Whiskey sour
{{short description|Mixed drink containing whiskey}}
{{original research|date=July 2017}}
{{Infobox cocktail
| iba = yes
| name = Whiskey sour
| image = Whiskey Sour.jpg
| caption = A whiskey sour with ice cubes and a lemon slice
| served = On the rocks or straight up
| type = cocktail
| flaming =
| whiskey = yes
| garnish = Maraschino cherry and half orange slice
| drinkware = old
| ingredients = * 4.5 cl (3 parts) bourbon whiskey
- 3 cl (2 parts) fresh lemon juice
- 1.5 cl (1 part) simple syrup
| prep = Shake with ice. Strain into chilled glass, garnish and serve.
| timing = Before dinner
| notes = If served 'On the rocks', strain ingredients into old-fashioned glass filled with ice.
| footnotes = {{Drinkboy recipe|link=167|name=Whiskey Sour}} [http://iba-world.com/iba-official-cocktails/whiskey-sour/ IBA]
}}
A whiskey sour is a mixed drink or shot containing whiskey, lemon juice, and simple syrup, and traditionally garnished with a cherry or sometimes a lemon wedge. It is a blend of sour, bitter, and sweet flavors.
Sometimes, an egg white is included, which is sometimes called a Boston sour. When the whisky used is a Scotch, it is called a Scotch sour. With a few bar spoons of full-bodied red wine floated on top, it is usually referred to as a New York sour. It is shaken and served either straight up or over ice.
The International Bartenders Association recipe includes a garnish of half an orange slice and a maraschino cherry.{{cite web
|url=https://iba-world.com/whiskey-sour/
|title=Whiskey Sour - iba-world.com
|publisher=International Bartenders Association
|access-date=2023-06-17
}}
A variant of the whiskey sour is the Ward 8, which often is based on bourbon or rye whiskey, and includes both lemon juice and orange juice, and grenadine syrup as the sweetener. The egg white sometimes employed in other whiskey sours is not usually included.
History
The oldest historical mention of a whiskey sour was published in the Wisconsin newspaper Waukesha Plain Dealer, in 1870.{{cite news|url=http://i96.photobucket.com/albums/l179/ntnfan/Picture4.png |work=Waukesha Plaindealer |date=January 4, 1870 |title=Terence McGrant |url-status=dead |archive-url=https://web.archive.org/web/20110723202726/http://i96.photobucket.com/albums/l179/ntnfan/Picture4.png |archive-date=July 23, 2011}}{{cite web|url=http://i96.photobucket.com/albums/l179/ntnfan/Picture3.png |work=Waukesha Plaindealer |date=January 4, 1870 |title=Photo from newspaperarchive.com. Magnified section |url-status=dead |archiveurl=https://web.archive.org/web/20110723202808/http://i96.photobucket.com/albums/l179/ntnfan/Picture3.png |archivedate=July 23, 2011 }}
In 1962, the Universidad del Cuyo published a story, citing the Peruvian newspaper El Comercio de Iquique, which indicated that Elliott Stubb created the "whisky sour" in Iquique in 1872, using Limón de Pica for the citrus.{{cite book|url=https://books.google.com/books?id=Zki1AAAAIAAJ&q=%22que+vimos+en+viejos+archivos+del+Club+Chino%22 |title=Historias de la Pampa Salitrera |author=Comité del Salitre |page= 49|quote=¿Sabía usted que el exquisito whisky sour, hoy trago de acaudalados, es de origen iquiqueño?. Cuentan las tradiciones y en algunos párrafos del periódico 'El Comercio de Iquique' que vimos en viejos archivos del Club Chino de este puerto que un buen mayordomo del velero "Sunshine" determinó anclar en este puerto...|year=1988 }}{{cite journal|url=https://books.google.com/books?hl=es&q=En%20adelante%20dijo%20Elliot%20%E2%80%94%20%C3%A9ste%20ser%C3%A1%20mi%20trago%20de%20batalla%2C%20%E2%80%94%20mi%20trago%20favorito%20%E2%80%94%20%2C%20y%20se%20llamar%C3%A1%20Whisky%20Sour%20(sour%2C%20el%20%C3%A1cido%20del%20lim%C3%B3n)&sourceid=navclient-ff&rlz=1B5GGGL_esPE318&um=1&ie=UTF-8&sa=N&tab=wp |journal=Anales del Instituto de Lingüística|author= Universidad Nacional de Cuyo|volume= VIII|location= Mendoza, Argentina|page= 385|date= 1962|title=El vino y la chicha|quote=Cierto dia Elliot Stubb estaba haciendo algunos experimentos en la en la "coctelera" con whisky y limón de pica y su sabor alcanzó delicias superiores a todos los otros menjurjes que acostumbraba a dar a sus clientes. "Voy a ponerle un poco de dulce", se dijo. Echó azúcar a una porción de jugo de limón de Pica, un poco de hielo, whisky en proporción y batió algunos segundos Y probo el mas exquisito drink que habia preparado. En adelante dijo Elliot—éste será mi trago de batalla,—mi trago favorito—, y se llamará Whisky Sour (sour, el ácido del limón). Luego dominó las fronteras y hacía su aparición en Inglaterra, donde ya estaba cimentada la fama del limón de Pica, el que hasta ahora se continúa exportando a la capital del Reino Unido y otros puntos de las Islas Británicas.}} (El Comercio de Iquique was published by Modesto Molina between 1874 and 1879.){{citation needed|date=November 2015}}