Now you can make the classic, and lots of riffs too.
Just like an old-fashioned, the whiskey sour can be a fun vehicle for trying different bottlings. Each type—rye, bourbon, Irish whiskey, scotch—reacts a little differently with citrus. You’ll be surprised how some dusty old bottles take to a sour while others resist it. A little experimentation can go a long way when perfecting your home sour.
Bourbon is my go-to for whiskey sours. There’s just something about the roundness of the stuff that leans up well against the acid of lemon juice. Typically, I want a bourbon that has some character, but not so much that it gets in the way of things. The peppery and rustic notes of the right rye or the smokiness of the perfectly chosen scotch can also bring interesting things to the table in a sour—but when I want comfort food, I go bourbon.
If there’s one corner that you shouldn’t cut, it’s that the lemon juice needs to be freshly pressed and strained—ideally held for no more than 12 hours. Without preservatives, fresh lemon juice begins to oxidize immediately, drifting away from its brightness and tartness as the night goes on. Many bartenders agree that the sweet spot tends to be between four and eight hours old, butfresh is preferable to not fresh enough—and day-old citrus juice simply shouldn’t be part of any cocktail.
The common bartender trick of swapping out ingredients can move the sour in many directions, as seen historically in a classic whiskey daisy—where the sugar is swapped out for a sweet orange liqueur. Or for an alternative sweet factor, try substituting a flavored syrup like raspberry—a quick stroll through the old cocktail books will demonstrateAdding nontraditional spirits to a classic is its own time-honored tradition.
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