Happy National Whiskey Sour Day!

Today is  National Whiskey Sour Day.  Sure, it’s not a *real* national holiday, but a good whiskey sour is something to believe in. Perhaps it would catch on if local bars offered a free Whiskey Sour to its first 50 patrons.

Poking around the “official website”, owned by some marketing dude in Canada, reveals that there are as many whiskey sour recipes as there are people. It makes sense of course, considering how easily modified a 3 ingredient recipe is. There seems to be some consensus on the following:

A Whiskey Sour must contain:

1.  Whiskey. Any kind.

2. Sugar. Any kind, usually simple syrup or granulated.

3. Citrus. Usually lemon or lime, but the sky’s the limit.

Here’s mine:

2 oz whiskey

1 oz  lemon

1 oz simple syrup

1 egg white(medium egg)

Glass: Up in a sour glass or over ice in a double rocks glass

Garnish: Angostura bitters

Add all ingredients to a shaker. Shake with 1 small ice cube(or a piece of a cracked 1″x1″ cube, if that’s what you have) for 10 seconds. Break open shaker, fill with ice, and shake hard for about 8-10 seconds. Strain. Drip Angostura onto the surface and go wild with your own design.


While many folks use bourbon or rye, Irish whiskey is a fine choice as well.  Thanks to Kilbeggan for providing a sample!



Kilbeggan is Ireland’s oldest operating licensed distillery. While not in producton all 256 years, the community of Kilbeggan in County Westmeath restored it as a museum after its closure in 1957. John Teeling, then-owner of Cooley Distillery, bought the license to produce Kilbeggan on its 250th anniversary. Now fully operational, Kilbeggan uses copper pot stills to turn out their golden whiskey, one of which lays claim to being the oldest working pot still producing whiskey today.


Earlier in my drinking days, I used to quaff whiskey sours up, taking the thing down in a manner of minutes before it got lukewarm. Now, I prefer mine over a large rock to extend my enjoyment of this fluffy delight.

The following is a little twist I whipped up, which is entirely too easy to dirnk, I mean, drink. I named it after the restaurant inside the distillery:

The Pantry Sour

2 oz Kilbeggan® Irish Whiskey

1/2 oz lemon juice(freshly squeezed and strained)

1/2 orange juice(freshly squeezed and strained)

3/4 honey syrup*

1 egg white(medium egg)

Glass: Double Rocks or vintage fancy pants glass with a large rock

Garnish: Cherry skewered orange half moon & Angostura bitters

*Honey Syrup: 3 parts honey:1 part water. Locally harvested honey is even better.


However you like it, this Sunday is your excuse to drink Whiskey Sours till the cows come home. Cheers!



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