The Whiskey Sour

Certain cocktails carry societal connotations and cultural meaning. Some drinks are regional symbols such as the mint julep, which is inextricably tied to the Kentucky Derby. Classic drinks like the old fashioned or the Manhattan tend to denote a more sophisticated or refined palate, whereas wine coolers and tropical cocktails are often associated with new or inexperienced drinkers. Enter the whiskey sour. A cocktail from the sour family, the iconic drink is usually made with bourbon whiskey, lemon juice, and sugar. While its ingredients seem strikingly similar to an old fashioned, the whiskey sour''s reputation is far less revered, and in certain circles, maligned for its sweetness. The Whiskey Sour elevates the reputation of the classic cocktail by exploring its rich history— starting in the 1600s with punch, the predecessor to sours, and bringing the reader through to the twentieth century when the whiskey sour was well-established. Seasoned mixologists and new cocktail enthusiasts will be educated about the development of the traditional recipe and encouraged to make their own creations by incorporating modern riffs, syrup additions, and fun enhancements. Part historical narrative, part recipe book, this friendly and approachable guide challenges the stigma surrounding the cocktail as a drink for unrefined tastes and illustrates the elegant, romantic, and complex facets of the whiskey sour—a perfectly sweet, tart, and balanced cocktail.

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