Sour cocktails are a family of drinks made with a spirit, usually whiskey, lemon juice, and a sweetener. They are highly prized for the perfect balance between the alcohol, the acidity of the citrus juice, and the sweetness of the syrup. Any other spirit can be used in place of whiskey: the Margarita and the Sidecar are also sour cocktails without the whiskey (tequila in the former, cognac in the latter).
What is a Sour and How Is a Cocktail Defined as Such?
The term "sour" comes from the English word for "acid," indicating the presence of a citrus element that adds freshness to the drink. A sour cocktail generally consists of three basic ingredients: an alcoholic base (such as whiskey, gin, rum, or pisco), fresh citrus juice (usually lemon or lime), and a sweetener (sugar or simple syrup). Some variations also add egg white to achieve a smoother texture and a distinctive foam.
This family's history dates back to the 19th century, with the first recipes documented in 1862 in the book "How to Mix Drinks" by Jerry Thomas, considered the father of mixology. In this text, Thomas described the "sour" as a combination of distilled spirits, lemon juice, and sugar, shaken and served with a fruit garnish. Over 150 years later, this is still how these drinks are made.
What Are The Most Famous Sours?
They're acidic cocktails, with few ingredients, which means they're very difficult to make because in mixology, the more immediate a drink is, the easier it is to mess up. Plus, there's the emotional component of the customer: these are drinks you know inside out.
1. The Whiskey Sour
The whiskey sour was officially born in 1862, with the publication of the recipe in Jerry Thomas's aforementioned manual "How to Mix Drinks," but its origins are likely even older. It is thought that the sour, in general, derives from the drinks that sailors prepared at sea to combat scurvy, mixing lemon, sugar, and rum or whiskey. Over time, this rudimentary combination was refined to become the balanced and refined cocktail we know today.
The basic structure of the Whiskey Sour is a simple yet effective trio: bourbon, fresh lemon juice, and simple syrup. The bourbon, with its sweet, caramelized notes, is balanced by the citrus vibrancy of the lemon, while the sugar rounds out and harmonizes everything. What really makes this cocktail special is the addition of egg white, an optional but highly recommended choice for a richer experience. The egg white doesn't significantly alter the flavor, but it gives the drink a silky texture and a soft foam that enhances its appearance and drinkability. The correct technique for incorporating the egg white involves an initial "dry shake" (shaking without ice to emulsify) followed by a "wet shake" (shaking with ice to chill and dilute). We also recommend the Pisco Sour, Vodka Sour, and Midori Sour, highly regarded around the world but simply variations on the older Whiskey Sour. The first in particular is so popular that in Peru they celebrate the "Día del Pisco Sour" every first Saturday of February.
2. Daiquiri
If the Whiskey Sour embodies the velvety elegance of Americana, the Daiquiri is its sunnier, more tropical, and minimalist incarnation. Few cocktails capture the soul of a place like this drink does with Cuba, its homeland. Fresh, dry, and straightforward: the Daiquiri is the essence of the balance between acidity, sweetness, and spirit.
The drink originated in the early 1900s in eastern Cuba, specifically in the mining village of Daiquiri. It was likely invented by American engineer Jennings Cox, who, during an impromptu party, mixed the ingredients he had available: white rum, fresh lime, and sugar. From there, the drink spread rapidly, conquering bars and palates around the world. Among its famous fans: Ernest Hemingway, who helped make it legendary (although he preferred a personalized and much drier version, the so-called Hemingway Daiquiri). Like any sour cocktail, the Daiquiri is also based on the golden triangle: a base spirit (in this case, white rum), a fresh citrus fruit (lime), and a sweetening agent (typically sugar syrup or liquid cane sugar). It is served shaken and very cold, in a cocktail glass, strictly without ice, to preserve its delicacy and aromatic balance.
3. The Margarita
Probably born between Mexico and California in the 1930s or 1940s, it is today one of the most beloved and reinterpreted sours in the world. The base is tequila, the acid is fresh lime juice, and the sweetener is triple sec (an orange liqueur, often Cointreau). This creates a citrusy and dry mix, where the minerality of the tequila perfectly marries the liveliness of the lime and the aromatic sweetness of the liqueur. What makes the difference is the rim of the glass, glazed with salt, which adds a savory and stimulating note. The Margarita can be served shaken neat, on the rocks, or frozen, blended with ice.
4. The Sidecar
If the Margarita is the vacation, the Sidecar is the evening dress. Probably born in Paris (or London) in the early 20th century, it is one of the signature drinks of the great European school: refined, dry, and aromatic. The base is cognac (or sometimes brandy), to which fresh lemon juice and triple sec are added. The result is an intense, deep cocktail, with a warmer and more enveloping structure than the Margarita. Here too, balance is everything: too much lemon juice and it becomes aggressive, too much orange liqueur and it loses definition.
The Sidecar has a flavor that appeals to those seeking a sophisticated yet simple cocktail, with a hint of citrus that keeps it fresh. It's traditionally served in a glass, often with a sugared rim.
Should Egg Whites Be Used in Sour Cocktails or Not?
Yes, egg whites are used in traditional sours, or rather, can be used, and are part of a specific school of thought in classic mixology. Egg whites aren't a mandatory ingredient, but they're widely used in many sours (especially whiskey sours, pisco sours, and some gin sours) for both technical and sensory reasons. The shaken egg white is whipped and gives the cocktail a fine, creamy foam on top. This creates a silky, palatable texture and also mellows the tartness of the citrus fruits and the alcohol strength of the spirit. So: yes, they are used, but not always. In "drier" sours like margaritas and daiquiris, for example, egg whites are usually not used.
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