We are sweltering here in Munich with the temperature sitting in the 30s every day this week. There’s a thunderstorm due this evening which will hopefully break the humidity, but in the meantime, we are keeping cool inside with the fan on and the curtains drawn. You’d think I’d be used to the heat now after years living in Australia and Cyprus, but I always seem to battle to keep cool.
Luckily, when it’s so hot, it is a wonderful excuse to break open the bar and shake up some cooling cocktails, and what could be better than the Classic Whiskey Sour? A lot of non-whiskey drinkers will immediately think that this is not the drink for them, but let me tell you, a whiskey sour is not whiskey as you know it. They are simple to make, very refreshing and dangerously innocent tasting.
The process is simple, whiskey or bourbon is shaken ‘dry’ with lemon juice, sugar syrup, a dash of bitters and an optional egg white (more on that later). Shaken again with ice, poured into an ice-filled rocks glass and garnished with a cherry and a slice of orange, this, my friends, is pure pleasure.
I’ve given the recipe here to make two because a cocktail is always better shared, but you can easily halve the recipe if necessary. The egg white (you can’t taste it, I promise!) is added for texture and to help create foam. If you are at all squeamish, you can either leave it out entirely or use pasteurised egg whites from the supermarket, though I urge you to be brave and try it.
What’s your favourite cooling summer cocktail? Is it a sour like me, or an icy cool daiquiri? Let me know in the comments below. Keep cool out there and cheers! xJ
Let me know if you try this recipe in the comments below, or using the hashtag #daysofjay on Instagram. Happy cooking!
- 120ml whiskey or bourbon
- 60ml lemon juice
- 40ml simple syrup
- dash Angostura bitters
- 1 egg white (optional)
- 2 orange slices
- 2 cherries
- Combine the whiskey, lemon juice, simple syrup, bitters and egg white (if using) in a cocktail shaker and shake hard for 30 seconds.
- Add ice to the shaker, close and shake again for 15 seconds. Strain into two ice-filled rocks glasses. Garnish with an orange slice and a cherry.
Wondering how to make simple syrup? Simple syrup is, as the name suggests, very easy to make! You need a 1:1 ratio of sugar to water, that means equal amounts by volume. I usually take a cup (250ml) of sugar and a cup of water, heat gently in a small saucepan, stirring until the sugar has dissolved. Store in a clean bottle in the fridge for up to a month.
Nutrition Information:Yield: 2
Amount Per Serving: Calories: 228Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 36mgCarbohydrates: 18gFiber: 1gSugar: 16gProtein: 2g
Nutrition information is calculated automatically and isn’t always accurate.
FREQUENTLY ASKED QUESTIONS
Do I have to use egg white in my Whiskey Sour?
Not at all, in fact, the most traditional whiskey sour did not have any egg white. A whiskey sour with egg white is often known as a Boston Sour, and to my mind, much more delicious.
What sort of whiskey should I use to make a whiskey sour?
If you are a whiskey drinker, use whatever you usually like to drink, though I would avoid seriously peaty whiskey like Laphroaig. If you are new to drinking whiskey, get yourself a cheap and cheerful supermarket brand and try it out to see if you like it.
I have seen whiskey sour garnished with maraschino cherries, why do you use fresh?
This is a personal preference, but I can’t stand maraschino cherries. If I want the almond flavour I add a dash of almond essence, otherwise, I much prefer a fresh summer cherry. You can use whatever you prefer.
How do I make simple syrup?
Simple syrup is, as the name suggests, very easy to make! You need a 1:1 ratio of sugar to water, that means equal amounts by volume. I usually take a cup (250ml) of sugar and a cup of water, heat gently in a small saucepan, stirring until the sugar has dissolved. Store in a clean bottle in the fridge for up to a month.