National Whiskey Sour Day

A well‑made whiskey sour is a lesson in balance. The drink likely evolved from sailors’ grog—spirits mixed with citrus juice and sugar to ward off scurvy. By the mid‑19th century, bartenders in the United States were combining whiskey, lemon and sugar with ice and shaking them to a frothy chill. One popular origin story credits Elliott Stubb, a sailor‑turned‑barman, who purportedly invented the drink in a port in Chile around 1872; another points to American cocktail manuals from the 1860s. Regardless, the recipe endures because it’s straightforward and satisfying. To mix a whiskey sour, fill a shaker with good bourbon or rye, freshly squeezed lemon juice and simple syrup. If you like a richer texture, add an egg white—a technique borrowed from early sour cocktails—and dry‑shake vigorously to emulsify, then add ice and shake again. Strain into a chilled glass over fresh ice or serve it straight up. A twist of lemon peel or a cherry are traditional garnishes. On National Whiskey Sour Day, take the time to measure, shake and taste. You’ll notice the tartness of lemon, the warmth of oak‑aged whiskey and the subtle sweetness that ties everything together. The holiday is also a nod to the golden age of cocktails and to the bartenders who continue to perfect them.