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Recipe Detail Page
The Whisky Sour
Winter 2012
Freshly squeezed lemon juice 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 (equal parts sugar and water mixed together)
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. Serve with a straw.
Makes 1 drink
