It might be something of an understatement to say that the Sours cocktail category is a broad church. Loosely defined, any cocktail that comprises a base spirit that’s balanced with a sugar (or sweet liqueur) and sharpened with citrus juice (most commonly lemon or lime) can be called a Sour – which, obviously covers a lot of bases.
Confusingly, the flavour profile isn’t always sour, either. A slight tweak to the classic spirit/sweet/sour ratio of 2:1:1 or the addition of a splash of liqueur or a dash of bitters can instantly make your cocktail a sweeter or more spirit-forward blend. Here are some of our favourites.
Whiskey Sour
Arguably the best known of its class, the Whiskey sour probably dates back to at least the mid-nineteenth century. The traditional recipe calls for whiskey (bourbon or rye), lemon juice, sugar and, perhaps surprisingly, egg white which helps to create a silky texture. So-called ‘dry shaking’ the ingredients before shaking again with ice and serving on the rocks is reputed to provide the best result.
The New York Sour
An adaptation of the Whiskey Sour, this slightly elevated version is generally thought to have originated in the 1880s in Chicago, before being later popularised in New York. It’s made with whiskey, lemon juice, sugar, and egg white in exactly the same way as the original but with the final addition of a float of dry red wine poured over the back of a bar spoon. Adjust the quantity of red wine to taste.
Pisco Sour
The use of Peruvian Pisco and the addition of a couple of dashes of bitters gives this version of the cocktail a uniquely aromatic flavour profile. The ingredients reflect its Whiskey Sour origins: pisco, lime juice, sugar, bitters, and egg white, shaken together to create a frothy drink with a delicate, tangy edge. The inclusion of the egg white means it should be shaken twice – dry first, before adding ice to chill it thoroughly.
Amaretto Sour
Amaretto lifts this simple cocktail to the next level. The fusion of the almond-like spirit with cane sugar and a refreshing kick of lemon juice, paired with its naturally creamy texture is why many believe it to be the best of the Sour bunch. Traditional recipes again call for egg white, but we feel it’s one ingredient too many here, blurring the delicate balance of sweet, aromatic and sour. At Edmunds we use Luxaro Amaretto for the very best finish.
