Todd's Whiskey Sour - A Cocktail Recipe

A Classic Drink Recipe for Lounging by the Pool or to Impress Friends

Throughout my childhood, my mother ordered a whiskey sour to begin any meal dining out. More than 1/2 the time, they were sent back for being too sweet or too sour. It became an entertaining part of every meal. As I grew older and developed my own opinions on cocktails, I was determined to make a whiskey sour that passed the harshest critic Mom.

I wanted to learn more about the well-known drink as I figured out how to perfect it. Interestingly the whiskey sour’s first written recipe was in 1862 in The Bartenders Book by Jerry Thomas. The peak of its popularity was between the 1860s and 1960s…which could explain its growing popularity in Palm Springs.

Everyone has an opinion, and I saw hundreds of versions of this classic drink. Today recipes are easily found and are typically only a click away. I finally put together what is a perfect whiskey sour. It is relatively easy but tastes great and always impresses as an elevated cocktail.

Whiskey Sour Ingredients

This recipe is for four drinks. Adjust proportions for fewer drinks

6 Ounces Bourbon Whiskey- I prefer Makers Mark, but you can also use rye whiskey (above)
3 Ounces Fresh lemon juice- I often substitute Santa Cruz bottled organic juice
1 Ounce Simple Syrup- You can use 1 1/2 if you prefer a bit sweeter…mom did
3 Egg whites
4 Stonewall Kitchen Bourbon Bada Bing Cherries- For garnish

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Instructions

Fill the shaker approximately 1/4 full with ice. Add all ingredients except for cherries.
Shake vigorously as that will activate the froth of the egg white.
Pour into four cocktail glasses filled with ice.
Garnish with the cherry that will float on the froth or use a pick with the cherry and a lemon slice.
Drizzle some of the juice on top.