It came to my attention earlier today that we have started moving on to the more obscure whiskey cocktails without really finishing the ‘official’ cocktails approved by the International Bartenders Association. With that in mind I was lucky enough to find one that I already had the ingredients for and I have actually never tried:- the Whiskey Sour.
Who actually invented this cocktail is a topic of some debate as it seems it appeared in the Puruvian newspaper Mercurio Peruano as well as the United States newspaper Waukesha Plaindealer at about the same time in the early 1870s. As with any cocktail not born in the modern age (as well as a lot of modern ones actually) it would be impossible to find out its definitive origins. It is also entirely possible many people came up with the same idea at the same time.
Regardless of it’s origin story, we can be relatively certain that it started life in the new world and was probably more akin to a Pisco Sour which uses a type of fortified wine rather than whiskey. Over the years there have been many other cocktails that have been based on the same premise but it is only the Pisco Sour and Whiskey Sour that have been recognised by the IBA. Suck it all other spirits!
Wanting to try it the ‘official’ IBA way, I followed the recipe to the letter
3 shot of whiskey (bourbon worked very well! Knob Creek is an awesome bourbon as a side note)
2 shots of lemon juice
1 shot of simple syrup (sugar and water)
Put all ingredients in a shaker and shake that bad boy up (with ice if you feel like it, in which case strain after!). Afterwards pour into a glass and add ice, a lemon wedge or a sugared rim to taste.
This has actually been my second favourite of the cocktails I have looked at so far (second to a Mint Julep). The sourness of the lemon, sweetness of the sugar and general kick of the bourbon really plays nicely together, I would definitely serve this to a non whiskey drinker!