For as many times as I have traveled to Colorado over the past almost twenty years, I had never been there during the winter. But that all changed this past weekend. Days before leaving about eight inches of fresh snow fell in Boulder giving way to an absolutely beautiful winter landscape, yet some dicey snow packed trails. With the exception of a day with some strong winds, it was a perfect blue sky, sunny winter weather weekend. Lost luggage, tweaking my knee in a freak accident, and not coming home with my usual number of photos were some of the more forgettable experiences. However, staying in my favorite place, waking up to spectacular sunrises, discovering new hiking trails, eating at new places, and finding a great running store more than made up for them. Just being able to spend a few days in one of my happy places is always enough to sustain me until my next trip to the mountains. Already I am planning my return.
Ever since discovering the deliciousness of bourbon, I have been on a mission to try as many classic bourbon based cocktails as possible. From Paper Planes, to the Boulevardier, to the Old-Fashioned, my interest in and love for bourbon cocktails has only deepened. So it only made sense that I added the iconic Whiskey Sour to my repertoire. Going back to the 1870s, the Whiskey Sour is a sweet, tart, spicy, warm cocktail. From its' tart lemon flavor, to its' sweetness from simple syrup and St. Germain (elderflower liqueur), to the warmth and spiciness of the bourbon, to the creamy, foamy texture of the egg white, I have to wonder why it took so long for this classic cocktail to come into my life. But as they say, better late than never.
The very earliest recipes for Whiskey Sours did not include egg whites. Nor were they made with elderflower liqueur. However, these two ingredients help to create an even more luscious, memorable version of the Whiskey Sour.
To help create the finished foamy, frothy texture, many recommend using the dry shake method. Instead of mixing the ingredients and ice in a cocktail shaker, the ingredients are first mixed in a cocktail shaker without ice. After giving the ingredients a vigorous shake for 20-30 seconds, you can add in the ice and shake again or simply pour the cocktail over a glass filled with ice. If, by chance, your cocktail isn't foamy enough to your liking, you can always use a frother.
When it comes to garnishing the Whiskey Sour nothing compares to or elevates a cocktail more than Luxardo Cherries. If, for some reason you can't find them at your local spirits, food specialty, or grocery store, use maraschino cherries instead.
The Whiskey Sour is of those year round kind of cocktails as it is as refreshing in the summer as it is warming in the winter. While it is typically served in an old-fashion glass, I strong recommend you serve it in a coupe glass as it makes for a great swoonworthy presentation.
So the next time you are having friends over for cocktails, dinner, and/or movie night consider starting out serving them Whiskey Sours. Even non-bourbon lovers may find themselves swooning over this classic, impressive cocktail.
Recipe
Whiskey Sour
Make 2 cocktails
Ingredients
4 ounces Bourbon
3/4 ounce simple syrup (preferably homemade)
1 1/2 ounces fresh squeezed lemon juice
1 ounce St. Germain or Elderflower liqueur
2 teaspoons to 1 Tablespoon egg white (the more egg white used, the frothier finish)
Ice cubes
4 Luxardo cherries
Directions
1. Add in the Bourbon, simple syrup, lemon juice, St. Germaine, and lastly the egg white to a cocktail shaker. Shake for 20-30 seconds. Note: This is the dry shake method as it's shaken without ice.
2. Add ice cubes to either coupe or old-fashioned glasses. Pour the cocktail mixture over the ice cubes into each glass.
3. Garnish with Luxardo cherries.
Notes: (1) Use a good drinking Bourbon. I happen to like Russell's and Buffalo Trace. (2) While slightly unconventional, I highly recommend serving the Whiskey Sours in coupe glasses. (3) You can use a frother to further whip up the egg whites after you pour the cocktail in your glass. (4) To make your own simple syrup combine one cup of water and one cup of granulated sugar in a saucepan. Bring to a boil, whisking occasionally. When the sugar has completely dissolved remove from the stovetop and let cool completely. Store the simple syrup in a bottle or jar in the refrigerator. It will be good for slightly more than a month. (5) If you are interested in learning more about the history of bourbon, you might want to watch this documentary Neat: The Story of Bourbon.
Boulder, Colorado (February 2022)
