remember if dad used a whole egg, but it was foamy and delicious.

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