Whiskey Sour

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I know what you are thinking, but I’m talking about a real whiskey sour here. Not that trash the corner bar makes.

Throw away those crappy packets of whiskey sour mix you bought at the grocery store. While you’re at it, also throw away that yellow squeeze bottle of lemon-flavored acid sitting in the door of your fridge. If you didn’t personally see the lemon juice squeezed within the last hour, don’t use it.

Real whiskey sours are made with egg whites and fresh lemon juice furiously shaken in two stages with whiskey and simple syrup. The first stage is a dry shake, the second stage is a shake with ice.

Bourbon is usually my pick for whiskey, but you can get creative. Rye will probably be good. I don’t suggest using scotch, but you do you.

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