We’re a sucker for drinking holidays. It’s not that we need an excuse to drink, but justification is always nice. So it’s with open cabinets and freezers that we welcome National Whiskey Sour Day, celebrated each August 25th.

The Whiskey Sour is one of the most classic drinks around. Following the simple sour template of spirit, sugar and citrus, it’s crisp, well balanced and packs a boozy wallop. And it’s got a history to it, first appearing in print in Jerry Thomas’ 1862 book, “The Bon Vivant’s Companion or How to Mix Drinks.”

That said, it’s also really easy to make. So while it’s not as esoteric or creative as some cocktails, it’s like a reliable old friend, always there when you need it. Now, let’s mix one up.

The following Whiskey Sour recipe comes courtesy of Canadian Club. The blended Canadian whisky (they drop the ‘e’) yields a smooth drink. If you like yours with a bit more bite to it, a spicy bourbon or rye will also work well. And if you’d like to add a silky texture to it — plus some healthy protein — try an egg white.

The Whiskey Sour

1.5 ounces Canadian Club Classic 12
Juice of half a lemon
Teaspoon of sugar

Shake all ingredients with ice, and strain into a rocks glass over fresh ice. Garnish with a Maraschino cherry or lemon wedge.


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