Whiskey Sour is my drink. It's a sophisticated, easy-to-order and easy-to-sip party drink that doesn't holler for attention (hi Cosmo!) or seem unwieldy when walking around a bar or party. (Does anyone else have panic attacks about sloshing martinis on their friends?)
A couple of weekends ago, I went to St Louis to see my college roommates, and I had the prettiest, yummiest Whiskey Sour of my life at The Fountain on Locust.
The Fountain is an adorable little diner/bar, but I'll save that review for another day. Right now, we have more important things to do - after drinking this fabulous cocktail, I decided that I had to recreate the perfect Whiskey Sour for myself at home.
Usually, when I make Whiskey Sours at home, I use a store-bought sweet and sour mix (shameful) and some mid-level whiskey, like Johnnie Walker Red Label or Jameson. However, after trying what was obviously a homemade mix in St Louis, I had to try a new variety of Whiskey Sour.
So far, this is my favorite homemade sweet and sour mix, from Baked Bree. She uses superfine sugar, no water and a little orange juice, which makes it extra special. For an easier recipe (especially for larger groups) this one is nice as well.
The best whiskey is of course more expensive, but to stick with a mid-level price range and still get great flavor, I love Jack Daniel's Tennesee Honey Whiskey.
I usually eyeball my sours with a ratio of a shot of whiskey to about four ounces of sour mix. Add some crushed ice, a slice of lemon or lime and a little zest to the top, and you have a cocktail fit for a king, or at least a really great party.