Whiskey Sour Day 25th August
"Once a Classic, always a classic"
"Whiskey Sour" was first written down in the 1862 book The Bartender's Guide by Jerry Thomas. But, the basic recipe was known for a century prior. In those days, travel seemed to take forever, and up to the 20th century, refrigeration was lacking and the concept of germs was largely unknown. Sea travel, especially from Europe to North America, was not nearly as simple. Food and water will spoil over a multi-month trip, and water wasn’t exactly considered safe.
Professional sailors suffered from scurvy and other malnutrition and sea-sicknesses, up until a bartender’s hero named Vice Admiral Edward Vernon of England began mixing a few ingredients together to serve to his crew. Sailors had a ration of various things, like limes and lemons to prevent scurvy, and liquor for something safe to drink. To prevent a ship full of intoxicated shipmates, the liquor, usually rum once it was discovered, was watered down and lemon or lime juice was added to mask the flavour of the rum. Hence, we have a very early version of the Sour.
The sailors then brought this concept to shore and eventually the basics of the sour cocktail were refined to what we know it as. Gin and Brandy were also substituted in by the English, but the Americans were more fond of the native (and generally easier to obtain) whiskey. Jerry Thomas ultimately refined and published this imbibement, codifying the sour into black and white.
Reference: https://www.alcoholprofessor.com/blog...
Classic Whiskey Sour:
-Bourbon Whiskey: 60-75 ml
-Lemon Juice: 30 ml
-Simple Syrup: 15 ml
-Egg White (Optional): 25 ml
Cherry and lemon slice for garnish.
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