The Whiskey Sour

Forget Don Draper’s Old Fashioned, as a fledgeling flirter with Whiskey, I always go for the classic Whiskey Sour. First officially recorded in Jerry Thomas’ The Bartender’s Guide in 1862, it has been around in various forms since the 1700s. Spiritual home? New Orleans. If you want the really real deal, get hold of Sazerac Rye Whisky (named after the Sazerac Coffee House in New Orleans). Alternatively use a bourbon, preferably Maker’s Mark.

You will need an old fashioned glass or highball, cocktail shaker, ice, Sazerac Rye or Maker’s Mark, freshly squeezed lemon juice, Agnostura bitters, sugar syrup, egg white (optional, I use egg white to add body and foam), cocktail cherry, slice of orange. Sugar syrup is easy to make – just add sugar to water and bring to a light boil, simmer until dissolved and cool.

Recipe: 2 shots Sazerac or Maker’s Mark, 1/2 shot lemon juice, 1/2 shot sugar syrup, 1/2 shot egg white, a dash of bitters (some people use Orange bitters).

Place ice cubes in your shaker, add all the ingredients (except the orange and cherry) Shake well for 20 seconds. Strain into a chilled highball over two ice cubes. Garnish with the cherry and a slice of orange. Enjoy

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