National Whiskey Sour Day is actually Thursday, August 25, but it popped into my brain today so I thought why not blog about it. Back in the day we consumed a metric buttload of whiskey sours and often the night would not end well mainly due to over consumption of alcohol and poorly made sour mix. In fact I’m not sure I’ve had a whiskey sour which didn’t come from a crappy plastic bottle purchased at a grocery store. Even out at bars it would be a Mr & Mrs T mix or some other off brand. I thought it might be good today, a few days out, to dive into what a good whiskey sour should contain. First and foremost it should have whiskey and preferably Bourbon. It doesn’t have to be top shelf, but shy away from the lowest common denominator. I think once we bought some off brand whiskey and nobody felt stellar afterwards so get something decent for the base spirit. The recipe is simply 1:1 lemon juice and simple syrup or to break it down further 2 parts lemon juice, 1 part sugar, and 1 part water. Another recipe is 4.5 parts lemon juice to 1 part sugar, but their next recipe with simple syrup is 1.5 parts lemon juice, 1 part sugar, and 1 part water. Another recipe uses a mix of citrus juice to end with 2 parts juice, 2 parts water, and 1 part sugar. And the final recipe for comparison is 2 parts lemon juice, 1 part lime juice, 1 part sugar, and 1 part water. So basically anything goes, but in the end lemon juice and sugar is the common denominator. After my experiences with sour mixed whiskey back in the day I might just stick with a Bourbon and skip all the silly mixing to celebrate the day. 😉