One of my all-time favorite cocktails is a Whiskey Sour. It's another classic that's making a comeback. Once reserved for those old school steakhouses and days gone by favorites, suddenly the Whiskey Sour is popping up on the menus of the trendiest restaurants, too. While these hipsters might use some rare bitters or locally procured ingredients, it is really hard to beat the original. The Whiskey Sour was my Mom's favorite cocktail to order for a special occasion... and on that rare occasion, I'd get to order a Shirley Temple. It always seemed so fancy and so elegant to me when the waiter would bring them to us on a silver tray. I always wondered how they got the top of the drink so frothy and she would always give me the cherry that would have some of the foam on it. Some people, like Ina Garten, the Barefoot Contessa, add lime juice. Some add egg white to increase the froth factor. Make yours the way you want but save the cherry for me!
CLASSIC WHISKEY SOUR
2 ounces Tennessee whiskey like Jack Daniels
2/3 ounces fresh lemon juice
1 teaspoon superfine sugar (best to use Confectioners sugar because it will dissolve faster)
Dash of club soda (optional)
Maraschino cherry and orange slice for garnish
In a cocktail shaker add a cup of ice and all ingredients. Shake well, until the sugar dissolves. The classic way to serve is in a chilled martini glass or sour glass straight up. I like to mine pour over ice in a short rocks glass. Garnish with an orange slice and a Maraschino cherry.
Cheers and love to you, Mom. Wish we could share one of these right now. xo