Whiskey sours can be the drink that gets a bad reputation. Inexpensive or well booze combined with a bottle of sour mix. Not a drink that I would encourage anyone to try if it is made that way. HOWEVER, bartenders have reclaimed this drink. They have revitalized it, bringing it back to its classic cocktail home.

As I always recommend, talk to a bartender. Find one that you like and these conversations will more than likely take place over a few visits, not just one. Also, please don't think that the time for a conversation to take place is when the bartender is doing their job, with 5 or 6 drinks lined up because it is a busy Friday or Saturday night. Try going on a Monday or Tuesday happy hour and ask questions when they are in between making drinks.

Looking to expand your classic cocktail knowledge, try a whiskey sour in honor of National Whiskey Sour Day, August 29, 2016. The whiskey sour dates back to 1862, there has to be a reason that it is still being made today. Some questions to ask your bartender:

  • What do they make a whiskey sour out of? Blended whiskey, bourbon, rye? Why do they have that preference?
  • Do they include the controversial egg white? Is there any plus to having it added flavor wise?
  • Why are some whiskeys spelled with an 'e' and some are not?
  • Do you use straight lemon juice or a combination of lemon and lime?

Here is a basic recipe, your favorite bartender may have their own, from alcoholprofessor.com:

  • 1.5 to 2 oz.  Whiskey, (try it with the Black Dirt Bourbon or the Hudson Valley Distillers Chancellors Apple Jack)
  • 1 oz. Lemon Juice
  • .5 oz. Simple Syrup
  • .25 oz. Egg White (optional)
  • Cherry for garnish
  • Lemon or orange slice for garnish

What do you think? Could this be one of your new favorite cocktails?