Whiskey Sour
The whiskey sour is a carefully crafted mixture of sweet, sour, and spirit. This beverage, featured in Jerry Thomas's 1862 publication "How to Mix Drinks," has retained its authentic nature and is widely regarded as a timeless classic. The recipe provides instructions for its two most common variations: served frosty over ice or prepared frothy with an egg white (also called a Boston Sour). Add a ½ounce of red wine to the floater of a New York Sour; substitute rye for bourbon for a spicier, drier cocktail; and garnish with a maraschino cherry or orange slice.
Instructions
- Combine the rye, lemon juice, and simple syrup in a cocktail shaker. If using the egg white, place it in the shaker, cover it, and shake it for 10 seconds. If you are not using egg white or have already shaken the egg white, proceed to add ice to the shaker.Then, cover the shaker and shake it with great force until the outside of the shaker becomes cold, which should take approximately 10 to 15 seconds. When using egg white, pour it through a strainer into a chilled coupe glass. If not,pour the mixture through a sieve onto a new batch of ice in rocks or old-fashioned glass. If preferred, garnish with an orange slice and maraschino cherry.
