Wednesday, June 25, 2008

The Whiskey Sour

Never has such a simple cocktail brought such pleasure! And it's amazing how drastically different this drink is when you use that horrible stuff we all know & despise: sweet and sour mix, instead of using fresh lemon juice and sugar.

  • 1.5 to 2.5 oz. Whiskey (I prefer 2 oz.)

  • 1 oz. Fresh Lemon Juice

  • 1/2 to 1 oz. Sugar Syrup (I prefer 3/4 oz.)

  • Shake vigorously for 20 seconds and then strain into an ice-filled glass*

  • Garnish with a brandied cherry or twist of lemon or orange

* The Whiskey Sour was traditionally served "straight-up" in a Sours Glass...basically a stemmed, wide opening glass, much like a small version of the champagne flute. These days the Whiskey Sour (or Amaretto Sour, Tequila Sour, etc) is usually served "on-the-rocks" in a 9 to 12 ounce glass.

Most of our clientele at the bar prefer this drink with 2 ounces Whiskey, 1 ounce of Lemon, and 1 ounce sugar syrup. Play around with the above proportions and find a formula that works best for you.


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