National Whiskey Sour (WS) Day is lauded across these United States. A traditional WS will be garnished with half an orange and a maraschino cherry, contains whiskey (normally Bourbon) and has lemon juice and sugar. Then, it is shaken and served straight or over ice.
Featured today are Bulleit, Chatanooga, COLDCOCK and Tincup.
Bulleit Bourbon (90 Proof)
Tom Bulleit founded family-owned and operated, Bulleit Distilling Company in 1987. Since then, he and others have been creating award-winning spirits. Today, we recommend the Bourbon for this simple Whiskey Sour.
Bulleit Whiskey Sour
- 1.3 Oz Bulleit Bourbon
- .5 Oz Lemon Juice
- .75 Oz Simple Syrup
Directions: In a rocks glass, combine all the ingredients in a shaker with ice. Shake well. Strain into an ice filled rocks glass. Garnish with a lemon wedge or cherry.
Chatanooga Whiskey (90 Proof)
The Chatanooga Whiskey Company leers a sideways sneer at Prohibition with the introduction of 1816 Reserve. The public demanded. Founders Joe Ledbetter and Tim Piersant responded. They've been around since 2012 and are still headed upwards. Not only are they still around, they've just recently introduced 3 flavors of Freedom Moonshine and it is delicious!
- 2 Oz 1816 Reserve
- 3/4 Oz Fresh Lemon Juice
- 3/4 Oz Simple Syrup
- Egg White
- Garnish: Luxardo cherry and orange slice
Dry shake all ingredients, add ice and shake, strain into a chilled glass and garnish.
COLDCOCK Whiskey (70 Proof)
COLDCOCK Whiskey (70 Proof) is the world's first and only herbal flavored whiskey. It is created with aged Kentucky bourbon and herbs gathered from around the globe. It's smooth and the bottle is quite distinct.
- 1 1/2 Oz COLDCOCK Whiskey
- 1/2 Oz lemon
- 1/2 Oz orange
Directions: Shake/strain serve on the rocks with a lemon wedge garnish.
TINCUP Whiskey (84 Proof)
Jess Graber has been distilling since 1972 after having relocated to Nederland, Colorado from Missouri at the age of 22. A neighbor had left a 10 gallon still and Graber was curious. That's where it all began. Now, Graber introduces his newest spirit, TINCUP Whiskey.
Frisky Sour by Lucinda Sterling (Middle Branch, NYC)
- 2 Oz TINCUP Whiskey
- ½ Oz PAMA Liqueur
- ½ Oz Orgeat Syrup
- ¾ Oz Fresh Lemon Juice
- 8 Drops Dead Rabbit Orinoco Bitters
Pour all ingredients into a shaker filled with ice. Shake and serve up in a sour glass. Garnish with cinnamon zest (also Buddha’s hand citron zest, when in season).