The Whiskey Sour is a classic from the sour cocktails category. -Representatives of this category are also often called "sours". And they all share the same basic template: A spirit base mixed with fresh lemon or lime juice and simple syrup. Additionally, other variations include egg white or a dash or two of Angostura bitters.
The beauty of such a classic cocktail is that you can easily tailor it to your personal taste. With a Whiskey Sour, you can start by choosing a base of either Bourbon or Rye. Then you can also use egg white or aquafaba - or skip the foamy element altogether. Another option is to add aromatic bitters. And finally, you can serve your drink on the rocks or without ice in a chilled glass only. You see, there are countless options to tweak this drink and make it your own.
Most people are very opinionated about the egg white and the ice. However, the Whiskey base often is up for discussion. But it's vital to pick the best Whiskey for your cocktail to make sure it lives up to your expectations. While some like a sweet Bourbon, others prefer a traditional Rye Whiskey. And, of course, Scotch advocates probably favor a peated Scotch Whisky in their perfect Whiskey Sour.
The selection is enormous. Besides choosing a suitable style of Whiskey, you also have to decide on the brand. So, if you find the countless options overwhelming, have a look at this list of the best Whiskeys for making Whiskey Sour cocktails.
Choosing between countless options of Whiskey is not an easy job to do. Even more so, if you are not much of a Whiskey drinker. Do you prefer the spicy notes of a good Rye Whiskey? Or would you preferably opt for a sweeter and more vanilla-forward serving of Bourbon? Maybe you're a fan of the smoky taste of peated Scotch Whisky. No matter what your preference is, look no further. Here's our bartender-approved list of the best Whiskey brands to use in a Whiskey Sour.
Type of Whiskey: Bourbon
From: Kentucky, USA
Most classic Whiskey Sour recipes use Bourbon. And, of course, you will find some hand-picked Bourbon options on our list. For instance, Woodford's Reserve Bourbon seems like a perfect fit. This Bourbon is so smooth and rich that it works perfectly in many cocktails. The taste is pretty mild and not too overpowering. That makes it a perfect base for an elegant and perfectly-balanced Whiskey Sour.
Woodford Reserve is a standard medium-bodied Whiskey with vanilla and honey notes. When sipped neat, it might come across as a bit bland. Yet, it is that mildness that complements the other components so well. Its sweet notes match perfectly with the acidity of lemon juice and create a rich and tasty cocktail.
Type of Whiskey: Bourbon
From: Kentucky, USA
Elijah Craig Small Batch Bourbon is another Bourbon on our list but with a very different approach. In contrast to the mild and balanced Woodford Reserve, this Bourbon is rich with pepper and spice notes. Elijah Craig is bottled at 47% ABV and has an excellent balance of flavors and aromas. The bold flavor profile ensures you can still taste the base spirit even when used in a Whiskey Sour cocktail.
This high-proof Bourbon also has the typical sweetness of the corn spirit. In fact, the balance here is so good that you wouldn't realize that this base is 94 proof. I recommend using an egg white when using this Whiskey as your base spirit. That will help balance the different flavors by adding creaminess to your cocktail.
Type of Whiskey: Bourbon
From: Kentucky, USA
Eagle Rare Bourbon is distilled at the Buffalo Trace Distillery. The name might ring a bell with Bourbon lovers because Buffalo Trace produces some of the most-loved Bourbons, such as Blanton's. Eagle Rare itself is super smooth and carefully crafted. When drunk neat, you can detect flavors like coffee, leather, and underlying notes of oak.
Eagle Rare is perfect for a Whiskey Sour as it combines the strengths of the above two Bourbons. It is mild, well-balanced, and mixes perfectly with lemon juice and syrup. But it's also strong enough in taste to cut through the acidity of the lemon and stand out.
Type of Whiskey: Rye
From: Indiana, USA
Bulleit is most known for Bourbon, produced at their facilities in Kentucky. However, Bulleit Rye Whiskey makes for an excellent Whiskey Sour and deserves a place on this list. They outsourced the production to MGP (Midwest Grain Products) in Indiana - a renowned distillery is formerly known as LDI distillery that produces various spirits for private label sale. And despite being a sourced product, Bulleit Rye Whiskey is a beautiful spirit that works great in cocktails.
Aged for a minimum of five years, Bulleit Rye carries notes of vanilla, citrus, and also of oak. It is a milder and sweeter take on a Rye Whiskey, making it approachable to non-Rye drinkers. When used in a sour cocktail, Bulleit Rye is right between a Bourbon and a traditional Rye.
Give this unusual base spirit a try, and you'll be surprised by its compatibility with cocktails. -Maybe tune down a bit in syrup as this spirit is somewhat on the sweet side.
Type of Whiskey: Rye
From: Kentucky, USA
Nowadays, Rittenhouse Rye is produced by Heaven Hill. -The company that is responsible for Elijah Craig Bourbon and Evan Williams. And despite its low price-point, Rittenhouse is a favorite among Rye lovers. The high ABV combined with this signature spice makes Rittenhouse one of the best Rye options for a Whiskey Sour. Its intense notes of caramel and cocoa blend well with spices like cinnamon, vanilla, and nutmeg.
Its strength and spice let you still taste the Rye, even when mixed with lemon juice and syrup. Rittenhouse Rye is a beautiful choice for anyone who loves their Whiskey Sour on the dry side.
Type of Whiskey: Rye
From: Kentucky, USA
Wild Turkey 101 is another high-ABV Rye coming from Kentucky. And just like Rittenhouse, Wild Turkey is a spicy representative of its kind - even a bit spicier than Rittenhouse, perhaps. The taste of Wild Turkey 101 is bold with pronounced notes of Rye and spices. The hint of smoke and an overall warmth tame the bite of this brave Rye Whiskey.
In a Whiskey Sour, the spiciness of this Rye stands up strong against the acidic lemon juice and sweet sugar syrup. The result is a smooth and distinct cocktail with quite a bite. That may not be the best choice if you usually only drink Bourbon, but a fantastic option for experimenting a bit.
Type of Whiskey: Blended
Nikka is one of the most influential Whisky producers from Japan. (The Japanese version of Whiskey is spelled without an 'e' just like Scotch and Canadian Whisky). Nikka has a long tradition of producing exquisite Whiskey. For example, Nikka Coffey Grain, Nikka Yoichi Single Malt, and Nikka From the Barrel. And Nikka Days also knows how to impress discerned Whiskey drinkers.
The Whisky has a very bright, floral, and fruity flavor profile combined with a surprisingly high amount of smoke. Nikka Days is smooth and creamy spirit, perfect for sipping neat or on the rocks. And when used in cocktails, it shows its full potential. For all fans of smoky Scotch Whisky Sours, Nikka is an excellent base. -Even though it's not from Scotland.
Type of Whiskey: Single Malt Scotch
Talisker 10 years is a Single Malt distilled by the oldest distillery on the Isle of Skye, producing maritime and powerful Single Malt Scotch Whisky since 1830. Every sip you take immediately takes you to this remote island. Already in the nose, you can smell the saltiness from the sea. The complex taste, peat-smoke flavor, and peppery finish make Talisker a favorite of many discerned Scotch drinkers.
Talisker Single Malt mixes exceptionally well with strong black coffee. And it also works well with all kinds of ginger like ginger ale, ginger syrup, ginger beer, or ginger liqueur. But as unusual as the choice of Talisker 10 might sound, it is a brilliant choice for a Whisky Sour. Try it with 1.5 oz of Talisker, 0,75 oz lime juice, 0.5 oz simple syrup, and two dashes of aromatic cocktail bitters.
Type of Whiskey: Blended Scotch
Dewar's is the most awarded blended Scotch Whisky in the world. It won more than 500 awards, way more than any other. And Dewar's 12 Year Old Blended Scotch Whisky is double aged to ensure an extra smooth consistency. Such a level of dedication does not go unnoticed and so, got recognized by the British royal family. Therefore, since 1893, Dewar's has been the royal purveyor of Whiskey to the court, without any interruption.
For a Scotch, Dewar's 12 is relatively light on smoke. Some smoky peat flavor is still present but only slightly. Instead, the taste is a little sweet and floral with hints of toasted barley and almonds. If you want to start experimenting with Scotch in your Whiskey Sour, Dewar's 12 is a great option.
Type of Whiskey: Single Malt Islay Scotch
That list item might come as a surprise for many, but hear me out. Lagavulin 16 is a beautiful Islay Scotch for many. Yes, it is an absolute smoke bomb. And sure, the flavors are very intense and concentrated. When drinking it neat, you get bold peaty smokiness combined with notes of malt and Sherry. But even though Lagavulin is rarely used in cocktails, it works a treat.
To properly mix a Whisky Sour with Lagavulin 16, best use a split-base approach. That means half of the Whiskey part should be Lagavulin, the other half another Whiskey. I recommend Dewar's 12 as it's also Scotch but far less smoky. Then, use maple syrup instead of regular simple syrup, an egg white, and two dashes of Angostura bitters. The result is a stunning and complex Whisky Sour. It's unlike anything you tried before, I promise.
Type of Whiskey: Blended Whiskey
Teeling is a young, up-and-coming Whiskey brand from Dublin, Ireland. It is also currently one of my favorite Whiskeys from the Green Island. Teeling Small Batch is aged in Rum casks and is famous for its unusual fruity flavors: apples, cherries, oranges, apple pie, chocolate, and hints of fresh-cut grass make this Whiskey so unique.
The Whiskey is a blend made of various Whiskeys that have been aged up to six years. Grain and Malt Whiskeys age separately in former Bourbon barrels and then are blended and age again in American Rum casks for a whole year. When used in a Whiskey Sour, Teeling brings in a lot of fruity flavors that are atypical for a standard Whiskey Sour. This one is an absolute insider tip for everyone who wants to try something new and is not into smoky Whiskey.
Type of Whiskey: Blended Whiskey
Jameson is probably one of the most famous Irish Whiskey brands. Their Whiskey is made from unmalted and malted barley. And after distillation, the Whiskey matures in former Sherry and Bourbon barrels. Jameson has a really unique smell with sweet notes of caramel, fruity nuances of apple and vanilla, and wooden notes. While sweet aromas of vanilla, nuts, and caramel dominate the taste, one can also detect sherry nuances.
Jameson's mild and sweet taste makes it the ideal base for a Whiskey Sour. And because it is so mild, you can also increase the Whiskey content slightly. Depending on your taste buds, you may use up to 2.5 oz.
No matter if you prefer a rather classic Whiskey Sour based on a quality Bourbon, a spicy Rye-based version, or a smoky Scotch Sour. There are plenty of options to choose from. I hope you found a Whiskey (or Whisky) that suits your palate. Let me know in the comments which one is your favorite.
And in case you have recommendations for me, please let me know. I am always looking for new spirits and combinations to discover.
On a final note: When you make your Whiskey Sour, make sure it lives up to its name. So when in doubt, use a little more lemon juice and a little less syrup. Cheers
Sour cocktails are a delight. Usually, it is a simple yet delicious mix of spirit, citrus, and simple syrup. Some recipes add egg white to create a richer and more creamy mouthfeel. Also, many of the most famous cocktails are part of this cocktail family: The Pisco Sour, Gin Sour, Rum Sour, and, of course, the legendary Whiskey Sour.
The New York Sour is probably the most popular riff on a classic Whiskey Sour recipe and a splendid cocktail. It is pretty easy to make, well-balanced, very complex in taste, plus it looks stunning. If you want to try this drink at home, read on and find out how to make it perfect.
By the way, if you want to know more about the Whiskey Sour and its riffs, you can read about it in my article about Whiskey Sour & its variations.
The Whiskey Sour is one of the most successful cocktail creations of all time. Invented by Jerry Thomas and first printed in his "Bartenders Guide" in 1862, the drink quickly became one of America's most loved cocktails. And not only is it an ever-green cocktail, but it also led to many exciting and tasty variations.
It's not clear when and where exactly the New York Sour got invented, though. But following all hints available, it's likely that it dates back to Chicago during the 1880s. Apparently, it was there that the traditional recipe of Whiskey, lemon juice, and sugar got extended by a scrumptious float of dry red wine. And this little twist not only looks pretty but also adds complexity to the drink.
Despite the early recipes of the New York Sour having been without egg white, modern recipes often use it to create a smoother mouthfeel. And as a nice side effect, the egg white creates a third layer of color to the drink.
Talking about the early version of the New York Sour, I should mention that it was initially named Continental Sour or Southern Whiskey Sour. Now with some of you, Continental Slour might ring a bell. However, not as an early name for the NY Sour but as the name for another Whiskey Sour variation. But today's Continental Sour is floated with Port wine, and I find it is equally delicious.
For me, a great New York Sour needs that perfect egg white foam. It tastes fantastic, creates a nice consistency, and also enhances the visual presentation. To get a pleasant and intense egg white foam, I recommend performing a dry-shake first. That means shaking the drink without ice to help to get a thicker foam. The reason for this is that egg white emulsifies easier, creating a frothy and creamy foam.
If you struggle to create a nice foam, dry-shaking your drink first is most likely the solution. If the result is still not to your standards, you can extend the dry shaking time to approximately 30 seconds. That should be more than enough shaking time to create a perfect egg white foam.
If you're not into egg white in cocktails you can also create the foamy part with Aquafaba. For further information, please read my post about Aquafaba vs egg white.
I would advise using Bourbon for making a New York Sour cocktail. The sweetness of the Bourbon will go exceptionally well with the dryness of the red wine float. But when looking through recipes online, you will find some using Rye and others using Bourbon as the base for a New York Sour. And, ultimately, both versions will work.
The red wine float is essential. You should not simply use any leftover red wine you have available. A quality fruity and dry red wine will deliver far better results than a budget or overly sweet one that you initially intended to use for cooking. A Bordeaux-style red wine usually is a good choice. But also a fruity and dry Rioja, Shiraz, Merlot, or Malbec are suitable wines for a New York Sour.
The discussion on who actually created Pisco is long and goes on for ages. Neighboring countries Chile and Peru both claim to be the inventor of the famous Pisco, a grape-based Brandy. And the countries not only fight about the spirit, but they also profoundly disagree about who invented the Pisco Sour cocktail.
The Pisco Sour is a classic sour cocktail. It is similar to the Whiskey Sour or the Gin Sour and consists of a mix of spirit, fresh citrus juice, simple syrup, and egg white. And while Chile and Peru are still arguing about the origin of the Pisco Sour, it seems that, in fact, the US played a key role in creating this cocktail.
Continue reading to learn more about the Pisco Sour, its history, and how you can make this delicious drink at home.
Many of the old and classic cocktail recipes have an unclear history. And more often than not, there are various stories on where the respective drink came from. But usually, the discussions about the true origin of a cocktail are calm and civilized. With the Pisco Sour, I find it a bit different and somehow more exciting. Chile and Peru are fighting fiercely and passionately over the origin of the Pisco Sour.
In both countries, Pisco is the national spirit. And the dispute about the origin of the Pisco ultimately evolved into one about the Pisco Sour cocktail. During the 1980s, a Chilean newspaper attempted to claim the cocktail for Chile once and for all. They wrote a story about the first appearance of the cocktail and declared Elliott Stubb, a British citizen, the creator of the drink. Stubb opened and managed a bar in Iquique (today belonging to Northern Chile, back then part of Peru). But when looking closer into the subject, the quote that was supposed to prove that Stubb invented the Pisco Sour really was about the Whiskey Sour -A forerunner of the famous Pisco cocktail.
In the late 2000s, a team of Luis Guillermo Toro-Lira Stahl (a hell of a name if you ask me) and Michael P. Morris traced the roots of the Southern American cocktail. And the result of it was that Victor Vaughan Morris Jones most likely is the inventor of the Pisco Sour.
Victor Morris is the grandfather of Michael P. Morris, one of the researchers. Originally from Salt Lake City, Morris senior moved to Peru in the very early 1900s. When working as a Cashier for the Cerro de Pasco railway company, he mixed drinks for the inauguration of the Oroyo line. Morris mixed up Whiskey Sours until they ran out of Whiskey, and due to a lack of alternatives, he switched to the widely available Pisco.
Morris later moved to Lima and opened a bar in the Peruvian capital city named Morris bar. The bar became famous for its Pisco Sour. The guest book from these days still exists and shows many people praising the Pisco Sours. And if that's not enough proof for you, the very first mention of a Pisco Sour from 1921 backs this claim.
The Peruvian magazine Mundial states in 1921 that the drink was invented by "Mr. Morris". However, some may understandably think the undertaking by the younger Morris perhaps may have been a little biased.
Pisco is a type of Brandy made from grapes. Therefore the taste of the spirit is very grape forward. And depending on the species of grapes, the flavor can vary slightly. Most Peruvian Pisco Sours are made with Pisco from the Quebranta grape or a mixed-grape version (acholado). Rarely the more aromatic Italia grape Pisco is used.
If you want to know the difference in flavor, nothing is better than tasting yourself. But in case you don't have the chance to do that, here's a pretty impressive overview of the different Pisco grape types.
I discussed the main ingredients already. Quality Pisco, freshly squeezed lime juice, simple syrup, and an egg white. But besides those, another element makes an essential part of the recipe. The three drops of Angostura bitters are iconic for the Pisco Sour. Angostura bitters are a famous brand of cocktail bitters widely used in cocktail recipes. And if you don't have this in your home bar, I highly recommend purchasing a bottle.
The drops of Angostura bitters belong on the delicate egg white foam on top of the drink. For getting the foam right, it's crucial to use the correct method of shaking. Performing a dry-shake first helps with emulsifying the egg white and creates a thicker foam. For that, shake the cocktail without ice for 15 seconds. Then open the shaker, add ice, and shake again for 5 - 10 seconds.
Another tip for egg white is to use fresh and organic eggs - the fresher the eggs, the better the foam on top of your cocktail.
Even if it may sound weird, in Peru, many bartenders blend this drink. And indeed, that delivers splendid results. If you fancy trying this at home, think about adding a tiny bit more sugar than you would for a shaken recipe. The blended cocktail will taste much rounder with a bit more sweetness.
Outside of Peru, the Pisco Sour almost always is shaken. That's also the version I personally prefer. Performing a dry shake first, shake again with ice, and garnished with three drops of Angostura bitters.
There are many cocktails that are special and not to everyone's liking. A famous example is the Bloody Mary, the tomato cocktail only a few dare to order. But the Trinidad Sour might polarize even more than this classic. It contains one and a half ounces of Angostura bitters as a base. And it can be accused of many things but certainly not of a lacking in flavor.
If you've tried Angostura bitters before in a drink, you might know that only a few drops can drastically deepen the flavor profiles of cocktails. Famously used on an Old Fashioned or Manhattan, the cocktail bitters bring bursts of flavor to your drinks.
Now imagine not using a few drops but 4.5cl of it. The flavors are insanely intense, and all the other ingredients are more about calming the bitters down. Every element is needed for balancing that cocktail.
And surprisingly enough, the result is unique but actually enjoyable. Not for everyone, of course, but there are definitely some that indulge in this cocktail-bitter madness.
The Trinidad Sour got invented in 2009. Giuseppe Gonzales, back then bartender at New York's famous Clover Club bar (named after the Clover Club cocktail), created this flavor bomb of a cocktail. But the idea wasn't entirely new at this time. In fact, the drink was inspired by another cocktail - The Trinidad Especial.
The inventor of the Trinidad Especial is Valentino Bolognese. The Italian Bartender from Palmoli, a small town in the region of Abruzzo, where he was an eminent and popular bartender. In 2008 he decided to take part in the "Angostura European Cocktail Competition". His two contributions were the aforementioned Trinidad Especial and RI.PA. Deuxième.
The recipe of the Trinidad Especial is also relying heavily on Angostura. And it gets balanced by lime juice, orgeat syrup, and a touch of Italian Pisco. And, perhaps you already guessed, Bolognese won the competition. That not only made him and his Trinidad Especial cocktail famous, it also laid the ground for the Trinidad Sour.
Gonzales took the winning cocktail and transformed it into a sour cocktail based on Angostura. He increased the amount of Angostura, kept the orgeat to sweeten the drink, but replaced Pisco and lime juice with a more complex mix of Rye Whiskey and lemon juice.
The key ingredient is evident by now: Angostura bitters are unique in taste and irreplaceable in this cocktail recipe. And they are complemented by Rye Whiskey, orgeat, and lemon juice.
Rye Whiskey is used to add a bit more structure to the drink. With half an ounce, it's just enough to support the rich flavors of the bitters without distracting from them. A solid Rye Whiskey you would use for making your occasional Manhattan will do the trick here, too. It doesn't have to be a top-shelf one as the flavors are dominated by the cocktail bitters anyways.
There are not many variations on this cocktail recipe. But adding an egg white to create a silky texture and an additional foam on top of the drink is widely accepted. If you decide to shake up your Trinidad Sour with an egg white, make sure to dry shake your drink first. This way, the egg white will emulsify much quicker and better, creating a thicker foam for your drink.
If you've never done a dry shake before, here's how to do it. Add the ingredients plus egg white to your cocktail shaker. But don't add ice yet. Shake the mix for 10-15 seconds without ice. That's your dry shake.
Now open the shaker, add your ice, and shake again. -This time, to chill your drink.
That's it already. And a perfect egg white foam will be your reward.
If you've never heard of Pox, you can read more in this article about the Mayan spirit from Mexico. It's a relatively unknown spirit, and while you can find sufficient information about it online, it's hard to find cocktail recipes using Pox. Even though actually, making Pox cocktails is pretty easy because it really works well in all kinds of combinations.
With its taste resembling a mix of Whiskey and Rum, Pox can be used in many cocktail recipes: Sour cocktails, Tiki cocktails, or a Pox Negroni, for instance. There are plenty of ways to integrate this liquid based on corn and sugarcane and create some exceptional drinks.
A good, classical Pox has smoky notes and a sweet corn flavor. Traditionally it's served neat with a side of orange slices lightly dusted with coffee grounds plus some cacao bits. But you can also mix it in a cocktail.
Pox is a really unique liquor and was exclusively available in the Chiapas region for a very, very long time. So the people from Chiapas have by far the best knowledge about ingredients that work well with Pox.
The most popular ingredients to use with Pox among the Chiapas are citrus fruits, pineapple (grilled), and tamarind - of which, I think, the first two are logical, and the latter is rather intriguing. Pineapple works perfectly with Rum, and citrus is a classic ingredient for many Whiskey cocktails. Tamarind, in contrast, is rarely used in cocktails. So let's take a closer look at cocktails recipes based on Pox.
Finally, we're getting to those cocktails. I prepared a list of selected cocktails that work very well with Pox. -I would have loved to include the famous "Hala Ken" Cocktail from Fifty Mils Bar in Mexico City. But they only let me know the ingredients and not the exact measurements of the drink. But if you're up to some experimenting, it's made of Ancho Reyes liqueur, grapefruit, avocado leaves, fresh lime juice, and hoja santa bitters. Hoja santa is a Mexican herb that translates to "sacred leaf" and is a common ingredient in Mexican cuisine.
So now, here's my hand-picked list of Pox cocktails with measurements. Let me know in the comments if you tried to make one of them and how you liked it.
That is a beautiful twist on a classic Negroni. Usually, I lean towards using equal measures for all Negroni ingredients, but for this recipe, it is different. I want to showcase the Pox and use a 3:2:2 ratio. To me, this works well.
1.5 oz Siglo Cero Pox
1 oz Campari
1 oz Carpano Antica Formula
1 Add all ingredients into a mixing glass with plenty of ice.
2 Stir well until the drink is chilled.
3 Strain into a glass and garnish with an orange peel.
This little twist on a classic Mai-Tai is an excellent example of how Pox can work in Tiki cocktails. It replaces the white Rum in the original recipe.
1.5 oz Pox
0.75 oz Orange Curacao
0.75 oz Lime juice
0.5 oz Orgeat
0.5 oz Dark aged Rum
1 Put all ingredients except the aged Rum into a cocktail shaker with crushed ice.
2 Shake it gently for 2-5 seconds.
3 Pour it into a double old fashioned glass.
4 Add your garnish, and your Mai Tai is ready to be served.
The Pox Sour is a truly great Pox cocktail. There is also corn syrup in the recipe to pick up the slightly sweet corn taste of the Pox. If you don't have corn syrup, you can use regular simple syrup instead.
1.5 oz Pox
0.75 oz Fresh lemon juice
0.75 oz corn syrup
one egg white
1 Add Pox, lemon juice, egg white, and syrup to your cocktail shaker. Dry shake for 15 seconds.
2 Add ice to the shaker and shake again for another 10 - 15 seconds.
3 Strain over ice into a chilled sour glass.
4 Optional: Add three drops of Angostura bitters to the eggwhite foam
An original recipe from Siglo Cero Pox. Found it on their Instagram account and simply had to add it to the list.
0.75oz Siglo Cero Pox
0.66oz Coconut Pulp
1oz Banana smoothie
Fresh Pineapple Juice
1 Add all ingredients to a cocktail shaker with ice.
2 Strain the mix into a chilled Margarita glass and fill it up with pineapple juice.
Another recipe from Siglo Cero. An interesting mix of Pox, Whiskey, and Mexican herbs.
Amaretto is a beautiful liqueur made of apricot kernels, peach stones, and almonds. Its sweet and distinctive taste makes it a brilliant ingredient for various purposes. It often gets used in baked goods, as an ingredient for sweet dessert sauces, or in cocktails. One of the most famous cocktails based on this liqueur is the Amaretto Sour. It is an intriguing and tricky cocktail to make.
Typically a sour cocktail is based on a spirit like Whiskey, Gin, or Rum. But with Amaretto, it is different. It is a liqueur and therefore has a lower amount of alcohol by volume and is also far sweeter. If you would use a similar recipe, as you do for a Whiskey Sour, your result would definitely turn out too sweet.
Just to give you an idea: Amaretto is sometimes used as a replacement for orgeat. And orgeat is an almond syrup. That should be enough of an indication of how sweet the liqueur is, compared to other spirits.
The lack of booze is also an issue. It makes the Amaretto fragile, especially if you take away the sweetness, one of its essential components. Those two points are the reason why people came up with solutions to fix this. Some recipes add Rum to the recipe, while others use Bourbon to counterbalance the sourness and sweetness of the drink.
At the moment, adding Bourbon to the recipe is the most common way to make this drink. And the person who came up with it was Jeffrey Morgenthaler. My recipe will still be slightly different from his, but I absolutely cannot deny the similarities.
Looking at the list of ingredients, it is nothing unusual for a sour except the split base. To make our Amaretto Sour, we need the following elements:
To get a great foam on our Amaretto Sour cocktail, I strongly suggest performing a dry shake. This technique makes it easier for the egg white to emulsify, resulting in a thicker and stronger foam. Ultimately it also looks better when you serve your drink. So make sure to check out how to dry shake before prepping this cocktail.
To do this, you only need to shake all ingredients without ice first. That will help to create a thick and dense foam. Then add our usual amount of ice and shake again.
The Stone Sour Cocktail is a very refreshing drink that you can easily make at home. If you're wondering what precisely it is, in short, I would say it is similar to a sour cocktail with the addition of orange juice. That's not a complete full description covering all aspects of the drink, but it provides a good impression of its taste.
The Whiskey Stone Sour, probably the most famous version, is a close relative of the Whiskey Sour. Besides the Whiskey version, Amaretto, Rum, and even Tequila Stone Sours can be found in cocktail menus across the world.
American bartender Tom Bullock is seen as the inventor of the cocktail as we know it today. His cocktail book "The Ideal Bartender" featured the first recipe containing orange juice. His version of a Gin Stone Sour thereby marks the starting point of Stone sour history. The book was published in 1917, shortly before prohibition began. So it's no wonder that the cocktail somehow vanished for quite some time.
In the early 1970s, the Stone Sour with orange juice resurfaced in different country clubs. It's hard to find out how and why the recipe spread, but it did. A little later, in the 80s, the recipe was quite common and well-known. It got even mentioned in "Sardi's Bar Guide", published in 1988, that described the cocktail as a sour "with the addition of orange juice."
In the decade after that, the drink had its most triumphant time. In the 90s, in some parts of the US, the drink was so popular you were hard-pressed to find someone who didn't know it. With the new Millennium, the decline of the Sour started, and it became kind of forgotten again. But as with most things, it certainly will have another revival. However, at this point, while you can still find recipes online in all kinds of variations, the hype is not there anymore.
As Tom Bullock is the inventor of the Stone Sour, I want to dedicate a few lines to him. He was not only the inventor of this exceptional drink, but he was the first African American to publish a cocktail book. His book "The Ideal Bartender" gives an excellent impression of how pre-prohibition drinks looked and tasted. What makes the book even more interesting is that Tom did not use modified versions of existing cocktails. He did his very own and unique creations.
If you want to read more about Tom Bullock and his legacy, I found a great article online about his entire life as a bartender. You can find it here.
Freshly squeezed orange juice is a must. Other than that, it's quite a simple and easy drink to make.
As mentioned, other versions are also pretty famous. The Amaretto Stone Sour, for example, can be found on many bar menus. The Apricot Brandy part is usually missing there, making the drink even more similar to a classic sour version.
Another example would be the Tequila Stone Sour. If you're looking for a recipe online, you'll most likely find recipes including orange juice as well as triple sec. The triple sec works great with Tequila - we also know that from Margarita cocktails- and therefore is a fantastic addition for this stone sour.
You can already see, every version has a different approach on how to change the original sour version can into a Stone Sour. I can't cover all of them, but you know now that there's a large variety and many options. If you feel like experimenting, and search for some new versions, tell me how they went. I'm always curious.
The Rum Sour Cocktail is part of the sour family and absolutely delicious. Even though the Whiskey Sour, another member of the sours family, might be more popular these days, as a matter of fact, the first written down sours recipes were Gin Sour and Rum Sour (aka Santa Cruz Sour). They were published in Jerry Thomas The Bartender's Guide from 1856. And now I will tell you when the Rum Sour got invented and how you can make one at home.
All credits for inventing not only rum sour but the whole sour cocktail family go the British Navy. To fight scurvy and malnutrition, the British sailors often mixed their spirits with lime juice. Back then, doctors believed that the acid would help the sailors. But, actually, it was the high vitamin C content of the lime. -That's also the reason why British seafarers are called Limeys, by the way.
But back to the cocktail. While sailing in the Caribbean, rum was the spirit that was available everywhere. Together with lime juice, it became known as Grog. This creation, reminding of a Daiquiri, was the origin of the rum sour cocktail as we know it today. All that goes back to the 1600s. So, it took a good 250 years before the first sour got mentioned in a book.
When making a Rum Sour, the first question that probably comes to your mind is which rum you should use. Rum offers a large variety of different types and tastes. The list of flavor profiles in rum is endless, and the decision between white and dark Rum is only the tip of the iceberg.
I tend to use dark Rum when making a Rum Sour, mainly because they've got more flavor to them. But, in general, there are no rules. You can use any Rum you want. That being said, the taste of your Rum Sour will highly depend on the rum you choose.
If you want my recommendation on which Rum to use, I suggest the following options for a start: Barbancourt, Havana club añejo especial, or Bacardi 8 years. All of them taste great in a rum sour, and with Barbancourt being a Haitian rum, you can create a Haitian Rum Sour, which became a new version of the classic cocktail.
The choice of Rum is not the only way to tweak this recipe.
As always, by adding or replacing elements, you can create something entirely new. With the limited number of ingredients in a basic sour recipe, replacing is somewhat hard, but adding something is a good option. Here are some ideas:
Some recipes are using orange juice as an additional ingredient. That is not in the original recipe and is called a Stone Sour version of the classic Rum Sour.
I made my very own twist on a rum sour by adding a Christmas spiced syrup. The syrup is made from a dry red wine refined with typical Christmas spices like cinnamon, oranges, cloves, etc. You can read more about my Christmas Spiced Rum Sour here.
The original version, the Santa Cruz sour, does not have egg white as an ingredient. However, in many modern recipes, egg white is used. It does not change or enhance the flavor, but it adds another texture to your cocktail. The fluffy foam resulting from using egg white in a cocktail not only improves the visual appearance of your drink but also makes it smoother when drinking.
If you never had egg white in a drink, it might sound weird at first. But it is a classic ingredient used in many famous and traditional cocktails. For example, the Peruvian national cocktail, Pisco Sour, and the famous Ramos Gin Fizz are well-known cocktails using egg white. So if you haven't tried it yet, don't be afraid. I promise it will only improve your drinking experience. And once you tried it, you don't want to go without it in the future.
Glassware always is essential. For sour cocktails, there have been several suggestions over the years. Starting with Jerry Thomas' recommendation to use a "small bar glass", continuing with a claret glass, punch glass, and even a highball glass.
Today, all sour cocktails usually are served in the same type of glass: an old fashioned glass. Additionally, a Rum Sour should always be served on the rocks. A few drops of Angostura bitters, and your Rum Sour is perfect.
Spirit, lemon juice, and sugar are the base for all sour cocktails. The Whiskey Sour is one of them, maybe even the most famous representative of this cocktail category. The key to a good Whiskey Sour recipe is balancing the three ingredients. If you get this right, the result is a rich, tart, and sweet cocktail that is enjoyed for more than 150 years already.
The Whiskey sour is there for a long time already. The recipe dates back to the 19th century when Jerry Thomas published his book The bartender's guide. But the base recipe has been there over a hundred years before. Back when sailors often suffered from scurvy.
To prevent from getting ill they had lots of lemon and lime on board. The citrus fruits mixed with watered-down Rum was a drink to keep them healthy.. Et voilà, the sour recipe was born. The formula has been refined and optimized over time. In England, this mainly led to a variant based on Gin - the Gin Sour. In the US, Whiskey was the base to create what we now know as Whiskey Sour.
Today there are hundreds of Whiskey Sour variations. Some use a split base where Whiskey combines with another spirit. Others replace or enhance the sweet part of the drink. There are endless possibilities to twist this classic. But other than the original recipe, there is just one other of them in the official IBA (International Bartender Association) list of cocktails - the New York Sour. Other famous variations are the Boston Sour, Continental Sour and Paris Sour.
This variant usually includes some drops of egg white and a red wine float. The addition of red wine elevates the classic recipe to a whole new level. Together with the Continental Sour, this is my favorite variation. The wine adds a complex note to an already delicious cocktail.
If you add an egg white or Aquafaba to the classic Whiskey Sour recipe you'll get a Boston Sour. While some find it gross, the egg white helps the cocktail to taste even rounder and better. It helps smoothen the harsh alcohol taste and creates a better mouthfeel. Not to forget the change of appearance: The delicate foam on top and a few drops of Angostura bitters make this variation more glamorous than the classic version.
Thought to be invented in Berlin, this evolution of the New York Sour is one of our absolute favorites. By substituting red wine with red port wine the drink gets an entirely new structure. The port adds much more sweetness than dry red wine, so this has to be balanced out by using less syrup.
By adding Dubonnet to the original recipe, the Paris Sour was invented in 2005 at Match Bar in London. Easy to mix and very satisfying it's a worthy variant you should have tried yourself.
We created this sleek overview of the most well-known whiskey sour variations. It includes all variations mentioned above with exact measurements. Like the classic whiskey sour, all variants shaken and not stirred. If you use egg white, shake it without ice first (for 15 seconds). Then add ice and shake again. That will make for a better egg white foam.
If you want to garnish your whiskey sour correctly, Luxardo Maraschino cherries are not to miss. One cherry and a slice of lemon or orange is the unofficial garnish for this classic cocktail.
An original whiskey sour is made with Bourbon whiskey and without egg white. Today there are many variations with different whiskey as a base and some using egg white. But like mentioned above, those are all variants of the original recipe.
Our Christmas spiced Rum Sour is a combination of Rum, fresh lemon juice, homemade syrup, and egg white. You have to balance the different ingredients carefully. But I promise once you have tried this recipe, you want to make it again and again.
I tasted many different Christmas cocktails, but none was as delightful as this one. It's boozy, full of flavor, sweet, sour, and tastes like Christmas in a glass. If you are looking for a Christmas cocktail for your next Christmas party or family gathering, you found it. Here it is, and it won't disappoint.
As you may know, a sour is one of the most popular types of cocktails. It always consists of a base spirit, lemon juice, and simple syrup. Sometimes barkeepers use a sour mix as a cheap replacement for lemon juice and syrup. You should avoid doing that because it can't compete with the real thing. If you want to know more about Rum Sour, have a look at our classic Rum Sour recipe post.
Mulled wine alone is already delicious. And bringing the Christmasy taste of mulled wine into a Christmas syrup is a fun process. I have my very own recipe to show you how to achieve the best results. But I have to warn you. The syrup is so delicious that you might not be able to stop making cocktails with it! - At least I can't. Btw., if you like the taste of Glögg, the Scandinavian version of mulled wine, you can also consider adding cardamom to the mix.
This Christmas Rum Sour is based on our homemade mulled wine syrup. But it also needs a high-quality dark rum to work best. Our recommendation is Havanna club Anejo Especial. If you want to experiment a bit, replace the rum with your choice. But I recommend trying it with the Anejo Especial first to have a comparison.