Cocktail Series: Whiskey Sour

If you’re headed for the seas, make sure to pack your bags with all the essentials. Cover the basics with a toothbrush, suitable clothes, maybe a favorite book, and definitely don’t forget the whiskey . Said to have originally appeared in Jerry Thomas’ book, The Bartender’s Guide published in 1862, the whiskey sour finds itself as an old reliable cocktail that has been ordered time and time again, no matter the bar or location. Speaking of location, certain cities have their own variation on this classic. The New York Sour adds a dash of red wine into the mix, while Boston takes the egg whites approach. You can switch out the whiskey to make another well known sour cocktail. Yes, my friend, you guessed it: an Amaretto Sour. There are many sour variations, but we’re going back to the basics. Unreliable water, rotten food, scurvy, oh my! While the recipe was not written down until the mid-1800s, sailors were benefitting from this sour concoction long before. Used to combat scurvy, a disease caused by lack of Vitamin C, lemons and limes were abundant on the floating wood vessels, and sailors did not have to worry about liquor spoiling during their journey. Over time, the citrus, liquor, sugar, and water were added to the class forming the cocktail we all know and love today. While the English tended to go for Gin or Brandy , American sailors stuck with whiskey. To enjoy the original creation, grab lemon juice, whiskey, sugar and water (simple syrup if you don’t wish to make your own), and set sail.