Whiskey Sour

What is the perfect day for a Whiskey Sour? I think the answer could be, any day is the perfect day for this deliciously sweet-sour drink. The sun came out today, and the temperature was almost in the mid-50’s.  It was after all, the second day of Spring.  Searching for the perfect drink to my perfect meal (Jamie’s Insanity Burger), along came the whiskey sour! The drink was very new to me, in fact I had yet to ever try one. But I had met a new acquaintance in the neighborhood who was a nice British woman. She and I got to talking and somehow, the drink came up. It happened to be her favorite drink, and soon it would become mine. The whiskey sour is the perfect drink for a warm summer’s day, or a nice starter drink during a cocktail hour.

Though Whiskey has never been ‘my drink’ it has its history attached with every sip. Whiskey is a grain-mash alcohol typically aged in wooden white-oak barrels and was once the most popular spirit in the world. Branded as an Irish alcohol, the Irish used to refer to it as the ‘water of life’. There’s a long history and flair to whiskey, while I know little about, I would consider myself a recent convert.  The Whiskey Sour as it turns out is the perfect balance of tart to sweet, and alcohol.  It carries a strong kick, and if you choose to sweeten it up a bit more, then all you have to do is add a bit more of your syrup or agave. Serve it up cold and in a nice glass. Take your time, and enjoy the history of whiskey and its long-standing tradition.

Whiskey Sour

Serve chilled and of course, enjoy.
Course Drinks
Cuisine American
Keyword Drinks
Prep Time 10 minutes
Cook Time 5 minutes
Chill Time 10 minutes
Total Time 25 minutes
Servings 2 people


For the Syrup

  • 1 cup water
  • 1/2 cup sugar

Whisky Sour

  • 1 oz syrup or use agave instead
  • 2 oz lemon juice fresh squeezed (1 Lemon)
  • 5 oz whisky
  • 1 handful ice cubes


  • In a small sauce pan, bring your water to a boil, and add the sugar.  Stir and turn the temperature down, put the lid on, and let it simmer down for about 10 minutes.  Bottle and chill.
    sugar syrup bottle

For the Whisky Sour

  • Squeeze that lemon, or lemons until no more juice emerges.
    lemon and lemonpress
  • You can also skip the whole syrup step and use agave, same amount as the syrup, and honestly, I like it better. 
    agave syrup and lemon juice
  • chill your serving pitcher in the freezer for about 20 min. or until icy white. Combine your ingredients in the chilled mixing pitcher, all but the ice and mix well
  • get your glasses, fill with ice
    Glass of ice for whiskey sour
  • pour and drink
    whiskey sour poured
  • another serving suggestion
    whiskey sour with plenty of ice


Agave was a great discovery for substituting the syrup.  When time doesn’t allow, or you just want to use something other than sugar, agave is an amazing substitute.  And, as I mentioned, I like it more than the syrup.  You can be the one who decides though, as it’s all a matter of preference. 
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