Whiskey Sour Cocktail

Whiskey Sour Cocktail

Here are the ingredients and step-by-step recipe to prepare the best Whiskey Sour! Discover its origin and secrets on Fine Dining Lovers.

21 July, 2021
Average: 4 (2 votes)

serves for

4

ingredients

Bourbon Whiskey
60 ml
Seet and Sour
Lemon Juice
30 ml
Sugar Syrup
15 ml (cane sugar)
Egg Whites
20 ml

To Prepare

To Garnish
Lemon peel

Glass
Champagne cup

Equipment
Shaker - Manual citrus juicer - Jigger - Strainer - Citrus peeler - Fruit tweezers

Method
Shake and Double Strain

Step 01

whiskey sour

Chill a Champagne glass by placing it directly in the freezer. Since the cocktail will be served without ice, if it is chilled in the freezer the tasting experience will be optimal by drinking the cocktail fresh until the last sip. Cool and empty the shaker in which the cocktail will be prepared.

Step 02

whiskey sour

Squeeze 1 OZ (30 ml) of lemon, using the manual juicer, directly into the jigger, to check the exact quantity, and pour it into the shaker.

Step 03

whiskey sour

Measure with the jigger and pour 1/2 OZ (15 ml) of cane sugar syrup into the shaker.

Step 04

whiskey sour

Measure with the jigger and pour 3/4 OZ (20 ml) of egg white into the shaker.

Step 05

whiskey sour

Measure with the jigger and pour 2 OZ (60 ml) of Bourbon whiskey into the shaker.

Step 06

whiskey sour

Shake these ingredients dry (dry shake), i.e. without ice, to allow the ingredients to emulsify and the egg white to start whipping to obtain the foam that makes the cocktail more presentable and inviting.

Step 07

whiskey sour

Shake these ingredients dry (dry shake), i.e. without ice, to allow the ingredients to emulsify and the egg white to start whipping to obtain the foam that makes the cocktail more presentable and inviting.

Step 08

whiskey sour

Remove the cup from the freezer. Open the shaker and pour the cocktail filtering it with a colander (double strain), the double filtering is done to prevent ice flakes from ending up inside the glass.

Step 09

whiskey sour

With a citrus peeler remove a tongue of peel from a lemon and use it to garnish the glass. The cocktail is ready to be served.

History

The invention of the cocktail is attributed to Elliott Stubb in 1872; this source is stated by a story produced in 1962 by the Universidad de Cuyo, Argentina, which quotes a Peruvian newspaper, El Comercio De Iquique, according to which Mr. Stubb, landing in the city of Iquique, decided to mix whiskey with a product local, the limon de pica.
This hypothesis loses credibility if we consider that the drink is mentioned in the famous "The bartender's guide: how to mix drinks" by Jerry Thomas, published in 1862. In this perspective, the cocktail could be traced back to the ancient British seafaring practice of preparing drinks that they could support themselves during long voyages by ship, and to prevent the ailments associated with the uncomfortable conditions of living for long periods on the ship.

Curiosity

Before adding the ice to the shaker, it is advisable to proceed with a dry shake, to whip the egg white and start creating the foam. Then add the ice to the other ingredients and finish whipping the egg white.
You can substitute the egg white with acquafaba for a vegan version of this cocktail.

Variants

It is possible to make a vegan variant of this cocktail by replacing the egg white with another foaming element: the acquafaba. This cocktail is easily repurposed by replacing the Bourbon with any other alcoholic product of your choice, such as Vodka Sour.

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Ivan Della Nave

Ivan Della Nave

Born in 1994, Ivan Della Nave was fascinated by art and passionate about photography from a very young age.

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