Whiskey Sour

The Sour, like the Gimlet, can be traced back to sailors who drank various spirits with citrus to prevent Scurvy. The practice was brought to land on both sides of the Atlantic, but on the American side, people often preferred native whiskeys to rum and other spirits. Jerry Thomas included a popular recipe in his 1862 book The Bartender's Guide and called it a Sour. Like Smashes and Flips, Sours can be made with any spirit, but whiskey is perhaps most common. Jerry Thomas's recipe did not include egg white, which is a common ingredient nowadays. The egg white was added later for froth and texture. Many recipes call for an optional egg white but don't require it. The truth is that egg doesn't really affect the taste of a drink, but rather the body. However you make it, the Whiskey Sour is a great afternoon or before-dinner drink.