Fun fact: today is National Whiskey Sour Day. Not like I really need “a day” for whiskey drinking — anyone who knows me personally knows that whiskey-, rye-, and bourbon-based drinks are my jam — but sadly it’s not just any day that you can find a good whiskey sour.
A “sour” is a family of drinks that includes the Daquiri, Margarita, and Sidecar. The formula to make a sour cocktail is simple: spirit + lemon or lime juice + (the “sour” part) + simple syrup (the “sweet” part). Tequila + lemon and lime juice (equal parts) + simple syrup = margarita. Whiskey + lemon juice + simple syrup = whiskey sour. Easy as that… in theory.
I say “in theory” because one would think a simple, three part recipe should be hard to screw up. And yet I hate ordering whiskey sours at restaurants. Actually, I hate ordering most mixed drinks at most restaurants, with chain restaurants and sports bars being the biggest offenders. The sour and sweet parts of mixed drinks are usually co-mingled in the form of more-sickeningly-sweet-than-sour and nuclear yellow-colored bottled sour mix. Yuck.