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The Whiskey Sour is one of the classics of the whiskey world and the basis for the drink has even older origins. The drink can be made with different types of whiskey and even bourbon whiskey and has given rise to a whole range of sour recipes variations to try – although you should always start with the original!
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History of the Whiskey Sour
Like most cocktails, the history of the Whiskey Sour is a little vague. There is mention of the drink published in a Wisconsin newspaper called the Waukesha Plain Dealer back in 1870 but the man given the credit for creating the drink was called Elliott Stubb and that he invented it in 1872 – or maybe he was just the first to master the drink as we know it today.
In fact, the idea of adding citrus fruits to spirits has a much older history. Back in the 1700s, sailors of the British Navy took to adding fruit juice to spirits such as whiskey, rum or gin to keep the juice but mainly to stop the spread of scurvy among the sailors. The combination was good but was even better when some sugar was added to the mix, making the sour a little less sour.
Classic whiskey sour cocktails
The classic cocktail is made with three parts whiskey and two parts lemon juice and 1 part Gomme syrup.
Gomme syrup is a French ingredient that uses a two to one ratio of sugar to water and adds gum Arabic to keep a smooth texture. The whiskey, juice and syrup is shaken with ice then strained into a glass and the garnish added.
Some people make the drink in a cocktail glass while others use a rocks glass. It is decorated with lemon rind, a maraschino cherry and an orange slice. If you don’t have Gomme syrup or the ingredients to make it, you can also substitute this for simple sugar syrup which you can make yourself or buy pre-made from most supermarkets (easier and lasts longer!!).
The other big debated ingredient in the egg white – some lists include an egg white in the mixture as it makes the drink smoother. Others avoid it because they don’t like it or there are still underlying concerns about consuming raw egg. So, the egg is definitely a personal choice. Often, the cocktail made with an egg is known as the Boston Sour.
Ward 8
One of the main off-shots from the Whiskey Sour is the Ward 8 (or Eight). This was made first in 1898 in the Locke-Ober restaurant in Boston, Massachusetts. The drink was created to celebrate long-serving politician Martin M Lomasney who typically won his election with Ward 8.
The original recipe for the Ward 8 was:
- 2 ounces rye whiskey
- ½ ounce lemon juice
- ½ ounce orange juice
- 1 teaspoon grenadine
- Maraschino cherry to decorate
The whiskey, juice and grenadine is added to a shaker with ice then strained into a cocktail glass then decorated with a cherry. And, for some, a paper Massachusetts flag too!
Other variations
Because the Whiskey Sour is a simple, classic cocktail, there is no shortage of variations and drinks based on it. Here are a few of my favourites.
Baltimore Bang
Swap the whiskey for apricot brandy to make a sweeter drink and you have the Baltimore Bang. Sometimes it is made with cognac and known as the same drink and is associated with the bottle of cognac left at the grave of Edgar Allan Poe in Baltimore each year.
Maple Rye Sour
This drink replaced the Gomme syrup with maple syrup and the whiskey with rye whiskey. A touch of orange juice is added to brighten up the colour or you can add some Luxardo Amaro Abano if you like.
Libertine
If you like a bit of art in your cocktail and to really make the drink, then this one might suit you. Boil a sprig of rosemary with two ounces of sugar syrup. Leave it to cool and remove the herb then add the syrup to four ounces of bourbon, two of lemon juice and two of orange marmalade. Pour into a glass and add a tablespoon of maple syrup with fresh orange juice and the white of an egg. Pour again over a fresh sprig of rosemary and enjoy – if you aren’t too worn out that is!
Pisco Sour
This is a well-known Peruvian cocktail that shares much in common with the Whiskey Sour. It uses pisco, a yellow or amber coloured brandy made in Peru and Chile along with lime and sugar syrup. The standard measurements are 4.5 cl pisco to 3 cl lime juice, 2cl of sugar syrup and one egg white. The drink may actually be older than the Whiskey Sour but others say it originated in Lima, Peru in the 1920s.
Midori Sour
This one has the colour of Midori going for it so is a luminous green shade. It uses 1.5 ounces of Midori liqueur with two ounces of sour mix, 1.5 ounces of lime juice and a dash of lemon and lime soda. It is served in a rocks glass and with a maraschino cherry to decorate.
Sweet on the sour
Sour cocktails aren’t for everyone – my husband wouldn’t like them if he was much of a cocktail drinker. But if you like the contrasting flavours or to experiment with a classic then the Whiskey Sour is definitely worth considering.
The Whiskey Sour
Learn to make one of the classic whiskey cocktails that uses just three easy ingredients
Ingredients
- 2 ounces whiskey
- 3/4 ounce fresh lemon juice
- 1/2 ounce simple syrup
Instructions
- Add the ingredients to a cocktail shaker with ice and shake
- Strain into a coupe glass
- Garnish with three drops of Angostura bitters
Notes
If you want a thicker drink, add 1/2 ounce of egg white into the shaker
Nutrition Information:
Yield:
1Serving Size:
1Amount Per Serving: Calories: 159Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 8gFiber: 0gSugar: 7gProtein: 0g
