The 3-2-1 Ratio For Perfectly Balanced Whiskey Sours
Ever forget the measurements when making a recipe you thought you remembered? This advice is for those who understand. Memorizing a ratio is easier than recalling 1¾ and 2 ounces.
To balance whiskey sours, remember the 3-2-1 ratio: 3 spirits, 2 sour, 1 sweet. This ratio works for margaritas and daiquiris.
A whiskey sour has bourbon or rye, fresh lemon juice, and simple syrup.British Navy sailors spiked their spirits with ship's fruit juice in the 18th century to prevent scurvy.
After arriving on shore, sailors liked the sour, and adding sugar made it a bar staple.
Since the craft cocktail movement of the past few decades revived traditional cocktail recipes and replaced pre-made sour mixes with fresh ingredients, whiskey sours have become a classic again.
Different brands of bourbon add different flavors to sours, so experiment. Local spirits store owners may advise. Buying the cheapest bottle isn't necessary for good bourbon.
For "2 parts sour," use fresh lemon juice. Sour mix and concentrate-based bottled lemon juice should be avoided. To make "1 part sweet," mix equal parts water and sugar.
The drink is "sour" for a reason. Add sugar to water in a saucepan and stir on low for 5 minutes to dissolve. Avoid boiling. Stop cooking and cool the mixture. Keep leftover syrup in the fridge for a month.