Whisky Sour

Automne 2013
food and drink

BY: Mike Webster, Drake Hotel

This recipe was selected as one of our Contributor's favourites in our 20th Anniversary Autumn 2013 issue. The recipe originally appeared in the Winter 2012 issue.

This recipe uses freshly squeezed lemon juice, which balances perfectly with sugar and whisky and maintains its citrusy flavour. The flavours will be compromised if you use lemonade or store-bought lemon juice. Webster prefers to use Alberta Springs Whisky, as it has more rye content than corn content, creating what he feels a true Canadian whisky should taste like—perfect for a simple cocktail like a Whisky Sour.

1½ oz whisky
1 oz freshly squeezed lemon juice
1 oz Simple Syrup*
Dash Angostura Bitters (optional)

1 Fill a mixing glass with ice. Add whisky, lemon juice, simple syrup and Angostura Bitters. Seal shaker and shake vigorously from ear to chin. Fill a rocks glass with ice, and strain mixture into glass.

*Simple Syrup: To make Simple Syrup, combine equal parts sugar and boiling water; stir until sugar has dissolved. Refrigerate until chilled.

Makes 1 drink