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3 x simple WHISKEY SOUR variations! | Steve The Bartender

The New York Sour calls for a splash of claret (dry red wine), the Betty Carter incorporates PX sherry & amaro nonino whilst the Filibuster uses maple syrup as the sweetener.

Which is your favourite variation on a classic whiskey sour cocktail? It’s time to celebrate National Whiskey Sour Day (25th of August) with these 3 simple variations on the classic whiskey sour. The New York Sour calls for a splash of claret (dry red wine), the Betty Carter incorporates PX sherry & amaro nonino whilst the Filibuster uses maple syrup as the sweetener. Try all 3 and comment with your favourite below!

New York Sour Cocktail Recipe

NEW YORK SOUR

– 2 oz rye whiskey (60ml)
– 3/4 oz lemon juice (22.5ml)
– 3/4 oz simple syrup (22.5ml)
– 1 oz dry red, malbec or syrah (30ml)

The New York Sour was first created by a Chicago bartender before being featured in Jerry Thomas’ The Bartender’s Guide in 1862. It was known by numerous names including the Continental Sour and the Southern Whiskey Sour. It’s an easy riff on a classic whiskey sour – only requiring the addition of claret (a dry red wine).

Betty Carter Cocktail Recipe

BETTY CARTER

– 1.5 oz bourbon whiskey (45ml)
– 3/4 oz PX sherry (22.5ml)
– 1/2 oz amaro nonino (15ml)
– 3/4 oz lemon juice (22.5ml)

A cocktail that was named after a jazz singer that lived in Brooklyn, NY and created by Jeremy Oertel (creator of the Bitter Mai Tai).

Filibuster Cocktail Recipe

FILIBUSTER

– 2 oz rye whiskey (60ml)
– 3/4 oz lemon juice (22.5ml)
– 1/2 oz maple syrup (15ml)
– 1/2 oz egg white (15ml)
– 4 drops of Angostura bitters

A creation of Erik Adkins of the Slanted Door in San Francisco. A very subtle, Autumn twist on a classic whiskey sour, calling for maple syrup as the sweetener.