Whiskey Sour Day is August 25th, 2016. Celebrate with delicious twists on this classic cocktail from Basil Hayden’s® and Baker’s Bourbon®.
Basil Hayden’s is a smooth and spicy bourbon with a high rye content that blends perfectly with the sweet vermouth and tonic syrup found in the Basil Hayden’s Summer Sour. The result is a flavor that’s both sweet and sour. Easy to make and delicious to drink, this cocktail is ideal to shake up for friends and family. Enjoy it in an ice-filled rocks glass for a cool cocktail in honor of Whiskey Sour Day.
At 107 proof, Baker’s Bourbon gives a bold touch to the timeless whiskey sour. Created by top NYC mixologist Pamela Wiznitzer, Baker’s Sip & Sour mixes cola syrup, Amaro Averna and bitters to complement the robust flavor and silky smooth finish of Baker’s Bourbon to create a new kind of whiskey sour, while lemon juice and egg white give the cocktail its classic touch. Pour this cocktail over ice in a lowball glass and raise a glass to the holiday.
Basil Hayden’s Summer Sour
By San Francisco Mixologist Matt Grippo
- 1 1/2 parts Basil Hayden’s Bourbon
- 1/2 part Fresh Lemon Juice
- 3/4 part Sweet Vermouth
- 1/4 part Tonic Syrup
- 2 dashes of Angostura Bitters
- Orange Twist (for Garnish)
Preparation: Add all ingredients to a cocktail shaker with ice and shake vigorously for ten seconds. Strain into an iced filled rocks glass. Garnish with an orange twist.
Baker’s Sip & Sour
By New York Mixologist Pamela Wiznitzer
- 1 3⁄4 parts Baker’s Bourbon
- 1⁄2 part Amaro Averna
- 3⁄4 part Cola Syrup*
- 6 dashes Angostura Bitters
- 3⁄4 part Fresh
- Lemon Juice
- 1 Egg White
Preparation: Combine Baker’s Bourbon, Amaro Averna, Cola Syrup, 3 dashes Angostura Bitters, fresh lemon juice and the egg white in a shaker without ice and shake vigorously. Once shaken, add ice and shake vigorously once more. Strain over fresh ice in a lowball glass and garnish with a lemon peel and three dashes of Angostura Bitters.
- 1 can or bottle of Craft Cola
Preparation: Pour one can or bottle of craft cola into a pan and heat on low. Allow to simmer and reduce for 10 minutes until it attains a syrup consistency. Remove and allow to cool.