Whiskey Sour

Photo by Brian Samuels Photography, taken at The Big Potluck

Before I met Anthony, I didn’t like bourbon, rye, rum, scotch, or just about any form of brown liquor. It took some coaxing, some time, and some really great cocktails for my palette to change, but these days I’m like “Gin, who?” My go-to cocktail used to be a dirty Martini, and now it’s a Boulevardier.

Before last week, though, I still wouldn’t touch anything with the words “sour mix” in the ingredient list. Then I met this drink (and homemade sour mix), and I swooned.

Y’all. This is really good. (So good it’s making my Southern girl come out to play!) You should make this drink this weekend. And every weekend. For the whole summer.

The Best Whiskey Sour

This recipe comes from the lovely ladies at This Girl Walks Into A Bar. You should definitely try making your own cherries, but if you can’t wait 24 hours for this drink, just use good quality store-bought maraschino cherries like these, or these (which they sell at my corner market for $5.00).

1.5 oz. bourbon whiskey
3 oz. homemade sweet & sour mix (see recipe below)
1 or more maraschino cherries (see recipe below)

Combine the whiskey and sour mix in a cocktail shaker. Add a small handful of ice, and shake vigorously. Strain into a rocks glass with fresh ice. Garnish with as many cherries as your heart desires – dash a little of that good maraschino cherry juice in there, too.

Serious Sweet & Sour Mix

Makes enough for two drinks, but is easily doubled, tripled, or heck…quintupled. 

2 oz. fresh lemon juice
2 oz. fresh lime juice
2 oz. simple syrup

Combine the ingredients and stir. You just made your own sour mix.

The Real Deal Maraschino Cherries

1/2 cup sugar
1/4 teaspoon salt
2 tablespoons lemon juice
2 teaspoons almond extract
1 1/4 cup Luxardo Maraschino liqueur
1 pound frozen dark sweet cherries, thawed and drained (reserve juice)

Bring sugar, salt, and 1/2 cup water to a simmer in a medium saucepan, stirring until sugar dissolves. Stir in lemon juice, almond extract, Maraschino liqueur, and reserved cherry juice. Spoon cherries into a jar; pour hot liquid over them; cool and then refrigerate; let stand 24 hours. These cherries can be refrigerated for at least 2 weeks.