Whiskey sour
The whiskey sour is a mixed drink containing whiskey (often bourbon), lemon juice, sugar, and optionally, a dash of egg white. It is a type of sour, a mixed drink with a base spirit, citrus juice, and a sweetener.
| IBA official cocktail | |
|---|---|
 A whiskey sour with ice cubes and a lemon slice | |
| Type | Cocktail |
| Base spirit | |
| Served | On the rocks or straight up |
| Standard garnish | Maraschino cherry and half orange slice |
| Standard drinkware |  |
| IBA specified ingredients† |
|
| Preparation | Shake with ice. Strain into chilled glass, garnish and serve. |
| Commonly served | Before dinner |
| Notes | If served 'On the rocks', strain ingredients into old-fashioned glass filled with ice. |
| Whiskey Sour recipe at DrinkBoy IBA | |
With egg white included, it is sometimes called a Boston sour; when the whiskey used is a Scotch, it is called a Scotch sour. With a few bar spoons of full-bodied red wine floated on top, it is often referred to as a New York sour. It is shaken and served either straight up or over ice.
The International Bartenders Association recipe includes a garnish of half an orange slice and a maraschino cherry.[1] The original version is made with Limón de Pica.[2]
A variant of the whiskey sour is the Ward 8, which often is based on bourbon or rye whiskey, and includes both lemon and orange juices, and grenadine syrup as the sweetener. The egg white sometimes employed in other whiskey sours is not usually included.
History
The oldest historical mention of a whiskey sour was published in the Wisconsin newspaper, Waukesha Plain Dealer, in 1870.[3][4]
In 1962, the Universidad del Cuyo published a story, citing the Peruvian newspaper El Comercio de Iquique, which indicated that Elliott Stubb created the "whisky sour" in Iquique in 1872.[5][2] (El Comercio de Iquique was published by Modesto Molina between 1874 and 1879.)
References
- "Whiskey Sour - iba-world.com". International Bartenders Association. Retrieved 2023-06-17.
- Universidad Nacional de Cuyo (1962). "El vino y la chicha". Anales del Instituto de Lingüística. Mendoza, Argentina. VIII: 385.
Cierto dia Elliot Stubb estaba haciendo algunos experimentos en la en la "coctelera" con whisky y limón de pica y su sabor alcanzó delicias superiores a todos los otros menjurjes que acostumbraba a dar a sus clientes. "Voy a ponerle un poco de dulce", se dijo. Echó azúcar a una porción de jugo de limón de Pica, un poco de hielo, whisky en proporción y batió algunos segundos Y probo el mas exquisito drink que habia preparado. En adelante dijo Elliot—éste será mi trago de batalla,—mi trago favorito—, y se llamará Whisky Sour (sour, el ácido del limón). Luego dominó las fronteras y hacía su aparición en Inglaterra, donde ya estaba cimentada la fama del limón de Pica, el que hasta ahora se continúa exportando a la capital del Reino Unido y otros puntos de las Islas Británicas.
- "Terence McGrant". Waukesha Plaindealer. January 4, 1870. Archived from the original on July 23, 2011.
- "Photo from newspaperarchive.com. Magnified section". Waukesha Plaindealer. January 4, 1870. Archived from the original on July 23, 2011.
- Comité del Salitre (1988). Historias de la Pampa Salitrera. p. 49.
¿Sabía usted que el exquisito whisky sour, hoy trago de acaudalados, es de origen iquiqueño?. Cuentan las tradiciones y en algunos párrafos del periódico 'El Comercio de Iquique' que vimos en viejos archivos del Club Chino de este puerto que un buen mayordomo del velero "Sunshine" determinó anclar en este puerto...
