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Read on to know more about this drink which you can sip on all year long!

The whisky sour is a great way to enjoy a fine whisky. A popular drink on most bar menus, it forms the base of the entire family of sour cocktails.

As a cocktail historian, David Wondrich, once put it, whisky sour "is the fried-egg sandwich of American mixology: simple, dull, reliable in a pinch."

Classic, with no-frills, this delicious mix highlights the dark liquor’s best features with fresh-squeezed citrus.

Refreshing and uplifting, this sour delight is indeed a study in simplicity – of whisky, sugar and lemon.

The traditional whisky sour is a mixed drink containing whisky, lemon juice, sugar, and optionally, a dash of egg white.

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The earliest printed recipe for the drink appeared in Jerry Thomas’ 1862 book The Bartenders Guide.

The recipe goes like this,

1 tsp powdered sugar, dissolved into seltzer

Juice of half a small lemon

1 wine-glass of Bourbon or rye whiskey

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The earliest version of the sour was said to be when Vice Admiral Edward Vernon of England began mixing a few ingredients together to help his crew of sailors combat sea-sickness, malnutrition, and scurvy. While the British used gin and brandy, Americans favoured whiskey to make this classic concoction.

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Shaken and served either straight up or over ice, with the addition of egg white, it is sometimes called a Boston Sour.

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Top a classic whisky sour with some red wine and you’ll get the delicious pre-Prohibition tipple – the New York Sour.

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The Ward Eight cocktail, thought to have been invented at Boston’s Locke-Ober Café in 1898 with bourbon or rye, lemon and orange juices, and grenadine syrup is also a relative of the whiskey sour.

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Each year on August 25th, people across the USA celebrate National Whisky Sour Day to revisit the classic cocktail. This drink surely has a fandom of its own, doesn’t it?

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It is also the official drink of the illustrious Jefferson Literary and Debating Society at the University of Virginia which produced the likes of the great Edgar Allen Poe.

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Intrigued?

Here’s how you can make your own whisky sour!

Ingredients

60 ml Johnnie Walker Black Label Scotch Whisky

22 ml lemon juice

22 ml 1:1 simple syrup (sugar + water)

2 dashes aromatic bitters

Egg white (optional)

Maraschino cherry, orange slice or lemon wedge for garnish

Method

Fill a cocktail shaker with ice and add all the ingredients. Shake hard for about 7-10 seconds (double if using egg white). Strain and serve two.

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*Drink Responsibly

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