How To Make The Perfect Whiskey Sour

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When it comes to classic cocktails, it's tough to beat a whiskey sour. The drink is well over 150 years old, and its origins date back even further, with some inspiration taken from the 17th century sailors’ drink, punch. There were initially many variations with rum, gin, or whiskey, with the latter gaining popularity by the end of the 19th century. As the name suggests, it’s a whiskey-based cocktail, countered by the sourness of lemon and the sweetness of a simple sugar. It has a distinctively tart citrus flavor with woody, caramel, or vanilla notes from your whiskey of choice. It perfectly balances sweet with sour and can be topped with egg whites and bitters to add additional depth to the flavor and a silky texture.

Who Invented Whiskey Sour?

As with many foundational cocktails, it's very challenging to name a specific inventor. A couple sources stand out as its first appearances in print, however. First is Jerry Thomas in his 1862 book, The Bartender’s Guide: How To Mix Drinks. Second, a copy of the Wisconsin newspaper, Waukesha Plainsdealer, from 1870. And lastly, Elliot Staub, a former sailor turned bartender who claims to have created it in 1872. Each one has a slightly different variation on the drink, and through each of them we see elements of the modern recipe. The inclusion of egg white to give the drink its unique frothy/silky texture gained popularity in the late 19th century. That, with the addition of a sugar rim, was entitled a "Frosted Sour" by Rochester, New York bartender Patsy McDonough in 1883.

Which Whiskey Is Best For A Whiskey Sour?

The beauty of a whiskey sour is in its simplicity. You may find a number of different whiskeys will taste good. For bourbon drinkers, we recommend Evan Williams Bottled in Bond. For those that prefer a rye whiskey, we recommend using Redwood Empire Emerald Giant. Those that prefer an Irish whiskey may find that Teeling Small Batch tastes best. The options are endless, so feel free to experiment!