Whiskey Sour

Total Time:
5 min
Prep:
5 min

Yield:
1 cocktail
Level:
Easy

Ingredients
Directions

Combine the whiskey and sour mix in a large old-fashioned glass with ice. Stir, garnish with cherry, and serve.

Sour Mix:

1-ounce lemon juice

1-ounce sugar

2 ounces water

Combine lemon juice and sugar, then dilute with water and stir to dissolve sugar.

Yield: 4 ounces


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4.1 20
Fantastic! Used raw sugar. McCormick Blended for the whiskey, and served it on the rocks. Definite party pleaser! item not reviewed by moderator and published
This recipe isn't for a sour, it's for sweet lemonade with whiskey. I put in half the sugar called for, and it was too sweet, so I had to add lemon juice to make it sour enough. item not reviewed by moderator and published
Excellent whiskey sour! I used good bourbon, shook vigorously, and garnished with a half-slice of orange--no maraschino cherry because I didn't have any but will add that net time. item not reviewed by moderator and published
Easy to make. Used Tullamore Dew Whisky, and fresh lemon juice. I didn't measure anything, and like other reviewers, stirred, then vigorously shook and strained into chilled glass. item not reviewed by moderator and published
This is a great tasting version of whisky sour. However, I think that stirring it is not enough to truly mix the flavors. A quick whirl in the blender does the job. I also recommend adding a few drops of vanilla extract to give it a smoother flavor. item not reviewed by moderator and published
This recipe is terrible. It should be made with Rye. Irish whiskey in this drink? Come on. A whiskey sour has egg white in it. Why was this omitted? And has Emeril never heard of a Boston Shaker? Putting a drink in a glass and stirring it does nothing. item not reviewed by moderator and published
This is a great recipe. Simple and perfect. @fuddie: It's worth calling a recipe to me, because the recipe for store-bought sour mix is: Water, high fructose corn syrup, citric acid, lemon juice concentrate, sodium benzoate, sodium citrate, gum arabic, potassium sorbate, sorbitan monostearate, glycerol ester of wood rosin - yikes-- natural flavor, FD&C Yellow #5, and brominated vegetable oil. And it tastes like crap. item not reviewed by moderator and published
More sweet than sour, but a great way to make Jim Beam palatable. Scotch is so much better, but ... if life gives you bourbon...add some lemon juice and sugar. :D I'll probably use half the sugar the next time for more of the sour flavor, but it's nice in a sicky sweet sort of way. item not reviewed by moderator and published
Awesome. Nuff said item not reviewed by moderator and published
This is a sour cocktail, so why is there crushed ice and choice of alcohol is completely wrong. This drink would have been made with Rye, the only time one should use bourbon in an american cocktail is when you make an old fashioned, that's it. Always enjoy when the post prohibition generation uses non american spirits like VO, CC or european whisk(e)y's. A good drink should be balanced not too sweet or too harsh, balanced. Also, where is the egg. Sour drinks contain an egg white. Someone has no idea what they are doing, get back in the kitchen and stay out of the bar item not reviewed by moderator and published

This recipe is featured in:

Guys' Guide to Drinks