A classic cocktail with an Irish twist!
Sunday is St. Patrick’s Day, so I’m sharing a little last minute cocktail inspiration. A Whiskey Sour is a fantastic classic cocktail that I think everyone should learn how to make! It’s a delicious balance of sweet and sour. And that is the key! Balance!
Now you may be looking at this cocktail and going wheres the foam!? I get it! But hear me out, the foam you typically find topping a whiskey sour is made with egg whites and that’s just not for me. It’s one extra step and I never trust that my eggs are fresh enough.
If your a die hard foam in your whiskey sour fan I’ll teach you how down below.
Another note about this recipe stick to these exact proportions, taste, and then adjust the sweetness. It’s easy to start tweaking things before you taste, but then you’re likely to end up with a weak cocktail. And I know none of you want that! I made the portions in this cocktail work with Jameson Irish Whiskey, since this is a St. Patrick’s Day recipe, but you could defiantly use the traditional bourbon or Canadian Whiskey. If you use a different variety of whiskey you need to adjust your proportions of sweet and sour to suit your palette and whiskey. It’s not an exact science.
Irish Whiskey Sour
Yields: 1 cocktail
- 2 ounces Jameson Irish Whiskey
- 1 ounce Lemon Juice, fresh
- 1 ounce Simple Syrup (buy at the liquor store or make it – so easy!)
- Optional: Fresh Egg White
- Garnish: Maraschino Cherry and Lemon Peel
If using egg whites add whites to an empty cocktail shaker. Dry shake the egg white for about 30 seconds to break them up and create froth.
Add ice, whiskey, lemon juice and simple syrup to the cocktail shaker. Shake well, about 30 seconds. Strain into a glass filled with ice. If using egg whites I recommend a double strain.
Adapted from 31 Dover.