Bartender and owner of Seattle’s Bevy Co., Myles Burroughs suggests, “If you’d like to elevate this Whiskey Sour, stir in a teaspoon or so of your favorite jam or marmalade, reduce the amount of simple syrup slightly and add a pinch of sea salt.” See his recipe on this classic drink below.
Whiskey Sour
- 2 oz bourbon whiskey (or Westland American Oak whiskey)
- 1 oz fresh lemon juice
- 1 oz simple syrup (equal parts cane sugar and water stirred until sugar dissolves)
- brandied cherry and lemon wedge, for garnish
Into cocktail shaker, add whiskey, lemon juice and simple syrup, then fill with ice; cover with lid and shake vigorously. Strain into old fashioned or rocks glass filled with fresh ice. Garnish with cherry and lemon wedge.
