Whiskey Sour
Whisky Sour
原料
- Blended Whiskey 2 oz
- Lemon Juice of 1/2
- Powdered sugar 1/2 tsp
- Cherry 1
- Lemon 1/2 slice
调制步骤
Shake with ice. Strain into chilled glass, garnish and serve. If served 'On the rocks', strain ingredients into old-fashioned glass filled with ice.
Whiskey Sour是世界上最经久不衰、最广为人知的鸡尾酒之一，由混合威士忌、新鲜柠檬汁和糖粉制成，加冰块后以樱桃和柠檬装饰。作为IBA Unforgettable经典，它是酸酒家族——烈酒、柑橘、甜味剂鸡尾酒——这一调酒基础模板之一的终极代表。威士忌的温暖感、柑橘的酸味和温和的甜味之间的平衡，使这款酒在鸡尾酒文化中获得了永久的一席之地。
History & Origins
Whiskey Sours appeared in Jerry Thomas's 1862 'How to Mix Drinks', making them among the earliest documented American cocktails. The sour template Thomas described — spirit, lemon, sugar — became the foundation of modern mixology's sour category and directly influenced drinks from the Daiquiri to the Margarita. The IBA includes it among its Unforgettables, and it consistently ranks among the most ordered cocktails globally. Adding egg white for a silky foam layer became a popular refinement in the 20th century.
Tasting Notes
Aroma: Lemon zest and whiskey grain character, with a subtle sweetness from the powdered sugar. Palate: Tart and citrusy from the lemon juice, with blended whiskey's grain complexity and mild spice providing structure; the sweetener ties the components together into a balanced, pleasing whole. Finish: Refreshing and moderately dry with lingering lemon and whiskey warmth.
Pro Tip
For the best Whiskey Sour, add an egg white and dry-shake before adding ice — the foam transforms it from a good drink into a great one.
使用的技法
变体
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