Is there a cocktail more American than the classic whisky sour? I’m not sure that there is, especially when it’s made with American rye whisky. You see, the difference between any ol’ whisky and rye whisky is that rye whisky is made with a mash of at least 51% rye, aged in charred, new oak barrels, and has an almost spiced, for fruity, flavor, as opposed to bourbon, which is sweeter by comparison. The result is a dryer cocktail, which pairs with the lemon juice and simple syrup a bit better, in my opinion. Whisky sours were originally made with rye, as it was the original whisky of choice in this country, but as bourbon became more popular, it became more rare. However, now that rye is making a bit of a comeback in bars around the US, you will probably notice that more cocktails use it, and rightfully so, because a nice rye is definitely something to be appreciated. Do yourself a favor and pick up a bottle of rye to enjoy this Independence Day!
Juice your lemons.
Shake the lemon juice with the whisky and simple syrup and strain into two ice filled glasses.
Garnish with a cherry and an orange wedge and serve.
- 4 ounces American rye whisky (or another whisky or bourbon)
- juice of 2 lemons
- 1½ ounces simple syrup (made by combining 1 cup sugar and 1 cup water and boiling until the sugar has dissolved)
- maraschino cherry, for garnish
- orange wedges, for garnish
- In a shaker, combine the whisky, lemon juice, and simple syrup. Fill the shaker with ice and shake for 30 seconds. Strain into two glasses filled with ice, and garnish with a cherry and an orange wedge.