What is a whisky sour?
The origins of the sour stretch back centuries to when sailors devised a way of preventing scurvy (a disease caused by a lack of vitamin C) on long voyages by mixing their spirit ration (usually rum or whisky) with lemon or lime juice.
The sour is a foundational drink for many modern cocktails – from margaritas to daiquiris – but remains a classic in its own right.
How to make a whisky sour
Here, whisky adds gentle warmth and egg white creaminess, just make sure you shake the drink vigorously in a cocktail shaker to get a properly foamy top. Try our tropical twist on a whisky sour here.
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Whisky sour recipe
Ingredients
- soft light brown sugar 100g
- bourbon 50ml
- lemon juice 25ml
- egg white 1
Method
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Step 1
Put the sugar and 100ml water in a pan and heat gently, stirring, until the sugar dissolves. Cool. This will make more than you need but will keep in the fridge for a couple of weeks.
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Step 2
Put the bourbon, lemon juice, egg white and 25ml of the brown sugar syrup into a cocktail shaker filled with ice and shake vigorously for 15-30 seconds. Strain into an old fashioned glass and serve.
