If you remove the egg white and add in red wine, you get a New York Sour. In some cocktails, the liqueur being used can be sweet enough to balance it. They get their sour from lemon (and lime) juice and then balance it really beautifully with simple syrup (the combination of water and sugar) or something else sweet.
In general, cocktails that are labeled sour are made with simple syrup and lemon juice or sour mix. If you are concerned about using raw eggs, look for pasteurized eggs. Egg whites are what give the best whiskey sour it’s signature foamy top, and sometimes labels it Boston Sour depending on who you ask.This is an easy ingredient that is used in so many classic cocktails. Add Makers Mark, lemon juice and simple syrup to an ice-filled shaker. The simple combination of water and sugar together over heat makes simple syrup. Fresh lemon juice is always my preference for making cocktails, but jarred lemon juice will work in a pinch. Knob Creek small batch is the best value for your money and in my opinion the best whiskey for a whiskey sour. I love to do this with an orange wedge and a cherry for each cocktail. This will keep broken up ice cubes from getting into the drink and watering it down as it sits. Strain the cocktails into the cocktail glasses.Add a large ice cube each to two cocktail glasses.This is what makes for that nice frothy top on a whiskey sour. Give the cocktail shaker a good shake.Combine the ingredients in a cocktail shaker filled with ice.This is the best whiskey sour recipe! It combines a tangy bite of lemon with the sweetness of simple syrup and a frothy egg white mixture you’ll want to make again and again. It’s perfect for a Friday night after a long week. However, you can trace the cocktail's roots to a century before that.Happy Friday, friends! I’m so excited about this cocktail. The whiskey sour made its official debut in Jerry Thomas' 1862 "The Bon Vivant's Companion" (or "How to Mix Drinks"), which was the first published bartending guide. The most popular ones for sour drinks are amaretto, citrus liqueur, coffee liqueur, and melon liqueur. Liqueurs have potential as well, and it's often best to reduce or eliminate the sweetener because they're already sweetened.The pisco sour is another brandy version that almost always includes the egg white. For brandy, flavored brandies like apricot are popular in sours.Switch from whiskey to gin, rum, tequila, or vodka, and adjust the sweet and sour to suit the new liquor and your taste. A variety of distilled spirits shine in the sour formula.The old thyme sour is a complex variation, pairing Irish whiskey with elderberry liqueur, Green Chartreuse, cinnamon, and thyme.The Canadian sour picks up the citrus aspect when using Canadian whisky.Bénédictine is the sweetener, with both lemon and lime for the sour. The Frisco sour is a popular variation.If you choose Scotch whisky, you have a scotch sour, which often skips the sweetener entirely.When you add soda to this drink (or any sour), you have a collins cocktail.If you opt for this, make a fresh sour mix for the best flavor. It is an easy option, and many sour recipes suggest it, although you lose control of the final taste. Sour mix (sometimes called sweet and sour mix) is a popular shortcut that combines the sweet and sour components into one mixer.
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