Whiskey Sour

Whisky, Lemon, Egg, Simple Syrup

The whiskey sour is a mixed drink containing whiskey (often bourbon), lemon juice, sugar, and optionally, a dash of egg white or cocktails foamer. With the egg white, it is sometimes called a Boston Sour with a few bar spoons of full-bodied red wine floated on top, it is often referred to as a New York Sour. It is shaken and served either straight up or over ice. The oldest historical mention of a whiskey sour was published in the Wisconsin newspaper, Waukesha Plain Dealer, in 1870.

In 1962, the Universidad del Cuyo published a story, citing the Peruvian newspaper El Comercio de Iquique, which indicated that Elliott Stubb created the "whisky sour" in Iquique in 1872 (El Comercio de Iquique was published by Modesto Molina between 1874 and 1879.)