Top Five Whiskey Sour Recipes
By Christopher Osburn
August 25th is National Whiskey Sour Day. To celebrate such a monumental day, here are five great whiskey sour recipes from five great bartenders from New York and Los Angeles.
1. Tea and Sour – Shawn Chen (Decoy, NYC)
- 2 oz. TINCUP Whiskey
- 1 oz. Fresh lemon juice
- 1/2 oz. Light brown simple syrup
- 1 Pinch China Rose Black Tea
- 3-4 Light dashes Teapot Bitters
- 1 Egg white
Preparation: Add all ingredients to a shaking tin; dry shake vigorously for about 15 seconds until egg white turns foamy. Add Kold-Draft ice, quick shake and strain into a coupe glass.
2. Mr. Clint’s Sour – Michael Neff (The Three Clubs, Los Angeles)
- 1 3/4 oz. Whiskey
- 1/2 oz. PAMA Liqueur
- 1/4 oz. Campari
- 3/4 oz. Fresh lemon juice
- 1/2 oz. Simple syrup
- 1 Egg white
Preparation: Combine all ingredients in a mixing glass. Shake dry for 15 seconds, then add ice and shake vigorously until well-frothed. Serve up in a cocktail glass and garnish with an orange wedge and cherry.
3. Smoky Sour – Jim Kearns (The Happiest Hour, NYC)
- 2 oz. Whiskey
- 3/4 oz. Lemon juice
- 1/2 oz. Cinnamon bark syrup
- 1/4 oz. Lapsang souchong tea syrup
- 1 Egg white
Preparation: Pour all ingredients into a shaker filled with ice. Shake for 10 seconds until drink is frothy. Serve up in a coupe glass.
4. New England Sour – Lucinda Sterling (Middle Branch, NYC)
- 2 oz. TINCUP Whiskey
- 3/4 oz. Grapefruit Juice
- 1/2 oz. Grade-A maple syrup
- 1/2 oz. Ginger syrup
- 2 dashes The Dead Rabbit Orinoco Bitters
Preparation: Combine ingredients in a shaker filled with ice. Shake and serve up in a cocktail glass.
5. Frisky Sour – Lucinda Sterling (Middle Branch, NYC)
- 2 oz. Whiskey
- 1/2 oz. PAMA Liqueur
- 1/2 oz. Orgeat syrup
- 3/4 oz. Fresh lemon juice
- 8 Drops Dead Rabbit Orinoco bitters
Preparation: Pour all ingredients into a shaker filled with ice. Shake and serve up in a sour glass. Garnish with cinnamon zest (also Buddha’s hand citron zest, when in season)