Whiskey sour: Difference between revisions
m Reverted edits by 66.87.117.120 (talk) (HG) (3.1.14) |
As specified by the IBA |
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| whiskey = yes |
| whiskey = yes |
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| served = [[Cocktail shaker|shaken]] |
| served = [[Cocktail shaker|shaken]] |
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| garnish = |
| garnish = Maraschino cherry and half Orange slice |
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| drinkware = cocktail |
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| drinkware = [[Old Fashioned glass]] or cobbler{{clarify|date=November 2013}} |
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| ingredients = * 4.5 cl (3 parts) [[Bourbon whiskey]] |
| ingredients = * 4.5 cl (3 parts) [[Bourbon whiskey]] |
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* 3 cl (2 parts) fresh [[lemon juice]] |
* 3 cl (2 parts) fresh [[lemon juice]] |
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* 1.5 cl (1 part) [[Gum syrup|Gomme syrup]] |
* 1.5 cl (1 part) [[Gum syrup|Gomme syrup]] |
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* dash [[egg white]] (optional) |
* dash [[egg white]] (optional) |
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| prep = Shake with ice. [[Cocktail strainer|Strain]] |
| prep = Shake with ice. [[Cocktail strainer|Strain]] chilled glass, garnish and serve. |
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| notes = If served ‘On the rocks’, strain ingredients into old-fashioned glass filled with ice. |
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| notes = Garnish with maraschino cherry and orange slice. |
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| footnotes = {{Drinkboy recipe|link=167|name=Whiskey Sour}} [http://www.iba-world.com/index.php?option=com_content&id=211&tmpl=component&task=preview&Itemid=532 IBA] |
| footnotes = {{Drinkboy recipe|link=167|name=Whiskey Sour}} [http://www.iba-world.com/index.php?option=com_content&id=211&tmpl=component&task=preview&Itemid=532 IBA] |
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Revision as of 12:55, 17 October 2015
| IBA official cocktail | |
|---|---|
 Whiskey sour with ice cubes and lemon slice | |
| Type | Cocktail |
| Base spirit | |
| Served | shaken |
| Standard garnish | Maraschino cherry and half Orange slice |
| Standard drinkware | .svg) |
| IBA specified ingredients† |
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| Preparation | Shake with ice. Strain chilled glass, garnish and serve. |
| Notes | If served ‘On the rocks’, strain ingredients into old-fashioned glass filled with ice. |
| Whiskey Sour recipe at DrinkBoy IBA | |
The whiskey sour is a mixed drink containing whiskey (often Bourbon), lemon juice, sugar, and optionally, a dash of egg white. With the egg white, it is sometimes called a Boston Sour. For those do not like or cannot have egg white (e.g., due to religious concerns or allergy to eggs), pineapple juice is used as a substitute.[citation needed] It is shaken and served either straight up or over ice.
The traditional garnish is half an orange slice and a maraschino cherry.
A variant of the whiskey sour is the Ward 8, which often is based either in Bourbon or rye whiskey, with both lemon and orange juices, and grenadine syrup as the sweetener. The egg white sometimes employed in other whiskey sours is generally not included in this variation.
History
The oldest historical mention of a whiskey sour comes from a newspaper published in Wisconsin in 1870.[1][2]
In 1962, the Universidad del Cuyo published a story which cited a Peruvian newspaper called El Comercio de Iquique as indicating that Elliott Stubb created the "whisky sour" in 1872.[3][4] El Comercio de Iquique was published by Modesto Molina between 1874 and 1879.
References
- ^ Waukesha Plaindealer. January 4th 1870. Source: newspaperarchive.com.[dead link]
- ^ Waukesha Plaindealer. January 4th 1870. Source: newspaperarchive.com. Magnified section[dead link]
- ^ Historias de la Pampa Salitrera. Comité del Salitre (Chile). Page 49. ¿Sabía usted que el exquisito whisky sour, hoy trago de acaudalados, es de origen iquiqueño?. Cuentan las tradiciones y en algunos párrafos del periódico "El Comercio de Iquique" que vimos en viejos archivos del Club Chino de este puerto que un buen mayordomo del velero "Sunshine" determinó anclar en este puerto...
- ^ Anales del Instituto de Lingüística. Universidad Nacional de Cuyo. Vol. VIII. Mendoza, Argentina. Página 385. 1962. Cierto dia Elliot Stubb estaba haciendo algunos experimentos en la en la "coctelera" con whisky y limón de pica y su sabor alcanzó delicias superiores a todos los otros menjurjes que acostumbraba a dar a sus clientes. "Voy a ponerle un poco de dulce", se dijo. Echó azúcar a una porción de jugo de limón de Pica, un poco de hielo, whisky en proporción y batió algunos segundos Y probo el mas exquisito drink que habia preparado. En adelante dijo Elliot — éste será mi trago de batalla, — mi trago favorito — , y se llamará Whisky Sour (sour, el ácido del limón). Luego dominó las fronteras y hacía su aparición en Inglaterra, donde ya estaba cimentada la fama del limón de Pica, el que hasta ahora se continúa exportando a la capital del Reino Unido y otros puntos de las Islas Británicas.
