drinks: whiskey sour

my husband has taken to perfecting classic cocktails… it’s really quite breathtaking.
now that he has the old fashioned down pat…
and the manhattan is pretty solid as well…
now he’s tackling the whiskey sour.

and i dare say he’s mastered it.
he even makes his own simple syrup and has proper garnish for each drink.
he’s found his inner bartender.

one of the things we’ve been enjoying greatly is our new ice cube tray that makes perfectly square cubes.  it may seem a little gimmicky and frivolous, but they sure do look sharp.
and they melt perfectly in a whiskey drink.
so they were well worth it.


another thing we’ve been loving in our bar kitchen is these bad boys…


now, i’m a massive fan…
my husband finds them repulsive, but most classic cocktails require them, so he uses them.
and then i fish out his whiskey soaked cherries and happily nom them down.

anyways… here is the recipe…
simple and classic.

tyler’s perfect whiskey sour

  • 1.5 oz whiskey (we use makers mark)
  • .5 oz rich simple syrup
  • .75 oz lemon juice
  • 1 egg white
  1. mix all ingredients in a martini shaker and dry shake.  (that means no ice)
  2. add ice to the martini shaker
  3. shake again vigorously for at least a minute until egg whites get nice and frothy
  4. strain into glass with fresh ice
  5. garnish with maraschino cherry




and now just for fun… a montage.  20120425-185839.jpg


1 Comment (+add yours?)

  1. morningaftershow
    Apr 26, 2012 @ 13:10:32

    so many great points.

    ICE makes a huge difference … as presentation with any food does. also a big ice globe melts differently then a bunch of little ice cubes of chunks.

    Your husband is wise… maraschino cherries aren’t really all that necessary… but like all things, there are some pretty quality ones out there. My Manhattan requires one, but my sour, nope 😛

    and the Bourbon sour is also my current fave (well tied with a margarita which is basically a tequila sour when done in the traditional way).


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