The whiskey sour is basically a blend of whiskey, lemon juice and optional, a dash of lemon or vermouth, sugar and sometimes cocktails foamy. It can also be called a Boston White. With some simple bar spoon garnishes of full-bodied Red Wine or Lemon Juice, it can also be called a New York Sour. It can be made by combining a whiskey that is near the strength of your base drink, with a weaker version of lemon juice. One way of getting around this is to substitute the whiskey for a Manhattan or rye.
One of the easiest methods is to cut a lemon in half and squeeze out the juice with a lemon murder. Then add the squeezed lemon peel to a small cocktail shaker and fill with ice. Now you can use a rubber ducky to roll it around in the ice, so it will adhere to the shaker. Don't forget to place a couple of ice cubes in the bottom of the shaker for easy pouring.
If you're planning on making a Manhattan or rye you can use a sweeter more fruity whiskey than a standard dry Bourbon. Many bartenders serve Old Fashioneds style Margaritas as a very simple Manhattan. The sweeter the better, but I've always found it more fun using a sweeter cocktail like a Whistle-Nut from the distillery. Using a lighter-proof whiskey and making a very different cocktail makes the whole drink a lot more fun.
If you want a very simple, but still cool, whiskey sour, then you need a simple recipe. Combine three parts sugar with two parts water in a saucepan and bring to a gentle boil. Reduce the heat and allow it to cool. Strain into a bowl, add two tablespoons of lemon juice and one tablespoon of egg whites. Let stand until mixture has cooled down to about 60 seconds, then whisk.
Another version of the classic whiskey sour involves mixing Scotch on ice and then letting it cool. You can use a blender, ice cream maker, or your kitchen blender. You can also try making a Manhattan. All you need is equal parts gin, tonic water, and lemon juice. If you find that this isn't your favorite way to make a Manhattan, then simply substitute with another ingredient, but don't let it change the fact that you're having a homemade whiskey sour.
Most bartenders will tell you to use two ounces of whiskey, but if you have highball glasses you can always use three ounces. What you want to do is make an ice-cold martini, pour the gin and tonic water over the drink, garnish it off with a sprig of lemon (you can use lime on top for a Martini Spin or just squeeze lime to take away some of the sharpness) and enjoy. If you're making a Manhattan, then you'll need to substitute the gin for any of the more popular brands, but the same rules apply to all recipes. One thing you can use is the simple syrup from a bag of confectioners' chips. It's basically just a sugar syrup. The only difference is that you can use the chips of your choice for a different flavor or to enhance the nutty, smoky flavors of many Manhattan drinks.
If you're not too big on the egg whites, but still like the idea of mixing Scotch with a drink, then you might want to try making a whiskey egg white. With this recipe, you'll be looking at a triple sec mix and a cup of Grand Marnier, a nice dulce de leche, and two to three ounces of whiskey. You'll also want to use a fresh lemon, either orange or grapefruit, cut into wedges. Whichever citrus fruit you choose, you'll want to keep it in the refrigerator to preserve its freshness.
Finally, if you want something a little less bold, then consider making a simple whiskey sour with lime juice and a little water. To make this drink, simply add a quarter ounce of lime juice to a glass of water, and stir until the juice has dissolved completely. Then, add a small glass of Grand Mariner or other light liqueur, a tablespoon of sugar, three or four eggs, and a dash of lemon juice. You'll need to use a blender or press to puree the mixture.
