WHISKEY SOUR [IBA]
The Whiskey Sour officially dates back to the 1860s, but sailors in the British Navy had been drinking something very similar long before that.
On long sea journeys, water was not always dependable, so to combat that, spirits were often used. Scurvy, too, was another danger on these journeys, so lemons and limes were consumed to help prevent the disease (incidentally, this is also one of the reasons why British folk are called ‘Limeys’).
Finally, sugar and water were added for taste. At this point, the drink is probably starting to sound familiar. (Grog, the rum-based favorite of pirates across the seven seas, is made from the same components, substituting whiskey for the sugar cane-based spirit.)
When it comes to the official record, there are three main points of reference for the Whiskey Sour. The first written record comes in the seminal 1862 book The Bartender’s Guide: How To Mix Drinks by Jerry Thomas.
The Whiskey Sour comes with a massive amount of variants, which would be impossible to list here, but a few select versions that are known can be found below.
August 25th is widely known as the official Whiskey Sour’s day.
Recipe for the original ‘Whiskey Sour’
- 6cl of Bourbon Whiskey
- 3cl of Lemon Juie (freshly squeezed)
- 1.5cl of Sugar Syrup
- Garnish: Orange Slice & Cocktail Cherry
Shake with ice. Strain into chilled glass, add garnish and serve.
Recipe for ‘Boston Sour’
- 6cl of Bourbon Whiskey
- 3cl of Lemon Juie (freshly squeezed)
- 1.5cl of Sugar Syrup
- 2 barspoons of Egg White
- Garnish: Orange Slice & Cocktail Cherry
First shake without ice, a socalled dry-shake, then add ice and shake, strain into glass and add garnish, then serve.
Recipe for ‘New York Sour’
- 6cl of Bourbon Whiskey
- 3cl of Lemon Juie (freshly squeezed)
- 1.5cl of Sugar Syrup
- 2 drops of fullbodied Redwine
Shake with ice. Strain into chilled glass, drop the wine ontop to make it float and serve.