Time: 25 min.
Complexity: easily
Servings: 4

The Whiskey Sour is a staple of the sour cocktail genre, which dates back to the 18th century, when English sailors began adding lemon juice to rum to prevent scurvy and vitamin deficiency. This cocktail proved not only healthier but also more delicious. Subsequently, citrus juice began to be mixed with other spirits, such as gin, whiskey, and tequila.

The Whiskey Sour gained its popularity after its recipe was published in an American newspaper in 1870. As a digestif, the cocktail is consumed during or after a meal, helping with digestion.

Ingredients:

Cocktail

• 1 pasteurized egg white
• 180 ml of whiskey
• 180 ml lemon juice
• 120 ml syrup, recipe provided
• 4 cocktail (maraschino) cherries

Simple syrup

• 1 cup of sugar

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

whiskey, lemon juice, cocktail cherry, syrup

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Preparation:

Step 1
• Fill a cocktail shaker with ice, add the egg white, and shake gently until foamy. Then add the whiskey, lemon juice, and simple syrup with ice. Shake well and stir.
Step 2
• Strain the cocktail through a sieve into 4 whiskey glasses, each with a large ice cube. Garnish each cocktail with a cherry and serve immediately.
  
  Simple syrupIn a small saucepan, combine sugar and 1 cup of water and bring to a boil. Stir until the sugar dissolves. Remove from heat and let cool completely. Store the syrup, sealed, in the refrigerator for up to 1 month.

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