National Whiskey Sour Day is August 25 and Haute Living caught up with egg and whiskey expert Tim Herlihy, Brand Ambassdador of Tullamore D.E.W., to find out his favorite version of the whiskey sour. Although there are multiple variants in creating the perfect whiskey including whether it’s made with a barley mash alone or from a blend of barley-based and grain whiskey, most conclude that there exists no other option besides the variety crafted in Ireland.
Herlihy, more often than not, holds fast to this particular bias using only eggs and Irish Whiskey in his recipe claiming that, “It makes for the most egg-scellent whiskey sour!”
Serious DIY cocktail enthusiasts have a selection of traditional cocktail recipes and ingredients that are always at there fingertips and one of the classics is the whiskey sour, which first received credit in writing in the 1862 book The Bartender’s Guide by Jerry Thomas. This simple recipe calls for whiskey, lemon juice, sugar (or simple syrup), and egg white optional. Today, the variations have become more complex concoctions carefully crafted by mad scientist, mixologists.
On this special cocktail day, Haute Living decided to get back to the basics and share a delicious rendition of a traditional recipe by Tullamore D.E.W. that will definitely help get your National Whiskey Sour Day off to a great start.
Cheers!
The Whiskey Sour
2 parts Tullamore D.E.W.
2/3 part fresh lemon juice
2/3 part simple syrup
1 egg white
Dash of Angostura Bitters
Pour ingredients into a cocktail shaker (no ice) and dry shake vigorously. Strain into a cocktail glass.
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