whiskey sour question

[Anthomaniac]

I had several Whiskey Sours on my carnival cruises and loved them. But every time I try to make them at home they just don't work. Anyone know the secret?

[springs741]

My go to drink. I know they are better with Crown than bar whiskey. Not sure what kind of mix Carnival uses.

[SadieN]

What are you using? Which whiskey are you using? Are you using a sour mix or lemon juice and sugar? If using sugar, regular or superfine (not powdered)? Are you mixing, shaking or stirring?

[Anthomaniac]

What are you using? Which whiskey are you using? Are you using a sour mix or lemon juice and sugar? If using sugar, regular or superfine (not powdered)? Are you mixing, shaking or stirring?

I've been using the upper level maker's mark and a sour mix. I know I should make my own, but I'm lazy lol

 

I am shaking it, and pouring it over a large round ice cube.

 

I should add I am not really a "drinker" and have decidedly wimpy tastes.

 

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[missmichele89]

Proportions:

 

Use 1 1/4 oz whiskey (or a large jigger) and 4 oz of sour mix.

[JustinCMH]

Here's what I do:

 

2 ounces whiskey (I like Eagle Rare bourbon)

1 oz lemon juice (about 1/2 lemon)

3/4 oz simple syrup (I like it less sweet, most bartenders would do a full ounce)

1 bar spoon egg white (optional, really amps up the texture, definitely don't do with sour mix)

 

Shake and serve double-strained over a large ice cube

 

Like you said, using sour mix is the quick and dirty version. All sour mixes are different, and most use citric acid as a substitute for lemon and lime juice. You don't need to double strain to get out bits of pulp, either. A reasonable compromise is to mix up a Bach of equal parts lemon juice and simple syrup; you can bottle this and use as needed. I think it's easier to keep the simple syrup on hand and use a hand press for the lemon half.

 

 

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