I recently revisited and updated my sour mix recipe, which you can find as part of the Whiskey Sour Day post from 2016, but this year wanted to also post another take on it that uses honey (or agave nectar, for a vegan option) instead of white sugar. See the updated sour mix recipe or see how to make your drink below.
Posts tagged as “alcoholic beverages”
August 25th marks Whiskey Sour Day again this year. I posted about it four years ago but this year it dawned on me: how did a day in August become Whiskey Sour Day, anyway?
I searched the internet high and low and couldn't find a suitable answer. An article from Bourbonbanter.com published in 2013, though, suggests that the day was created basically for fun, but that the drink has origins circa the 1700s when British Navy sailors would add lime juice to their rum, both to preserve the juice and to keep the sailors free from scurvy (a disease caused by a deficiency of vitamin C.)
For anyone who has ever attended a college party or two in their time, flashbacks of overly sweetened "jungle juice" might instantly come to mind (along with memories of some crazy hangovers the next day after drinking the stuff, perhaps.)
The recipe? It was always simple: combine assorted liquor with assorted juices to end up with a concoction that was potent to drink and seemed to always vary in color—sometimes orange if a lot of pineapple or orange juice was added to the mix, othertimes a greenish color from what had to be a healthy dose (a whole bottle?) of melon liqueur.
Whatever you call it, it's was a great idea to serve for big, casual parties—and it's still a good idea today, with some modifications, of course.
These days, I pair back the juices and booze so it's not a base of "everything and the kitchen sink" anymore. I also generally make mine with better ingredients, like organic juices and seltzer instead of soda which adds fizz without extra sugar. A base of mango and pineapple with a touch of lime juice make it tropical and flavored vodka provides extra kick of flavor.