WHISKEY SOUR RECIPE
The Whiskey Sour officially dates back to the 1860s, but sailors in the British Navy had been drinking something very similar long before that.
On long sea journeys, water was not always dependable, so to combat that, spirits were often used. Scurvy, too, was another danger on these journeys, so lemons and limes were consumed to help prevent the disease (incidentally, this is also one of the reasons why British folk are called ‘Limeys’). Finally, sugar and water were added for taste.
50ml of Bourbon, our team at Hunton Park Hotel used Buffalo Trance which is batch made in no more than 40 barrels so has a real quality, this one works so well as it has loads of vanilla notes.
35ml of lemon juice
15ml of sugar syrup, bought syrup is just as good, if not ½ water to caster sugar and dissolve on a low heat, remove and cool.
Egg white, about ½ an egg
3-4 drops of Bitters, Angostura is perfect
Fill shaker with ice, empty fill again, you want the shaker as cold as possible.
Add all the ingredients, our team says they always over pour the bourbon, whoops, then add the lemon, sugar, ½ the egg white and then dash in the bitters on top.
Shake, shake until your hand is cold. Then shake it more.
Strain into your favourite glass, add a wedge of lemon, zing it round the rim, then sit down and do it again in about 20 minutes.