25th August is National Whiskey Sour Day in the USA. Whiskey sour is one of the most traditional American mixed drinks, so dedicating an holiday to it seems like a good idea. Unfortunately, I am a day late with publishing my take on the whiskey sour topic, but anyway, here it comes:
- 500 ml syrup made from equal parts water and sugar
- 100 ml bourbon or rye whiskey
- 100 ml Rose’s lime juice
- 50 to 150 ml lemon juice
- Zest of one lemon, finely chopped
- 1 egg white
Mix syrup, lemon zest, whiskey and lime juice and then add lemon juice to your preferred degree of sourness. Pour into a flat open vessel and place in the freezer. When the mixture starts to get slushy, beat the egg white and mix it in with a whisk. Regularly stir with the whisk to prevent ice crystals forming. Because of the alcohol content, freezing is rather slow, so it is advisable to prepare it a day in advance.
As there is some controversy if a ‘proper’ whiskey sour is made with lemon or lime juice, I decided to go for a mixture of both. You can of course omit one type of juice in favour of the other. Of course there is less whiskey in the sorbet as there is in the drink, otherwise it would not freeze at all. But you always can add a splash or two to the glass when serving it.