One thing you definitely don’t see in the original recipe? Egg whites. Fill the glass full of shaved ice, shake up and strain into a claret glass.1 wine-glass of Bourbon or Rye whiskey.Take 1 large tea-spoonful of powdered white sugar, dissolved in a little Seltzer or Apollinaris water.Because of the similarity in ingredients, it’s thought that punch is a key element in the sour’s evolution, and this simple template is the same one that formed other classics like the Daiquiri, the Margarita, and so many more.īut in case you’re wondering what it was like to drink a whiskey sour in the 1800s, we’ve included the recipe from its very first time in print below: In David Woodrich’s book, Imbibe, he says: “From roughly the 1860s to the 1960, the Sour, and particularly its whiskey incarnation, was one of the cardinal points of American drinking”.Ī whiskey sour is based on three pillars - spirit, sugar and citrus - which means a sour is basically a smaller version of a punch, the earliest form of cocktail. However, the earliest record of a whiskey sour came eight years later in a Wiconsin newspaper and, given it was spoken about with no explanation, suggests that the drink was already widely popular by 1870. The first printed record of the sour appeared in 1862, in Jerry Thomas’ How to Mix Drinks where, instead of syrup, he relied on dissolving sugar in water before adding the remaining ingredients. From here, the basics of the whiskey sour were refined. That’s right - their sours were literally life-saving! They called the Daiquiri-like creation ‘ Grog’ (ever wondered where the phrase “feeling groggy” came from?), and their early concept of the sour was brought to shore when Punch Houses were established in London in the 1600s. The sailors mixed their rum with lime to get their Vitamin C fix, avoid malnutrition and prevent them from getting scurvy. While the first printed proof of the whiskey sour appeared in the 1800s dates back to way before this, and it’s likely that we actually have the British Navy to thank for it! As rum didn’t go off during long periods at sea, it was preferred to other drinks such as beer for long voyages. We dived into its history to learn about its incredible beginnings right through to its modern interpretations, to find out how it became one of the most well-known cocktails of all time. It’s enjoyable and easy to assemble, but mastering that delicate balance of sweet and sour is what sets the best bartenders apart from the rest.īut where did this delicious drink come from? From sea voyages and punch taverns, to egg whites and red wine twists - this is a cocktail that’s been on quite the journey. And with just three ingredients, the Whiskey Sour is a classic cocktail that still sees unrivalled popularity with both its classic recipe and its modern variations. And the only reason I’ll say it’s optional is I don’t want to hear anyone’s stories about salmonella.When it comes to our cocktails, we love going back to basics with the classics. “straight bourbon whiskey” from Michigan.įor this version, I went with a rocks glass and ice. And although it’s called a whiskey sour, everyone said to use bourbon. They were also divided over whiskey quality. They were divided over serving them over ice in rocks glasses or in chilled coupes or short-stemmed sour glasses. As I did my research on whiskey sours, recipes seemed divided on egg whites or not-and even those including egg whites tended to say they were optional. It doesn’t add flavor to a drink, it just adds luxe. In our ongoing cocktail adventures, Marion and I have come to take egg whites as shorthand for frothy, foamy drinks with a velvety mouthfeel. A lot of the usual suspects were there-Daiquiris, Negronis, Margaritas… But what caught my eye was a Whiskey Sour made with an egg white. What got me thinking about this was a recent article on VinePair, a website that believes in “covering drinking in a thought provoking way.” They asked seven bartenders to name the most underrated cocktail. Not a shot and a beer, but something classic without being overthought-something a good bartender makes from muscle memory. But old school drinks persist for a reason: sometimes you just want a drink. In countless bars and restaurants, we’ve puzzled over cryptic descriptions of inventively named drinks with housemade bitters, small batch spirits and surprising botanicals challenged willing bartenders to create something using a particular liquor and hitting vaguely described flavor notes and enjoyed the theatrics of the process-at Curio in Columbus, Ohio, a bartender flexed an orange peel and ignited the oil spraying from the skin. Whiskey SourįOR A COUPLE OF WINE LOVERS, Marion and I have been totally smitten by the craft cocktail scene that, happily, just doesn’t seem to quit. This one includes an egg white for a frothy head and a velvety mouthfeel. The classic whiskey sour cocktail has many variations.
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