Sour mix is a great ingredient to add much flavor to a cocktail. Depending on the base ingredient it is combined with, your result can either be sweet or tart. But it can also be a drink killer, because used in the wrong proportion, you have nothing but a candy sweet, sticky mess on your hands.
Sour mix is used in many classic cocktails like a collins, daiquiri, or a margarita. But it is also used in countless popular others, such as Amaretto sour, Midori sour, Long Island Iced Tea, Sour Apple Martini, and a Whiskey Sour.
There is often a debate about the Whiskey Sour. What whiskey is the correct one to add in this cocktail ? As I usually answer when asked such questions while tending bar, the correct Whiskey to add is the one you prefer. Whether it’s Bourbon, Rye, Scotch, or Irish Whiskey, choose the one you like best. Or dare I even suggest one of the new breed of flavored whiskeys. There’s a wide variety of tasty flavored whiskeys readily available to the consumer. Flavors like honey, cherry, maple, peach, and even chocolate would all add an interesting component to your Whiskey Sour.
The traditional Whiskey Sour recipe suggests adding a dash of egg white at the end, I imagine for a frothy effect and texture. (I’ve never seen it done. It seems to have been dropped from the process as the years have passed.) But I find if you shake the drink vigorously in its shaker before straining, you will get the froth you seek at the top of the cocktail. Garnish with an orange slice, a cherry, or a dash of grenadine for color. (Or all three.)
- 1 ½ ounces Whiskey (Bourbon, Rye, Scotch, or Irish)
- 4 ounces sour mix
Combine ingredients in a shaker over ice. Shake vigorously. Strain into a cocktail glass filled with ice and garnish with a cherry.
If not using store bought sour mix, bring 3 cups of water and 3 cups of superfine sugar to a boil in a saucepan until sugar dissolves. Allow resulting syrup to cool. Add 2 cups of fresh lemon juice and 2 cups of fresh lime juice. Stir until all ingredients are combined. Chill.