Add lemon juice, water and sugar to the serving glass. Stir to dissolve. Add spirit and ice. Stir once more. Rub a lemon peel on the rim of the glass and toss in.
|Prep Time||1 minute|
|Tags||1840-1880 (Cocktails Arrive), 1880-1919 (Golden Age), 1919-1933 (Prohibition), 1933-1969 (Tiki to Martinis), Classic, Elegant|
|Strength||1.3 standard drinks|
|Glass||Old Fashioned or Rocks Glass|
From my rumblings through Imbibe!: From Absinthe Cocktail to Whiskey Smash (and there have been a great many), I have found that the Sour has gone through a metamorphosis over the last 170 years or so. It started as a simple drink that was easy to prepare. Let's call this version the mid-century version (as it was popular in the mid-19th Century). You will find it in the recipe above.
As the century progressed, the Whiskey Sour acquired a dash or so of Curacao (similar to what happened to the Fix) and some additional ornamentation beyond the lemon peel (berries or other fruit). Also Mr. Wondrich informs us that bartenders of the period started to serve these Sours up in stemmed glasses that were both larger and heavier than cocktail glasses (thus the Whiskey Sour glass). I am somewhat partial to keeping it on the rocks, so here is how I make this evolution of the Whiskey Sour.
Shake all ingredients with ice cubes. Strain onto new ice in a glass. Lemon twist and you can ornament with other fruit if you wish.
At this point I should mention a moderately famous variation on the Whiskey Sour. Make either Sour variation above but use rye for your whiskey. Then float about 1/2 oz of dry red wine onto the top of the sour. This is called a New York Sour and the float is called a Claret Snap (claret being a British term for nearly any red wine). You can use the claret snap on bourbon sours or other drinks but when used on a rye-based sour, you have a New York Sour.
Now on to our third iteration of the sour. During Prohibition a bit of egg white began to show up in whiskey sours. Mr. Wondrich tells us that this is due to the influence of the "European school" of sour making which includes egg white in the recipe. This version of the whiskey sour crossed the Atlantic before World War II and became the de facto recipe for many years in the U.S.
I have found many recipes that prescribe an entire white of an egg. I find this makes the drink too frothy and softens the impact of the spirits too much for me. The whiskey is held in suspension and the albumen in the egg white seems to insulate the flavors of the drink from the palate. Thus, I use 1/4 oz of egg white and find this to be sufficient to generate a nice head on the drink.
Shake with ice cubes. Strain onto new ice in a rocks glass. Lemon twist and you can ornament with other fruit if you wish.
New York Sour (late 19th Century) with Rittenhouse bonded rye, Gran Gala Curacao, lemon juice, homemade gum syrup and Borsao garnacha wine. 7/5/2012
Prohibition era Whiskey Sour with Knob Creek bourbon, Gran Gala Curacao, lemon juice, homemade gum syrup and 1/4 oz egg white. 7/5/2012