The Whiskey Sour was first recorded in Jerry Thomas’ 1862 book ‘The Bartender’s Guide’, albeit being known for over a century prior. Back then, travel took forever, refrigeration was lacking and the concept of germs was unheard of. Sea travel was difficult – food and water would spoil over time, and water wasn’t considered safe due to the germs. Sailors suffered from scurvy, malnutrition and sea-sickness until an English bartender named Vice Admiral Edward Vernon mixed a few ingredients together to serve his crew.

Within their rations sailors had lemons and limes to prevent scurvy and liquor for something to drink. The liquor, watered down with lemon juice, brought about an early version of the Sour. When brought to shore, this concept became popular and developed to the sour cocktail we now know. Egg white was added at a later stage as a creamy, frothy element to help the cocktail go down smoother and make it look better. This is sometimes called a Boston Sour.

Ingredients:
60ml bourbon
30ml lemon juice
15ml simple syrup
Egg white (optional)
Ice
Maraschino cherry and orange slice to garnish

Method:
1. Pour ingredients into a shaker with ice. Shake well then pour into a rocks glass over ice.

2. Garnish with a maraschino cherry and a slice of orange.

3. If using the egg white, dry shake (no ice) vigorously in a shaker to get it white and foamy. Then add ice and the other ingredients.

Why not have a Mocktail?
For a non-alcoholic alternative, mix 25ml lime juice with 75ml Ginger Ale and pour over ice. Garnish with a wedge of lime

PLEASE DRINK RESPONSIBLY