A basic combination of citrus, sugar syrup and your poison of choice, the sour cocktail is a fundamental staple for bartenders of all shapes, sizes and persuasions. Whether it’s a classic whiskey sour, Collins cocktail or even a refreshing margarita, this crowd-pleasing blend has seamlessly been re-appropriated across numerous drinking cultures.
First archived in 1862 by the legendary Jerry Thomas, this humble drink has been around for quite a while and belongs to a collection of original cocktail recipes that truly gave birth to the notion of creatively mixing drinks.
But what surely makes this kind of drink intriguing is the incorporation of egg white into the mix, instantly providing it with the addition of foam and a full-bodied texture, caused by the unravelling of the egg white’s main protein, ovalbumin, when vigorously dry shaken and then shaken once again with ice.
Indeed, you may have noticed this when previously enjoying either a pisco sour, clover club or a bourbon flip.
So we thought we’d provide you with a list of classic recipes that sport an equal balance of sweetness and tartness. Just promise that you’ll never succumb to the laziness of buying the tacky, modern day pre-packaged sour mixes. It really only is a mix of citrus, sugar syrup and alcohol!
Shake all ingredients with ice and strain into an ice-filled glass, garnishing with a twist of lemon and maraschino cherry to finish.
Pour all ingredients, minus the bitters into a cocktail shaker and dry shake vigorously. Next, add ice and shake once again. Strain into a chilled glass and add a dash of bitters to finish.
Pour all ingredients into a cocktail shaker and shake with ice. Finish by simply straining into a glass and enjoying as is.
Cover Image: Edsel L
Image Credit: Robert S Donovan