1940s Recipes + Menus
While many folk decry the mixing of fruit juice of any kind with bourbon, the Whisky Sour is far too important a drink to pass by without a mention. Also, for some reason, a lot of folk seem not to know the acid proportions [and] tend to make it entirely too citric for good tummy reaction later. Routine is simple: Into a shaker put 2 ounces bourbon (1 1/2 for the ladies, perhaps), 1/2 teaspoon of bar syrupnot sugar, pleaseand 2 level teaspoons of lemon juice. Shake hard with ice to chill; strain into a sour glass, which is nothing more or less than a small-sized highball glass of around 10-ounce capacity. Add some fairly fine ice, cap with well-chilled seltzer or club soda, and garnish with a slice of orange, pineapple stick, or red cherry. Serve with a spoon, so guests can stir it now and then to distribute the water from the melting ice within.