If you were ever in your 20’s then I’m going to go out on a limb and assume that you have had a whiskey sour or 3 (if you are not in your 20’s yet, its gonna happen). (I don’t know people who read this blog who haven’t been 20. It makes me feel like I need to put a parental advisory sticker on my website or something.) Needless to say, the whiskey sour is relatively cheap and easy to make. Whiskey, lemon, sugar. Pretty straight forward. My lovely wife, being the klassy broad she is, was a huge whiskey sour fan in college. It all pretty much started when she was studying abroad in Luxembourg. She would start off the night with a few delicious Belgian beers (actually probably wine but I like to dream) and then she would get all sassy Kentucky on those European’s and exclaim “I’m Amurican and I want to drink me some whiskey!” (again, I like to dream). (The real truth is that the Chumbawumba song was pretty popular at that time and I just wanted to sing “She drinks a whiskey drink…” over and over again.) Not having the pallet that she does today, her whiskey sours typically consisted of a cheap blended scotch, the tiniest splash of lemon juice, and enough powdered sugar to scare a coke head. (you know me, such a bambam hoarder.)
Luckily for Whitney, like most of us, she has matured with age and refined her recipe oh so slightly. She uses a higher quality of whiskey (mostly because we don’t keep the cheap stuff in the house) and a better balance of lemon and powdered sugar. Recently for my birthday, we had a few friends over and decided to put her recipe to the test. She concocted her whiskey sour and I made one of my own using agave instead of powdered sugar. We then let everyone try them to see who was the whiskey sour champion. The general consensus was that hers was a bit sweeter but mine was stronger and you could taste more booze. Most of the ladies preferred Whit’s and the men preferred mine. (That is a lie and you know it. No one wanted to piss you off on your birthday but boys liked mine, too.) For my money, I would rather have a strong drink where I can taste all of the components but maybe that’s just me.
Anyway, we thought it would be fun to extend our little competition to all of our readers to see which one you like better. We have included both recipes for you to try out. You can vote for your favorite in the comments below. Hope you enjoy!
- Brian's Whiskey Sour, Bulliet Rye - 2 ounces
- Brian's Whiskey Sour, Agave Nectar Solution (1/2 agave, 1/2 water) - 1/3 ounce
- Brian's Whiskey Sour, lemon juice - 3/4 ounce
- Whitney's Whiskey Sour, High West Rye - 2 ounces
- Whitney's Whiskey Sour, Powdered Sugar - 1 tablespoon
- Whitney's Whiskey Sour, lemon juice - 1/2 lemon
To make Brian's Whiskey Sour: Combine all ingredients in a glass with ice and stir. Strain into a glass with ice. You can add/remove some agave or lemon juice to make it more sweet or sour.
To make Whitney's Whiskey Sour: Combine all ingredients in a shaker with ice. Shake rather agressively. Stain and serve without ice. No need to adjust anything because it's perfect.