Liquor Cabinet
Classic Whiskey Sour
Formally introduced to the drinking populace in Jerry Thomas' 1862 guide How to Mix Drinks, or The Bonvivant's Companion, the Whiskey Sour is such a ubiquitous workhorse of a cocktail that it has survived several generations of bastardizations. Like the Daiquiri, it likely has roots in seafaring journeys. Also, like the Daiquiri, the core elements of the Whiskey Sour are so simple that seemingly any mix of citrus and brown booze might dare take its name. The original was likely made with rye whiskey, without the addition of egg white, but soda water, which most bartenders must have decided was a terrible idea, since it was removed in subsequent recorded recipes. While eggs were essential to drinks like nogs and flips, its role in a sour largely remained a matter of personal preference. Having survived the creative abuses of both prohibition and the cocktail dark ages of the 80's, the Whiskey Sour largely remains an “egg white optional” order, but we would recommend it - whether using bourbon or rye, it works wonders in foregrounding the base spirit while imparting a velvety texture on the cocktail.
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