The very first cocktail I made with a cocktail shaker was a non-traditional whiskey sour because I did not have egg whites. I really like sours in general and just learned that National Whiskey Sour Day is August 25- do what you will with that information. You can make sours with all sorts of spirits, and if you pour it into a tall glass with ice and add some soda water it becomes a Collins. Magic.
In my hunt for good recipes, I keep coming back to two sources: The Spruce Eats and Difford’s. There are lots of discussions about the ratio of lemon juice to sugar syrup, but the majority seem to go with a 2:1 lemon-to-syrup ratio. And the syrup should be a 2:1 sugar syrup. Maybe you like it sweeter? Maybe more sour? You do you.
If you don’t have egg whites and/or you are vegan, use the same amount of aquafaba instead.
In all cases serve in chilled Sour Glass or over ice in an Old Fashioned Glass. Garnish with citrus peel and maraschino cherry (if you have it).
Non-traditional: Shake all ingredients over ice. Strain and serve.
Traditional: Shake all ingredients over ice. Remove ice from shaker. Dry shake. Strain and serve. To hide the egg smell, run some citrus peel over the rim of the glass and shake some bitters over the foam.
With aquafaba: Dry shake aquafaba hard first. Add ice and rest of ingredients and shake again. Strain and serve.
Here is a table summarising some recipes that come from 1, 2, 3, 4 and 5. I have tried the Spruce Eats version and loved it. I think next it will be the The Communal Table Cherry version with maraschino cherry syrup instead of the grenadine.
Drinks with Dalby 