Whisky Sour drink

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15 Aug 2023

The first written recipe for Whiskey Sour dates back to 1862 and is found in Jerry Thomas's The Bartender's Guide: How To Mix Drinks. Thomas is often remembered as the "father of American bartending," and his book is one of the first known printed guides to cocktails.

The creation of Whiskey Sour is widely attributed to 19th-century sailors who were supposedly looking for ways to prevent various diseases, such as scurvy, caused by a lack of vitamin C. Lemon juice was a natural source of this vitamin, and the addition of alcohol (in this case, whiskey) helped preserve juice and water for long sea voyages.
Initially, the cocktail consisted only of whiskey, lemon juice and a bit of sugar.
However, over time, various additives were added to the original recipe, such as egg whites, fruit syrups and bitters, resulting in many variations of this classic drink, such as the New York Sour.

Ingredients:
• 2 ounces (60 ml) whiskey or bourbon
• 1.2 ounces (35 ml) of lemon juice
• 0.7 ounce (25 ml) sugar syrup
• egg white (optional)
• 3-4 drops of angostura (to taste)
• ice
• orange peel, lemon peel, pickled cherry for decoration
Preparation:
1. Add all ingredients to a shaker with ice and shake for about 20 seconds.
2. Pour the cocktail into a whiskey glass (you can drink it with or without ice).
3. Garnish with an orange peel, tinned cherry, or a piece of lemon.

Safety note!
Egg white: If you decide to add egg white, remember that it must be well shaken to create foam. I recommend shaking all the ingredients without ice first (so-called "dry shake"), then add ice and shake again ("wet shake") with the egg. Alternatively, you can use dry egg white powder - so-called. Albumin.

If you use raw eggs, be aware of the risk of salmonella infection. Always use fresh eggs and store protein drinks in proper (cool) conditions.