The Whiskey Sour is a classic cocktail with old roots. Though it was first written down in 1862 by Jerry Thomas in “The Bartender’s Guide,” the basic recipe was created over a century prior. Back before the era of refrigeration, on long sea journeys, the water wasn’t considered safe to drink, so Sailors drank liquor instead. Vice Admiral Edward Vernon, in an effort not to have a consistently inebriated crew, he started mixing together watered down rum with lemon or lime. The citrus not only helped conceal the bad taste, but prevented scurvy as well. Thus the sour was born.
Today, the contemporary version includes more sugar and egg white, adding a sweet creaminess to the drink.
How to Make
First, smoke your glass on Maple.
Combine all ingredients in a boston shaker (alcohol last), add ice and shake. We do a wet shake first to chill the egg whites. Remove ice and shake again. This is where you want to really whip the eggs. Double strain into a coupe glass.
Add a couple drops of Angostura and drag through the drops with a straw to make a swirl.