Reviewed: Feb. 12, 2012

Hadn't had a Whiskey Sour in YEARS! But found this recipe and really liked it. No mixes, just straight sweet/sour and whiskey! It's the real deal!

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Reviewer:

mintconditionherbfarm

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Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Asheville, North Carolina, USA

Reviewed: Aug. 5, 2011

OK, ya'll..........this recipe will kick your booty! My changes were as follows: substituted the simple syrup for Rose's Sweetented Lime Juice and had to add 3 pkgs. of Splenda to make it palatable. Otherwise I used the recipe as written. Woohoo, good stuff Mainard!!! Will definitely do this one again.

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Reviewer:

quiltersammy

Reviewed: Aug. 1, 2011

Sprite? Makers? Bushmills? Get real! A PROPER whiskey sour should be made real American bourbon. Maker's Mark is not a real bourbon because it is made with corn/wheat instead of the corn/barley/rye of a proper bourbon mash bill. Thus it lacks the rye "bite" that makes bourbon worth drinking. I call it whiskey with training wheels for those who have not learned to drink real whiskey. Bushmills and Gentleman Jack are not bourbons at all. Yes a whiskey sour is a strong drink, and those who are not up to it should drink something else rather than dilute it with (yech!) Sprite. I use Wild Turkey 101 or Wild Turkey Rye, and find this recipe perfect.

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Reviewer:

Richard Shewmaker

Reviewed: Jul. 7, 2011

I've been using a similar recipe for years - but I do equal parts syrup and I add the cherries and a slice of orange to the mix while blending.

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Reviewer:

cbergman

Reviewed: May 7, 2011

I modified it 1:2:4 and it was PERFECT!

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Reviewer:

TLC

Reviewed: Apr. 27, 2011

Dude, that is a whiskey drinkers whiskey sour. For those hardcore whiskey drinkers who are thinking along the lines of "a real whiskey drinker wouldn't add the mix, ice, etc". Fair enough. I like mine neat also but let's be honest: the ice and lemon tang really does go well on a hot afternoon! I gave this recipe a go with my rye whiskey fave, Forty Creek. The 5 oz did seem high for a recipe. It's more than double of any others I surfed up. But you know what? It's superb. I think you'd want to cut 'er down to two or three for those that don't like the booze to take center stage. I'm gonna hang with this one on hot summer days. Cheers.

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Reviewer:

Blueliner

Cooking Level: Expert

Home Town: Orillia, Ontario, Canada

Living In: Ottawa, Ontario, Canada

Reviewed: Mar. 5, 2011

Just made my first whiskey sour i am done with bars almost perfect little to sweet.

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Reviewer:

nameless1252

Cooking Level: Intermediate

Home Town: Princeton, Indiana, USA

Reviewed: Jan. 16, 2011

This is not a good recipe at all. First, the proportions are off. There is too much whiskey. The drink is far too potent. At the same time, there is too much lemon. And not enough sugar. The result is that the drink tastes like you are drinking whiskey sour concentrate. I made enough for 20 drinks and had to add more sugar, and water and a can of lemon soda (I used Pelligrino limonata), then it was fine, but who likes to stand there mixing like a chemist when a dozen people are clamoring for booze. The interesting thing is that the recipe sites using these ingredients (whiskey, lemon juice and simple sugar) all use different proportions. Whatever the correct proportions are, it ain't this one!

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Reviewer:

garyg123

Reviewed: Nov. 5, 2010

A nice strong drink. One of the better sours I've had. I decided to use Bushmills given the volume of alcohol vs. the mixers. It's great tasting and very smooth. PS. Ix-nay on the Martini Glass-ay. Go for the tumbler w/ ice.

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8 users found this review helpful