National Whiskey Sour Day is finally here, (August 25th) and I’m celebrating one of my favorite cocktails by sharing a few delicious and easy recipes courtesy of Crown Royal, George Dickel and Bulleit.
Over a century ago, the Whiskey Sour originated as one of the simplest cocktails, with variations of whiskey, lemon juice, and sweetened with sugar. The mix lost attention after the prohibition era, but it resurged with the heightened interest in craft cocktails. Thanks to whiskey’s newfound status and the use of fresh ingredients, the Whiskey Sour has made a strong comeback.
Because sours have a higher ratio of alcohol to mix than your typical cocktail, the “unofficial” holiday appeals to the summer beverage interests of men and women alike.
To celebrate the revival of the classic Whiskey Sour, honor the holiday by sipping one of the recipes below – a traditional recipe using George Dickel No. 12, and two modern recipes with a twist using Bulleit Bourbon and Crown Royal Northern Harvest Rye.
WHISKEY SOUR RECIPES
1.3 oz. George Dickel No.12 Whiskey
1.5 oz. lemon juice
0.75 oz. simple syrup
Shake and strain ingredients into an ice-filled rocks glass. Garnish with a lemon wedge or cherry.
Jeff’s Redneck Sour
1.25 oz. Bulleit Rye
1 oz. fresh lemon sour
0.5 oz. fresh grapefruit juice
2 dashes grapefruit bitters
Shake and strain ingredients into an ice-filled rocks glass. Garnish with a grapefruit half wheel.
1 oz. Crown Royal Northern Harvest Rye
.5 oz. Crown Royal Regal Apple Flavored
.5 oz. lemon juice
.5 oz. simple syrup
1 Dash Pimento Bitters
1 Egg White
Grated Nutmeg (optional)
Combine ingredients in a shaker with ice. Shake well and strain into a chilled coupe glass. Grate nutmeg for garnish (optional).
More about Bulleit Bourbon:
Distilled in Kentucky from the highest quality ingredients, this new variant is a barrel strength version of Bulleit Bourbon with the same high-rye mash bill – roughly 2/3 corn and 1/3 rye. In April, Bulleit Barrel Strength received a Gold Medal from the 2016 San Francisco World Spirits Competition, continuing Bulleit’s history of sharing award-winning whiskeys.
More about Crown Royal Northern Harvest Rye:
With more than 75 years of experience producing quality Canadian Whiskey, Crown Royal introduces its first-ever blended rye whiskey, Crown Royal Northern Harvest Rye. Crafted from 90% rye whiskey, the new blended whiskey from Crown Royal is produced at the brand’s distillery in Gimli, Manitoba, where the distinctive Northern winters create the perfect conditions for a deliciously flavorful, extraordinarily smooth whiskey.
More about George Dickel No. 12:
A 90 proof Dickel whiskey that uses older whiskies to create deeper, more assertive flavors and an incredibly smooth finish. The taste is refined with hints of vanilla and a dry crisp finish– a result of their charcoal mellowing process. Concentrated flavors of rich oak and subtle vanilla lead to a long finish with hints of maple, butter and smoke. It’s a whiskey with enormous depth, range and personality – considered by many to be the gold standard of Tennessee Whiskey.