- 2 – 2 1/2 oz whiskey (rye is nice)
- 1 oz lemon juice
- 1 1/2 – 2 tsp brown sugar
This is a 19th-century drink, and one that hasn’t changed much. Happily, it’s one that seems to transcend its abuses too, for the most part, though context is everything. Once upon a time, I knew a mad old roué of the Raoul Duke type, friend of a roommate, who mixed up Whiskey Sours at home in pint glasses with packaged sour mix and plenty of ice. When you got to the end of one, there was another. While I tended to view his cocktailing (and everything else) with a skeptical eye, the bottomless bucket o’ sour was a thing of wonder.
The above recipe works fine as a rocks drink in an Old Fashioned glass. Go with the heavier and sweeter proportions suggested. And some sort of garnish is nice for a sense of occasion, but totally dispensable.