Classic, simple cocktails with three-pillar constructions have seen increased global popularity of late. Daiquiris, Martinis, Old Fashioneds, Manhattans, Negronis and Sours are all omnipresent throughout the menus of London’s best bars: potent and enjoyable from a consumer standpoint, while simple to assemble behind the bar.
Typically using the simplest of ingredients, the Whiskey Sour enjoyed much popularity before its recipe was first recorded, published in Jerry Thomas’ 1862 book, The Bartender’s Guide. Historical accounts suggest the drink was originally conceived by professional sailors, in order to combat scurvy. Relying on sugar to be dissolved in water before adding the remaining ingredients, the drink’s original construction resembles that of punch, albeit made in small batches. This crossover therefore renders it difficult to trace the cocktail’s exact origins.
Thomas’ recipe features just three ingredients: the base spirit, bourbon or rye whiskey; lemon juice and white sugar dissolved in a dash of Seltzer of Apollinaris water – garnished with berries. Standard 20th and 21st Century whiskey sour recipes typically call for an orange slice and a maraschino cherry as garnish, plus the addition of an egg white (although technically a Boston Sour).
Tying in with National Whiskey Sour Day (Saturday 25th August, 2018), authentic American bourbon distillery Wild Turkey have shared their take on a whiskey sour. Distilled in Lawrenceburg, Kentucky, Wild Turkey 101 has bold, spicy notes and high rye content – ideal as a base for this time-honoured classic.
50ml Wild Turkey 101 Bourbon
25ml lemon juice
20ml sugar syrup
2 dashes bitters
Add first four ingredients to shaker and shake without ice to emulsify. Then add ice and shake again.
Strain into coupe glass and top off with two dashes of bitters.
- 50 ml Wild Turkey 101 Bourbon
- 25 ml Lemon juice
- 20 ml Sugar syrup
- Egg white
- 2 dashes Bitters
- Add first four ingredients to shaker and shake without ice to emulsify. Then add ice and shake again.
- Strain into coupe glass and top off with two dashes of bitters.