A good whiskey sour happens to be one of my favorite cocktails. It calls up wonderful memories of visiting New Orleans with my mum for a family wedding, and time spent in a little cottage which no longer stands in Stone Harbor, New Jersey. I’m sure that there are plenty of fine mixes out there, but I prefer mine to be made with freshly squeezed citrus juices (lemon, lime, and the oh-so-delightful Meyer lemon), simple syrup, and bourbon. This refreshing libation is perfect for any occasion, whether it’s a swanky cocktail party or a lazy summer evening sitting on a porch. I hope you enjoy it as much as I do!
3 oz freshly squeezed lemon juice
3 oz freshly squeezed lime juice
3 oz freshly squeezed Meyer lemon juice
6 oz Simple Syrup
8 oz whiskey of choice—I prefer bourbon, but Tennessee whiskey is fine, too, but don’t use scotch for heaven’s sake
Maraschino cherries, for garnish
Pour all of the ingredients into a large mason jar or cocktail shaker. If you are serving the beverage immediately, add ice and shake the cocktail with the lid securely fastened on the vessel. Strain into serving glasses over ice.
If you are making the cocktail in advance, store it in your chosen vessel in the refrigerator until you’re ready to imbibe. Shake the vessel vigorously before serving, then pour the concoction into your glasses of choice (I like to use rocks glasses) over ice.
Garnish each drink with a cherry.
🍹My son desperately wanted to help squeeze the citrus fruit—it was a hilarious conversation afterwards about why he couldn’t sample the drink.
🍹🍹While I do enjoy a lovely, thick frothy cap on a whiskey sour, that’s not how I make mine. If you would like to have it with your cocktail, add an egg white to your mason jar or shaker, add ice and shake accordingly. Strain the drink into chilled serving glasses and enjoy.