![]() ![]() If using an egg, separate the white into your cocktail shaker and dry shake (without ice) vigorously until it is white and foamy. It’s incredibly delicious with or without the egg white. It’s simple and made from the basic cocktail building blocks of liquor, citrus juice, and sweetener. This is the version of a whiskey sour you’ll see most often. The recipes on this list range from classic to innovative, so you’re sure to find something that reflects your current mood and includes the ingredients you have on hand. Nowadays, it’s back in fashion, and almost every bar serves it in some form or another. Cultural and historical events such as Prohibition and world wars affected access to ingredients, and thus, the whiskey sour often fell by the wayside. It’s a simple, classic cocktail and is sometimes overlooked in favor of flashy cocktails with more ingredients. The whiskey sour has faded in and out of fashion throughout cocktail history. However, if a bar keeps its eggs cold and is careful not to touch the white to the outside of the shell when it’s cracked, the amount of egg white in a cocktail really poses no threat. The prospect of adding raw egg to a cocktail makes some people nervous due to the risk of salmonella. This adds a smooth, creamy element to the cocktail, and it adds a visually interesting element. Additionally, many whiskeys sour you’ll see today are served with egg white foam on top. Now, water is usually used in place of soda, as soda tends to lose its effervescence when shaken. Ornament with berries.Ī few things have changed since this recipe was written. Take 1 large teaspoonful of powdered white sugar dissolved in a little Seltzer or Apollinaris waterįill the glass full of shaved ice, shake up and strain into a claret glass.Jerry Thomas’ original recipe was written as follows: Original Whiskey Sour Sailors brought their favorite beverage to shore, and eventually, the whiskey sour was refined into what we know it today. Thus, an early version of the whiskey sour was born. Sailors took them aboard ships for long journeys and often drank them with citrus juice mixed in to prevent scurvy. In days when traveling took weeks and refrigeration was non-existent, liquors like rum and whiskey were sometimes the safest thing to drink. In fact, the earliest versions of the whiskey sour were actually drunk out of necessity, not for pleasure. However, the drink was being made for over a century before this. It was in Thomas’s book that the first written recipe for the whiskey sour appeared in 1862. He wrote one of the first comprehensive cocktail recipe books, entitled The Bartender’s Guide (or How to Mix Drinks), which was basically a comprehensive encyclopedia of drink recipes. He traveled all around the United States and Europe, inventing cocktails and collecting recipes. Jerry Thomas, nicknamed “The Professor,” is known as the godfather of flair bartending. However, the technical definition of the cocktail was first created in 1806 as “a stimulating liquor composed of any kind of sugar, water, and bitters.” Cocktails were just for fun in the early days, but bartenders like Jerry Thomas helped turn them into art. The term cocktail is often thrown around and used to refer to any mixed drink. In this article, we’ll teach you all about the history of the whiskey sour and give you some fun, amazing recipes to liven up your next cocktail party. ![]() However, if you order them all the time, sometimes you want a little something different. They’re smooth and smoky, with a punch of sweetness and tang. You can garnish your glass with a lemon twist (see photos above if you don’t know what that is) and you’re ready to rock.Whiskey sours are a delicious, classic cocktail. You then need to strain your Jameson Whiskey Sour into your glass. Shake hard until you feel the ice start to break. 3/4 fill your cocktail shaker with ice (remember, you can use a protein shaker if you like).Īdd 50 ml of Jameson, 25 ml of fresh lemon juice, 15 ml of simple syrup, 15 ml of egg whites and 3 dashes of your Angostura bitters. Now it’s time to assemble your Irish Sour drink. Just make sure to leave it chilling until it comes time to pour. You can also fill it with ice and leave it sit for a while. An easy way to do this is to leave the glass in the fridge for 10 – 15 minutes. You want to chill your glass before you pour in your drink. We recommend this for all of our Irish cocktails. Here’s the steps you’ll need to follow: Step 1: Prep your glass Once you have the ingredients on hand, our Jameson Whiskey Sour recipe is nice and easy to prep and mix together. ![]()
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