I had my first whiskey sour on a New Years Eve bought by a friend at a lounge in Vancouver. It was sugary and disgusting.
It wasn’t until a cocktail class at Beretta that I had a real one, and it was just the perfect balance of sweet and sour.
- 2 oz bourbon whiskey
- 1 oz lemon juice (1/2 of a lemon)
- 3/4 oz maple syrup
Add everything to a shaker filled with ice and shake. Strain into a glass with a single ice cube and add a lemon twist after you squeeze it to release the essential oils into the glass.
Knob Creek, Maker’s Mark and Wild Turkey are all Bourbon Whiskeys I like.
In replace of the maple syrup you can also use honey, simple syrup, a little less agave syrup, or St. germain elderflower liquor if you’re feeling fancy.