Of course Sour Mix, Sweet & Sour Mix, Whiskey Sour Mix, Daiquiri Mix, and even Margarita Mix (for the most part) are all essentially the same thing.
The History of the Whiskey Sour
The whiskey sour made its official debut in Jerry Thomas 1862 The Bon Vivants Companion (or How to Mix Drinks), which was the first published bartending guide. However, you can trace the cocktails roots to a century before that.
Sour drinks were initially created to fight off scurvy among British Navy sailors during the 1700s by adding citrus juice—a source of vitamin C—to drinks. Most often, this meant adding lime to the rum rations (inspiring drinks like the Navy Grog). Not only did these sour drinks purportedly ward off disease, the rum or gin (and sometimes whiskey) helped preserve the perishable fruit juice on long voyages.
From there, the addition of a little sugar enhanced the citrus-liquor combination. The result was a more drinkable and very tasty beverage. These eventually became known as the sour family of drinks, which have remained popular; the whiskey sour remains the most notable.
Tips Making a Great Whiskey Sour
- Fresh lemon juice is the key to a great whiskey sour—Bottled lemon juices are either too sweet or too tart and will significantly affect the quality of your drink.
- Dial in the sweetness—If you use a rich (2:1) simple syrup, youll likely want to use a little less in the whiskey sour than if you use a standard syrup made with equal parts of sugar and water.
- Shake it well—Be sure to shake the cocktail well over ice to chill it and give it delightful frothiness.
How to Make the Whiskey Sour
FAQ
What is sour mix at a bar?
What is a Whiskey Sour also known as?
What’s the difference between a Whiskey Sour and old fashioned?