Mr. T says that I’ve ruined the whiskey sour for him. Despite the blend of smoky-smooth whiskey, tangy lemon juice, and a touch of sweet being a favorite of his, the sours he gets at home are far superior to those made at your average bar–so much so that he won’t even bother ordering them out anymore.
No, there’s no icky powdered sour mix in MY liquor cabinet, thank you so much. Instead, I use a half-and-half syrup of fresh lemon juice and honey. Fresh is better than bottled–or, gah, powdered–lemon juice. Honey, too, is far superior, providing sweetness, of course, but body too. Its complex flavors compliment the similarly layered whiskey in a delightful way. Of course there’s the question of egg. Egg white, to be exact. Many old-school sours include a bit of egg white to add froth and body. With our friend Maria, we decided to do a taste-test to see how these different permutations stacked up.