From scratch. Seriously. Put down that nasty bottle of Mrs. T’s sour mix you bought at the grocery store.
That stuff has so much sugar, and so many preservatives and whatever other fake stuff they need to put into it to make it shelf stable – and why put up with that when making it from scratch is so easy? All you need is whiskey, lemon juice, water and sugar, and a maraschino cherry. Yup.
First off – do you know the difference between whiskey and whisky? The only real difference is the country it’s distilled in. All whiskey (or whisky) is distilled from a mash of fermented grains – those made in America and Ireland prefer “whiskey” and those in Canada, Scotland, and Japan prefer the spelling “whisky”. And now you are smarter than you were 10 seconds ago. Isn’t that a nice feeling?
Maybe, but not as nice of a feeling as you’ll get once you’ve tried your homemade whiskey sour. So let’s do this!
- 1 1/2 oz. whiskey – doesn’t matter the brand, but for heaven’s sake pick a good one. The flavor will not be covered up, so you want one you can tolerate straight. I like this 2 Gingers Irish Whiskey, but Knob Creek is really good too.
- 1 1/2 oz. lemon juice (fresh squeezed is always better but I won’t look down upon you if you want to use the bottled stuff – just make sure it’s 100% lemon juice)
- 3/4 oz. simple syrup (recipe to follow)
- Maraschino cherry for garnish
For the simple syrup: All you need is one part water to two parts sugar. So for instance, 1 cup water and 2 cups sugar, or however much you’d like to make. Bring the water to a boil, then dissolve the sugar into the boiling water, stirring constantly. As soon as all the sugar is dissolved, take it off the heat – continuing to boil it after that point will make it too thick. Allow to cool completely, then transfer to a bottle or other airtight container.
Mix the whiskey, lemon juice, and simple syrup in a shaker with plenty of ice cubes; shake well. Strain into a glass and garnish with the cherry. Bottoms up!