Labor day is a week away, but you don’t have to wait that long for an excuse to drink. August 25th is National Whiskey Sour day, and it’s a perfect segue into September, which also happens to be Bourbon Heritage month. To celebrate National Whiskey Sour Day ace bartenders from Los Angeles and New York have created their own tributes to the classic Whiskey Sour, using TINCUP Whiskey. If you’re not planning on hitting the bar tomorrow and would rather make some at home, these are 3 excellent tributes to the original, but if you’re not feeling adventurous or can’t find some of these ingredients check out our classic whiskey sour recipe here.
Tea and Sour
by Shawn Chen (Decoy, NYC)
- 2 oz TINCUP Whiskey
- 1 oz fresh lemon juice
- ½ oz light brown simple syrup
- 1 pinch China Rose Black Tea
- 3-4 light dashes Teapot Bitters
- 1 egg white
Add all ingredients to a shaking tin; dry shake vigorously for about 15 seconds until egg white turns foamy. Add Kold-Draft ice, quick shake and strain into a coupe glass.
Mr. Clint’s Sour
by Michael Neff (Three Clubs, Los Angeles)
- 1 ¾ oz TINCUP Whiskey
- ½ oz PAMA Liqueur
- ¼ oz Campari
- ¾ oz fresh lemon juice
- ½ oz simple syrup
- 1 egg white
Combine all ingredients in a mixing glass. Shake dry for 15 seconds, then add ice and shake vigorously until well-frothed. Serve up in a cocktail glass and garnish with an orange wedge and cherry.
Smoky Sour
by Jim Kearns (The Happiest Hour, NYC)
- 2 oz TINCUP Whiskey
- 3/4 oz lemon juice
- 1/2 oz cinnamon bark syrup
- 1/4 oz Lapsang souchong tea syrup
- 1 egg white
Pour all ingredients into a shaker filled with ice. Shake for 10 seconds until drink is frothy. Serve up in a coupe glass.
Photos courtesy of Tincup Whiskey
