The whisky sour is a cocktail created in Chile in the 19th century and belongs to the family in which any spirit to which lemon juice and sugar are added is called a “sour,” one of the most basic recipes in mixology, with bittersweet notes that are perfect for a post-dinner drink.
Contents
Nutrition Facts
Each serving of whisky sour cocktail contains approximately 165 kcal, 0.1 g of protein, 0 g of fat (0 g of saturated fat), 0 mg of cholesterol, 12 g of carbohydrates, 10 g of sugars, and 2 mg of sodium. (*)
(*) Estimated values based on a standard 60 ml pour of whisky and 2 teaspoons of sugar; actual values may vary depending on the whisky brand and exact sugar measurements.
How to Make a Whisky Sour
The whisky sour is an extremely simple cocktail to prepare since you will only need a few ingredients and a shaker, although two glasses can also work if necessary.
Prep Time: 5 minutes
Servings: 2
Ingredients
- 60 ml of whisky
- 60 ml of lemon juice
- 2 teaspoons of sugar
- 2 lemon slices
- Ice cubes
Instructions
- In a shaker, add 3 ice cubes, whisky, lemon juice, and sugar. Cover and shake vigorously for a few seconds until the sugar dissolves and the liquids cool down. S
- Serve the whisky sour in old-fashioned glasses with 2 ice cubes, garnish with a lemon slice, and optionally add a cherry.
Keys for a Perfect Whisky Sour
- Citrus Freshness: Always use freshly squeezed lemon juice. Bottled juice often has preservatives and a dull acidity that can ruin the delicate balance of the whisky.
- Glassware Pre-Chilling: For the best experience, place your old-fashioned glasses in the freezer for 5 minutes before serving. This prevents the ice from melting too quickly once the cocktail is poured.
Frequently Asked Questions (FAQ)
1. Which whisky is best for a sour?
While Scotch is the traditional choice in Chile, a bourbon adds a lovely caramel sweetness that complements the lemon, while an Irish whiskey offers a smoother, lighter finish.
2. Is this the same as the Pisco Sour?
They belong to the same family, but the Pisco Sour usually includes egg whites for a frothy top and Amargo Chuncho bitters. The Whisky Sour is typically cleaner and more focused on the spirit’s oak profile.
3. Can I use a blender?
Technically yes, but it is not recommended. A blender will over-dilute the drink and kill the nuances of the whisky. The shaker method is the gold standard for maintaining the cocktail’s integrity.
Types of whisky
There are many types of whisky, which differ mainly by their place of origin, the grains used in their production, and the distillation method employed.
1. Scotch
A whisky produced exclusively in Scotland, made from malted barley, and aged for at least three years in oak barrels.
2. Bourbon
A whiskey produced in the United States, made from at least 51% corn, and aged in new charred oak barrels.
3. Irish
A whiskey produced in Ireland, made from malted barley, and aged in oak barrels for at least three years.
Did You Know?
The creation of the whisky sour is attributed to the English bartender Elliot Stubb, who arrived in Iquique in the 19th century and who, approximately in 1870, would have given shape to this preparation that immediately enchanted everyone.
