- Hi, bro and welcome
back to the cocktail blog. I'm Steve, the bartender, and today I'm showing you
how to make a whiskey sour. I couldn't believe that
I haven't actually made a whiskey sour as a sole
video on the channel. So I had to make this one. I was recently on
punchdrink.com and I came across an article about the
best whiskey sour recipe. They invited 17 of
America's best bartenders to submit a whiskey sour
recipe and then they sat down with the judging panel and
decided which one was the best. So today I'm showing you the
three top whiskey sour recipes. Make sure you stick around
because the last one is a little bit of an unorthodox
twist on the whiskey sour, an ingredient that wouldn't
normally go in one, and probably for that reason, it was voted the best whiskey sour. So traditionally, a whiskey
sour is just whiskey, lemon juice and sugar. And as time went on it called
for the addition of egg white to add texture to the drink. I'm not gonna go into the history and the background of the drink. I'll leave that information
in the description below because I'm just pumped
to try the three best whiskey sour recipes that are available. The first one comes from Neal Bodenheimer. I'll leave more detail about
these particular bartenders, where they work, where they're from in the description as well. I'm not gonna remember
all those kind of details. This one is a bourbon-based whiskey sour. Actually, I'm not going do this, I'm gonna follow his recipe to a T, which actually calls for
dry shaking just some of the ingredients, not all of them, but if you're making this at home, you can dry-shake all the
ingredients at once, if you like. So it calls for 22.5 mil, three quarter ounce of fresh lemon juice, And believe it or not, that is the juice from just two lemons. These things are monsters. Then we've got a small egg. This is actually a large
egg so I'll measure it out. So a small egg is gonna be about 15 mil or half an ounce. And then dry shake those ingredients. (dry shaking) Then measure 60 mil,
two ounces of bourbon. Add that straight in. And then 22.5 mil, three quarter ounce of
one-to-one simple syrup. And it specifically
calls for five ice cubes. Five. I didn't actually write down but I'm pretty sure it
said shake 20 times. (shaking mixer) Now fill that old-fashioned glass with ice And fine-strain over the top. And I have to wait until
the foam separates. Meantime, I'll slice an orange and grab my skewered maraschino. So now that that's separated,
spray with angostura bitters. Kinda miss them. And then garnish with slice of
orange and maraschino cherry. That is number three in the
top three whiskey sour recipes. Cheers. That's a bloody delicious whiskey sour. It's like classic style. That's pretty much exactly how I would make my whiskey sours. The only difference is
I'd do a dash of bitters as opposed to spraying over the top. But I do like, the addition
of the spray on the top really lets the aromatic bitters aroma, it's like just really vibrant. It's good. So onto the second best
whiskey sour recipe by Erik Adkins. This is incredibly
similar to the first one with three subtle changes. We're using slightly less
sugar syrup so therefore it's more acidic and not as sweet,
and we're serving it up in a coupe glass instead of over ice. And no angostura bitters spray. But apart from that, it's
essentially the same. So there's small, minute tweaks that takes it to that next level, according to the judges,
I haven't tried it yet. So we'll soon find out. So this one calls for 60
mil of bourbon whiskey and 22.5 mil, three quarter
ounce of fresh lemon juice, 15 Mil, half an ounce, of simple syrup, one-to-one, and egg whites, 15 mil, half an ounce. And again, dry shake. (dry shaking) And add five, four cubes, very specific, four ice cubes, and wet shake. (wet shaking) Straight into a chilled glass and double-strain.. And there you have Erik Adkins' second most popular whiskey sour recipe. I don't actually think
I've ever personally and then 30 mil, one
ounce, of fresh lemon juice and 15 mil of rich simple syrup, which is a two-to-one
sugar syrup by weight. So 15 mil, half an ounce. You won't be able to see it on camera but you can definitely
tell it's a lot thicker than the other simple syrup. Then secret sauce, 15 mil, half an ounce of
freshly-squeezed orange juice. Controversial.
Freshly-squeezed. Then we've got egg white, 15 mil. Now, a small tip, I can't
remember who told me this, it wasn't actually that long
ago, if you do wanna actually measure out your egg white. If you do use a knife to
quickly cut the egg white and it's actually easier
to pour and kinda separate. Otherwise, if you don't
do that, the whole thing's just gonna, just dump into (indistinct). So, 15 milliliter egg white, and then dry shake. (dry shaking) Emulsify the egg. Now, this recipe doesn't
call for the number of cubes I'm meant to use so, just
throwing in a big scoop. (dry shaking) Also doesn't call for a double-strain. So just straining over fresh ice into an old-fashioned glass. Just a tiny little bit
left in there for later, and garnish with an orange slice and a maraschino cherry. There you have the best
whiskey sour recipe, according to a panel of judges. I have high hopes. Cheers. (laughs) That's really good. I'm gonna have to do a
side-by-side comparison because it's been a couple minutes since I tried the first one. It's definitely got a small
kick from the 100 proof whiskey. Little bit of, sorta subtle spice to it. Let's line up all three. So onto the side-by-side tasting of the three best whiskey sour recipes to let you know, personally, what I think. First up, Neal Bodenheimer's whiskey sour, which was a little bit sweeter, bourbon base whiskey sour. All right, it's definitely
the sweeter of the three, but I love it, I like it. The beautiful balance between the sugar and the citrus. You could probably do with that template, but use the rye whiskey instead, that would work really nice. This is an extremely
crushable whiskey sour recipe. I like it. And onto Erik Adkins. As I said earlier, I've never
served my whiskey sour up, but actually, I quite like it. It's dainty. I just don't think it's quite balanced. It's a little bit too acidic for me. It just needs that touch more sugar. But again, you can't go
wrong with a whiskey sour. They're tasty. And this one is by Dan
Sabo, voted by panelists as being the number one
whiskey sour recipe, utilizing rye whiskey. It's perfectly balanced. So I'm gonna take this one out and just be comparing the two, because these are the two that I prefer. They're both slightly different. You got this underlying
spiciness from the rye whiskey. You've got, definitely
got more booze there. It's a little bit sweeter, but I like the sweetness. It's hard. Please don't comment that I
should have a glass of water between tasting 'em just
to clear my palette. I'm drinking a whiskey sour. - I can understand where the
panelists are coming from. Little bit more complexity, whereas that is a sweeter
style whiskey sour. For the average person, probably make it a little bit sweeter. For someone that loves their whiskey or a professional bartender,
someone that probably drinks a little bit too much, then
I'd go for the rye whiskey, the rye-forward. At the end of the day, I would absolutely love either of these.
PunchDrink.com sought out the Ultimate Whiskey Sour recipe by inviting 17 of America’s best bartenders to submit their finest recipe for the Whiskey Sour—then blind-tasted them all to find the best of the best.
Nearly half of the drinks submitted were served on the rocks, and many called for the addition of an egg white.
The top 3 whiskey sour recipes shared several common attributes; they called for 60ml (2 ounces) of whiskey and made use of egg white for added texture.
The top spot was taken out with a rye whiskey based sour that had the unorthodox addition of orange juice whilst my personal favourite took out the Bronze.
WHISKEY SOUR #3 (by Neal Bodenheimer)
Neal's recipe is my personal favourite of the 3 finalists. Using a Bourbon Whiskey base makes it the sweeter of the 3 but boasts fragrant aromas from the mist of Angostura bitters which finishes off the drink nicely.
INGREDIENTS
WHISKEY SOUR #2 (by Erik Adkins)
Erik's recipe is slightly more acidic than the other 3 finalists, I felt that the balance was slightly off (personally). The recipe calls for a Bourbon Whiskey and is close to what would be referred to as a traditional Whiskey Sour.
INGREDIENTS
WHISKEY SOUR #1 (by Dan Sabo)
Dan's was a very close 2nd place in my books. It calls for a 100 proof Rye Whiskey along with higher portions of citrus and sweetener to retain balance of strong, sweet and sour. The unorthodox yet welcome addition of a small amount of orange juice contributed a sweet, softer acidic component.
INGREDIENTS
Well I know what I'm doing tonight!!!
TIL that my regular at-home whiskey sour is really close to the number one! Definitely going to try the addition of orange juice, that sounds fun. Normally I just do 2oz Rittenhouse Rye (using Rittenhouse Bourbon Rye right now which is fantastic), 1oz Lemon Juice and 1oz Simple Syrup with 1.5 tablespoons Aquafaba (instead of egg white). I am also going to try the angostura mist from recipe 3 instead of my usual droplets.
While I know its considered the standard these days, but doesn't a whiskey sour become a Boston sour upon the addition of egg white?
I add egg white to all my whiskey sours, but there is a difference, and from what I can tell, a whiskey sour doesn't contain egg white.
Rittenhouse was a great call, that’s how I personally make mine but with using the rest of #3 / Neals ingredients.
Nice to know that I’ve been making mine exactly like the winner here. Makes me feel like I’m doing something correct. I also know my Tito’s and soda game is on point by the volume of those I make ha.
Lately we’ve been using this recipe which I enjoy a lot.
2 bourbon .5 lemon .5 dem 6 ango
Quick hard shake, add a dash of soda into the tin and then dirty dump into a rocks glass. Super tasty and easy to crank out when you’re weeded!
Is that you steve? Where can i buy threefold gin in adelaide?
Was just watching this, made a basic one at home. Soco, lemon juice and simple syrup.