Traditional Whisky Sour
The whisky sour is one of the simplest drinks you can make. It is easy and refreshing, and unlike many complicated drinks, the simple ingredients really highlight the whisky and allow it to shine through.
The humble whisky sour is one of the basic spirit+citrus+sugar cocktail recipes that serve as the backbone to American cocktails. Citrus in the below cocktails can vary between fresh lemon juice and fresh lime juice (or some combination of both). Sometimes, it also includes a splash of orange juice or orange liqueur (like Triple Sec).
For those interested, here are the basics on this theme:
- whisky+citrus+sugar - The whisky sour
- gin+citrus+sugar - The gimlet
- vodka+citrus+sugar - The lemon drop [sometimes called the lemon drop martini]
- rum+citrus+sugar - The daiquiri
- tequila+citrus+sugar - The margarita*
- brandy+citrus+sugar - The sidecar
- cachaça+citrus+sugar - The caipirinha
*It is said that the whisky sour is the precursor to the margarita. Back in the late 1800's the whisky sour was often called the whisky daisy, and when whisky for this popular cocktail was hard to find in Mexican resorts, they switched to using local agave spirits (tequila). The name "Margarita" happens to be the Spanish word for "daisy".
1½ oz Catoctin Creek Roundstone Rye
¾ oz simple syrup
¾ oz fresh squeezed lemon juice (Never ever use sour mix! It is nasty!)
1 egg white (optional)
If using egg white, combine all the ingredients in a shaker without ice. Shake to combine ingredients and froth egg white. (This is called a "dry shake".) After the dry shake, add some ice, and shake briefly once more to chill the ingredients, but no too much to lose the foam. Strain and pour into a cocktail glass.
If not using egg white, combine the ingredients in a shaker of ice, strain and pour into rocks glasses with ice.
Garnish with a lemon wedge and a cherry on a bamboo skewer.