(It was also invented in Chicago, not New York, but that’s another story for another time.) It also includes amaretto liqueur, which adds a nutty note.įor a smokier twist, try the Penicillin. There’s also the Amaretto Sour, which, like the New York version, uses bourbon. Consider the New York Sour, which replaces whiskey with bourbon and adds red wine. When something is as tried and true as this classic drink, there are naturally going to be variations. What Are Popular Variations of the Whiskey Sour? Egg white will create a creamier, richer cocktail with a frothy head, while eggless sours will tend to have a cleaner, zestier, more refreshing profile. If you choose to forgo the egg, simply omit it.
Notes of vanilla, lemon, and orange round out the flavor profile, and make for a classic whiskey.
#Whiskey sour how to#
How to Make a Whiskey Sour Without Egg WhitesĮarly recipes for the whiskey sour largely did not use egg white, though you’ll find it listed in many formulations. The Whiskey Sour provides a smooth balance of sweet and sour. You’ll see countless variations of this drink in cocktail books and recipes across the globe, but it’s hard to beat the simple beauty of the easy, three-ingredient whiskey sour recipe. It’s an all-season drink and a consistent crowd pleaser for both those new to whiskey and aficionados. However, since the turn of the last century, as bars have reverted to well-crafted versions of classics, the whiskey sour has once again regained its position at the top of the classic cocktail pantheon. Instead of a whiskey sour, drinkers were far likelier to order a margarita in the 1960s. However, the whiskey sour’s fortunes waned in the latter half of the 20th century as pre-bottled ingredients rose in prominence, and the timeless combination of fresh lemon juice and sugar was replaced by packaged sour mix. A sour has the following basic elements: liquor, citrus (usually lemon juice), and simple syrup. It then spent the next 100 or so years as one of the most popular cocktails in America. However, this isn’t a sweet, girly-drink. Whiskey sours are typically made with bourbon, which tends to be sweeter than scotch whiskey. When shaken the egg white becomes very frothy and leaves a foamy head on the cocktail. According to The Oxford Companion of Spirits and Cocktails, there aren’t any more mentions of it until the 1860s. A classic whiskey sour is made with whiskey, lemon juice, sugar and egg white. The first written mention of the whiskey sour dates back to the early 1800s. In its most basic, a sour is an umbrella term for a number of cocktails that include a spirit, lemon juice, sugar and water for dilution, usually in the form of ice. Given the cocktail’s name, you (hopefully) know the whiskey sour falls into the latter group. There are many subcategories of cocktails, but the two main groups are spirits-forward and sours. While variations exist, the sour as we know it today is thought to have been codified around the same period as the old fashioned, during the mid-1800s. Perhaps owing to its three-ingredient simplicity-whiskey, lemon and sugar-the whiskey sour recipe has remained a mainstay in American drinking culture for over 150 years. The cocktail can then be served on ice and garnished with a lemon twist.Few drinks are as iconic as the whiskey sour. Alternatively, for a more convenient method, pour the batch into an iKegger Black Edition mini keg with the included nitro setup, inject one cream charger (N2O) and shake to combine. Then, combine all ingredients and store in a bottle, shaking as needed in a cocktail shaker with ice. To prepare, ensure all ingredients are well chilled beforehand.
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