I like whiskey a lot. An oldfashioned filled 1/3 to 1/2 full of a good quality whiskey, preferably rye, with just a splash of water and one small ice-cube, a single malt with just a splash of water, whiskey and soda, it all finds a home with me.
I’d never tried a whiskey sour though. I’d just never thought to try it. It’s not common on any menu, hardly a thought at any bar in central Illinois (where the whiskey is in a sad state), and never the way I’d consider using a lemon. However, today I was browsing through Esquire (an entirely strange story about how I acquired a subscription to Esquire, but I’ll save that for another day) and found my way to the part I really enjoy, the drink. It was a whiskey sour.
Anyway, I had a lemon which I was wondering how to use since it didn’t fit into the jar of preserved lemons, plenty of sugar, and several bottles of whiskey in the cabinet softly calling my name.
I cut the lemon, saving a slice for the glass, juiced it for two ounces of sour, dropped in two teaspoons of sugar, poured in four ounces of Bullit Rye, filled the shaker with ice, shook and strained.
At first sip, I was smitten. I’ve a new drink to enjoy now. Thank you mysterious subscription to Esquire.
The recipe in the magazine is 3/4 ounce of lemon juice, 1 teaspoon of sugar, 2 ounces of whiskey, stir, pour, ice, shake, strain, drink.