The origins of the Whisky Sour recipe are steeped in history, with the drink first appearing in print in 1862 in Jerry Thomas’ "Bartender’s Guide." As detailed in our blog, the cocktail has evolved from a simple sailors' concoction into a sophisticated, multi-layered beverage enjoyed worldwide. It's fascinating to consider how the whisky sour recipe has incorporated various twists over the decades, while always retaining its fundamental identity. The article discusses how historical and cultural shifts have influenced the ingredients and popularity of this cocktail, showcasing its versatility and timeless appeal.

Adding a personal touch to the traditional whisky sour recipe can transform it from a classic cocktail into a unique bespoke experience. A popular variation includes a float of red wine, often referred to as a New York Sour, which not only adds a rich color but also a complex flavour that complements the whisky perfectly. For those who might be hesitant to use raw egg whites, using pasteurized eggs is a great alternative. This substitution ensures safety without compromising the silky texture that egg whites provide. It’s an easy switch that maintains the integrity of the cocktail while making it accessible to more people.

When learning how to make a whisky sour cocktail, it’s crucial to use fresh lemon juice. While pre-made sour mixes are convenient, they often contain preservatives and artificial flavours that can detract from the clean taste of a freshly made Whisky Sour. Freshly squeezed lemon juice provides a brightness and zing that bottled juice simply cannot match, making it well worth the extra effort.