I’ve never been much for sours. This might be because I’ve never found a reason to order one? Or maybe I have and the bartender wasn’t any good at making it? I don’t know. The drink is a classic though and quite simple to make. Apparently, there is a method to making sours (see tip two) that I was unaware of. I was also unaware that margaritas are considered sours. The more you know… Anyway, the big decision to make with a Whiskey Sour is what type of whiskey to use? bourbons, ryes, Irish or Scotchs all have their own unique flavor profiles and alter the taste of the cocktail considerably!
Whiskey Sour
- 2 oz. Whiskey
- 1 oz. simple syrup
- 3/4 oz. fresh lemon juice
Combine all ingredients in a shaker over ice and shake. Strain into a chilled, ice-filled rocks glass. Garnish with a maraschino cherry. I didn’t have one so I used a raspberry.
I made two whiskey sours, one with Jameson and the other with Bulleit rye. They were surprisingly different from each other! The rye was so sweet that it almost overpowered the lemon juice, the Jameson had hints of vanilla and spice. I enjoyed both but preferred the one with Jameson on this night.
When I was a kid tasting my parents drinks when they left the room–ya know, 8, 9, 10–my mom’s whiskey sours were my favorite. Now that I keep a bottle of Jameson’s around the house, I add lemon with honey and hot water for a ‘hot toddy’ in cold weather.
They’re not my favorite but a whiskey sour is simple and tasty. I’m not that really a big fan of ‘hot toddys.’