Ginger Whiskey Sour
A whiskey sour sweetened with ginger syrup.
Shaken · Rocks glass · Medium · about 3 minutes · about 18% ABV
Ingredients
- 60 ml Bourbon
- 25 ml Fresh lemon juice
- 20 ml Ginger syrup
- Candied ginger (garnish)
Method
- Pour 60 ml bourbon into the shaker
- Add 25 ml fresh lemon juice
- Pour 20 ml ginger syrup into the shaker
- Add ice
- Shake hard
- Strain
- Garnish
About the Ginger Whiskey Sour
The sour family. Sours are one of the oldest mixed-drink families. Spirit, citrus and sugar go back to the punches British sailors and traders drank in the 1600s and 1700s, and Jerry Thomas printed sour recipes in the first American bartending book in 1862. Egg white came later, for a silky foam. Almost every classic with fresh citrus, from the Daiquiri to the Whiskey Sour, follows this pattern.
Ginger Whiskey Sour FAQ
What's in a Ginger Whiskey Sour?
60 ml bourbon, 25 ml fresh lemon juice, 20 ml ginger syrup, garnished with candied ginger.
How strong is a Ginger Whiskey Sour?
About 18% ABV once mixed with ice, which is 1.9 Australian standard drinks per serve. That is stronger than a glass of wine.
Should I shake or stir a Ginger Whiskey Sour?
Shake it. citrus, juice and cream need shaking to mix properly and gain a light, lively texture.
What glass do you serve a Ginger Whiskey Sour in?
A rocks glass, about 300 ml. Serve it over ice. No rocks glass? Use any short, heavy tumbler.
