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| IBA official cocktail | |
|---|---|
 A whiskey sour with ice cubes and a lemon slice | |
| Type | Cocktail |
| Base spirit | |
| Served | On the rocks or straight up |
| Standard garnish | Maraschino cherry and half orange slice |
| Standard drinkware |  |
| IBA specified ingredients† |
|
| Preparation | Shake with ice. Strain into chilled glass, garnish and serve. |
| Commonly served | Before dinner |
| Notes | If served 'On the rocks', strain ingredients into old-fashioned glass filled with ice. |
| Whiskey Sour recipe atDrinkBoyIBA | |
Awhiskey sour is amixed drink orshot containingwhiskey,lemon juice, andsugar (Simple Sugar), and traditionally garnished with a cherry or sometimes a lemon wedge. It is a blend ofsour, bitter, and sweet flavors. It can be made as a shot or mixed drink, either choice with a base spirit (whiskey or bourbon), citrus juice (lemon juice or sweet & sour mix), and a sweetener (Simple Sugar).
Sometimes, an egg white is included, which is sometimes called aBoston sour. When the whiskey used is aScotch, it is called aScotch sour. With a fewbar spoons of full-bodied red wine floated on top, it is usually referred to as aNew York sour. It isshaken and served eitherstraight up or over ice.
TheInternational Bartenders Association recipe includes agarnish of half anorange slice and amaraschino cherry.[1]
A variant of the whiskey sour is theWard 8, which often is based on bourbon orrye whiskey, and includes both lemon andorange juices, andgrenadine syrup as the sweetener. The egg white sometimes employed in other whiskey sours is not usually included.
The oldest historical mention of a whiskey sour was published in theWisconsin newspaper,Waukesha Plain Dealer, in 1870.[2][3]
In 1962, theUniversidad del Cuyo published a story, citing thePeruviannewspaperEl Comercio de Iquique, which indicated thatElliott Stubb created the "whisky sour" inIquique in 1872, usingLimón de Pica for the citrus.[4][5] (El Comercio de Iquique was published by Modesto Molina between 1874 and 1879.)[citation needed]
¿Sabía usted que el exquisito whisky sour, hoy trago de acaudalados, es de origen iquiqueño?. Cuentan las tradiciones y en algunos párrafos del periódico 'El Comercio de Iquique' que vimos en viejos archivos del Club Chino de este puerto que un buen mayordomo del velero "Sunshine" determinó anclar en este puerto...
Cierto dia Elliot Stubb estaba haciendo algunos experimentos en la en la "coctelera" con whisky y limón de pica y su sabor alcanzó delicias superiores a todos los otros menjurjes que acostumbraba a dar a sus clientes. "Voy a ponerle un poco de dulce", se dijo. Echó azúcar a una porción de jugo de limón de Pica, un poco de hielo, whisky en proporción y batió algunos segundos Y probo el mas exquisito drink que habia preparado. En adelante dijo Elliot—éste será mi trago de batalla,—mi trago favorito—, y se llamará Whisky Sour (sour, el ácido del limón). Luego dominó las fronteras y hacía su aparición en Inglaterra, donde ya estaba cimentada la fama del limón de Pica, el que hasta ahora se continúa exportando a la capital del Reino Unido y otros puntos de las Islas Británicas.
