Father's Day is just over a week away, and if you're like me, you've left all the prep to the end. But luckily, we're here to save the day with a cocktail that is refreshing as it is dead-simple. And with patio weather well underway, it's the perfect thing to go with whatever you end up eating.
So, what is this super-simple, super-refreshing saviour? Odds are, you've already come across it before. The Whiskey Sour is here to save the day.
The most common of the sour cocktails has its roots on the ships of the British Navy in the 1700's. Lime was added to rum to both prevent scurvy in the sailors, and to preserve the lime juice. Eventually, those craft sailors figured out that adding a dash or two of sugar to the brew turned it into a rather delicious and palatable drink.
The basic recipe for a Whiskey Sour is pretty simple - Lemon juice, sugar, bourbon and an egg white. But what makes this drink such a gem is it's versatility.
Don't have Bourbon? Scotch or Irish Whiskey is great too.
Only half a lemon left? Use some orange.
One thing to keep in mind with all the recipes below, is to use the freshest ingredients that you can. 10 times of 10, a fresh twist of lemon and simple syrup will taste better than the drink mixes that you can buy. And more often than not, is also the cheaper option.
Then there is the question of the egg white. Traditionalists, will say that the egg white is what give the drink the 'X-Factor' that it needs. The frothy head on the drink does help to tame the tartness of whatever citrus that you decide to use, and will make the whole drink richer and smoother. I personally use egg whites, but add a dash of angostura to the top of the foam.
So; the recipe:
Peregrine Supply Whiskey Sour
- 1.5 oz Whiskey (Bourbon is traditional, but don't be afraid to play around with other whiskeys. Scotch can add a lovely floral tone to the cocktail, and it's what I use more often than not.)
- 1 oz fresh Lemon juice
- 1 oz 1:1 simple syrup
- 1 Egg White
- A dash or two of Angostura Bitters
Combine the first 4 ingredients in a cocktail shaker, and 'dry-shake' a few times to combine. Add ice and shake vigorously for a few seconds. Grab a Hawthorne strainer (or a slotted spoon) and strain the drink into a glass. Add a dash or two of angostura onto the foam.
There you go. Making these is almost easier than drinking them. If you'd like, also feel free to try the following variation on the classic.
This stiffer version of the classic adds the fruity-ness of cognac to wonderful effect.
- 1.5 oz Whiskey
- 0.75 oz Lemon Juice
- 0.5 oz fruity Cognac (Remy-Martin works nicely)
- 0.25 oz simply syrup
- Orange peel for ganish
If you have a favourite twist on the whiskey sour, or have any other pointers, we'd love to hear them in the comments below.