What is the perfect day for a Whiskey Sour? 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), the Whiskey Sour came to mind. I’ve yet to ever try one, but have heard lots of good things about them from my British friend. She loves them. Whisky is an alcohol typically aged in wooden oak barrels. 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.
For the Syrup
- 1 cup water
- 1/2 cup sugar
- 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.
For the Whisky Sour
- Squeeze that lemon, or lemons until no more juice emerges.
- You can also skip the whole syrup step and use agave, same amount as the syrup, and honestly, I like it better.
- 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
- pour and drink
- another serving suggestion