#WhiskyPhTip. Cocktails: The Whisky Sour.

This week I learned how to make a #WhiskySour when our office sent us cocktail kits and a free class with one of Manila’s best bartenders.

The Whisky Sour is an old cocktail recipe first written down in the 1862 Book, The Bartender’s Guide: How to Mix Drinks by Jerry Thomas. However, the story goes that this lemon infused sour cocktail was probably already made by sailors in the 1700s to prevent scurvy.

The original recipe only called for mixing sugar dissolved in sparkling water, the juice of half a lemon, and a wine glass of Bourbon or Rye Whiskey.

More modern recipes have called for the addition of egg whites which has the effect of giving the cocktail a frothy head of foam and a creamier texture that reduces the acidity of the lemon. Bitters have also been added to give the drink more complexity. And while bourbon or rye remain as the preferred base, any whisky is now welcome.

After trying a few different recipes, the one that appealed to me most is a variation of the recipe of Neal Bodenheimer of Cure, New Orleans. I use:

22.5ml lemon
15ml egg white
50ml high proof whisky
22.5ml simple syrup
3 dashes Angostura bitters
5 ice cubes
1 lemon peel

1. Add the lemon and egg white in a cobbler shaker and dry shake for 5 seconds
2. Add the whisky, simple syrup and ice cubes then shake 20 times
3. Strain into a rocks glass/canadian glencairn over one large cube/ball of ice
4. Allow the drink to settle then add the Angostura bitters over the foam
5. Express the lemon peel and add for garnish

I’ve tried it with both the #RittenhouseRye and the #NikkaFromTheBarrel and both make great cocktails.

The Rittenhouse is a little woodier with sharper spices lending complexity. While the #Nikka is more balanced, bringing out more of the fresh citrus elements and the creaminess of the egg white. Tasty!🥃

Image Courtesy of @WhiskyPH

@WhiskyPH

At its core, whisky appreciation is an exercise in memory. Notes of a whisky enthusiast in the Philippines. 🥃🇵🇭