Midcentury Sour
The Whiskey Sour was one of the vestiges of nineteenth-century mixology to survive Prohibition and experience broad popularity during the postwar period. This is my take on what a really good bourbon-based sour reflective of that period should be with the iconic orange-and-cherry garnish. If you make it with vanilla syrup, it’s got a really nice, subtle creamsicle flavor; egg white advised.
INGREDIENTS
2 oz. bourbon, preferably 90-100 proof
¾ oz. lemon juice
½ oz. fresh orange juice
½ oz. vanilla syrup (or simple syrup)
½ oz. egg white (optional but recommended)
3 drops saline solution
Garnish: orange slice, cocktail cherry
ABV LEVEL
Combine whiskey, lemon and orange juice, syrup, and egg white (if using) in a cocktail shaker. Fill with ice, seal, and shake for 15 seconds. (If using egg white, there’s no need to dry shake for this unfussy presentation; we just want a little bit of texture.) Double strain into a double rocks over a few regular cubes and garnish.