I’m reposting the Whiskey Sour, my third favorite cocktail (after the Martini, followed by the Negroni) because when I restarted the Friday Cocktail Hour, I didn’t have a videographer. Now I do! Thank you, Kat Guanche.
I’m also reposting this cocktail because it’s one of those very special cocktails that you can make in a batch for a group of people the invariably love it so much they tend to remark not only how good they are but also that they didn’t even know they could be so good.
Another example of how “convenience” products like packaged sour mixes bastardize greatness to the point that we don’t even know what greatness looks or tastes like.
And in tribute to greatness, a reading in the video of a favorite poem by Charles Simic.
The below recipe can be halved for two people or even quartered for one, but even if you want just one, make two because I’m telling you you’re going to want another.
The Whiskey Sour
- Hand blender or standing blender.
- 8 ounces bourbon
- 4 ounces citrus juice, or more as needed lime, lemon, or a mix,
- 4 ounces simple syrup, or more as needed sugar dissolved in an equal amount of water
- 2 egg whites
- Combine all the ingredients in a large measuring glass and blend with a hand blender. (This can be done in a standing mixer as well.)
- Taste! Think. If it's too sour, add simple syrup. If too sweet add citrus. If you would like it stronger add 2 to 4 more ounces bourbon. Up to you!
- Fill the measuring glass with ice and stir to chill.
- Strain into four glasses over ice.