Whiskey Sour Cocktail: The timeless classic of bar history

one of the oldest and best-known drinks at any bar is the Whiskey Sour Cocktail. It was already mentioned by name in the first cocktail book in history in 1862. When the author Jerry Thomas, also known as „Professor Cocktail“, featured the drink in his work How to mix drinks published, sours still formed a completely distinct category of mixed drinks. At that time, in the mid-19th century, the use of fresh lemon, lime, or orange juice was still considered extremely exotic.

In its over 150 years of existence, the Whiskey Sour has developed into the most popular representative of its kind and can be found in every good bar worldwide today. The motto behind the bar often proves true: „The simpler, the better“. This is especially true for this drink, which, with just three manageable ingredients, creates a perfect balance of sweetness, acidity, and robust spirit notes.

Die beste Whiskey für einen Whiskey Sour ist ein Bourbon. Ein Rye Whiskey kann auch verwendet werden, aber der süsse und weiche Geschmack von Bourbon macht ihn zur besseren Wahl.

The choice of base spirit is crucial in determining the flavour profile. Someone who prefers a classic Whiskey for a Whiskey Sour When searching for a whiskey, people traditionally reach for a bourbon, as its natural vanilla and caramel notes harmonise exceptionally well with the acidity of lemon. However, those who prefer something a little spicier and more robust can also opt for a rye whiskey.

Whiskey Sour Recipe: Perfect Preparation

With this recipe, you'll succeed with a simple but brilliant mixture that has delighted generations of connoisseurs:

• 5 cl Bourbon whiskey
• 3 cl fresh lemon juice
• 2 cl of sugar syrup
• Optional: 1 egg white (for a particularly creamy foam topping)

Preparation:
Shake all ingredients vigorously with ice. Then strain into a tumbler with fresh ice. Classically, an orange zest and a cocktail cherry are used as garnish.