Another popular theory mentions Antoine Amedie Peychaud who invented Peychaud bitters in the 16th century and he used to serve toddies in eggcups. The story of a lady innkeeper frequently features in different theories who served spirited drinks to war soldiers, occasionally stirring and garnishing them with feathers of her neighbour's rooster. The origin of the term ‘cocktail' is a bit hazy. That's how James Bond demands his vodka martini, with a “large thin slice of lemon peel.” If you'd like to be your own bartender, you've come to the right place. The unorthodox yet welcome addition of a small amount of orange juice contributed a sweet, softer acidic component.“Shaken, not stirred”. It calls for a 100 proof Rye Whiskey along with higher portions of citrus and sweetener to retain balance of strong, sweet and sour. ( view recipe)ĭan’s was a very close 2nd place in my books. The recipe calls for a Bourbon Whiskey and is close to what would be referred to as a traditional Whiskey Sour.

( view recipe)Ģnd place – Whiskey Sour (by Erik Adkins)Įrik’s recipe is slightly more acidic than the other 3 finalists, I felt that the balance was slightly off (personally). Using a Bourbon Whiskey base makes it the sweeter of the 3 but boasts fragrant aromas from the mist of Angostura bitters which finishes off the drink nicely. Neal’s recipe is my personal favourite of the 3 finalists. Video can’t be loaded because JavaScript is disabled: The BEST WHISKEY SOUR Recipes! (Top 3) ()ģrd place – Whiskey Sour (by Neal Bodenheimer) The top spot was taken out with a rye whiskey based sour that had the unorthodox addition of orange juice whilst my personal favourite took out the Bronze. The top 3 whiskey sour recipes shared several common attributes they called for 60ml (2 ounces) of whiskey and made use of egg white for added texture. Nearly half of the drinks submitted were served on the rocks, and many called for the addition of an egg white. Original article: In Search of the Ultimate Whiskey Sour sort out the Ultimate Whiskey Sour recipe by inviting 17 of America’s best bartenders to submit their finest recipe for the Whiskey Sour-then blind-tasted them all to find the best of the best. Who says it’s the Best Whiskey Sour Recipe? It was served in a claret glass and garnished with berries. The drink evolved and the egg white component was added later but is often referred to as optional. Jerry’s recipe called for a wine glass of bourbon or rye, the juice of half a lemon and a large teaspoon of powdered white sugar dissolved in sparkling water. The whiskey sour was first seen in print in Jerry Thomas’ 1862 book The Bartender’s Guide but of course it had been around some time before Jerry’s book.

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