Alright, let’s talk about this whiskey sour with sweet and sour mix. You know, the kind them fancy folks drink, but we can make it too, easy peasy.
First off, what’s all this hubbub about a “whiskey sour recipe”? It ain’t rocket science, I tell ya. It’s just whiskey, somethin’ sour, somethin’ sweet, and some ice. Boom! Done. But, okay, okay, I’ll give ya a bit more than that.
Some folks, they like to make everything from scratch. They’ll squeeze their own lemons, make their own sugar water… Good for them, I say. But me? I ain’t got all day. That’s why I use that sweet and sour mix stuff you can buy at the store. Saves a whole lotta trouble, and honestly, tastes just fine.
Now, don’t go gettin’ all fancy on me with the whiskey neither. I use whatever’s on sale, or whatever my nephew left behind last Christmas. Bourbon, rye, whatever. It all tastes like whiskey to me, specially after a couple of sips.
- The Whiskey: Like I said, anything goes. But if you wanna be all proper, use bourbon. That’s what them fancy folks seem to like.
- The Sour: This is where that sweet and sour mix comes in. Easy peasy, lemon squeezy, like the young’uns say. No need to be squeezin’ lemons all day long. Just pour it right in. Some folks say that pre-made stuff is just a bunch of chemicals, but I say it works just fine, and my time is worth more than squeezin’ a few lemons.
- The Sweet: Well, the sweet and sour mix has got the sweet part covered, see? That’s why it’s called “sweet and sour”, not rocket science. But if you’re using somethin’ else sour, like just lemon juice, then yeah, you gotta add some sugar. Just a little bit, though. Don’t want it too sweet.
- The Ice: Gotta have ice, or it ain’t a proper drink. I just fill the glass right up, then pour the whiskey and the mix over it. Simple as that.
So, how much of each thing do you use? Well, that depends on how strong you want it, I reckon. I usually do somethin’ like this: a good pour of whiskey, maybe two or three fingers, then about the same amount of sweet and sour mix. Give it a stir, take a sip, and if it ain’t right, add a little more of somethin’ or other.
Some folks say you gotta shake it up in a special shaker thingy, but I don’t bother with all that. I just stir it up good in the glass. Works just fine for me. And if you wanna be real fancy, you can put a cherry or somethin’ on top. I usually just use whatever fruit I got lyin’ around, if any.
Now, let’s talk about makin’ this whiskey sour taste just right. They say the perfect mix is three parts whiskey, two parts sour, and one part sweet. But honestly, I just eyeball it. And if I’m using that sweet and sour mix, I figure it’s already got the sweet part figured out, so I just do about half and half, whiskey and mix.
Some folks like to use egg white in their whiskey sour, make it all foamy and whatnot. Sounds like a waste of a good egg to me, but you do you. If you wanna try it, you gotta shake it up real good, first without ice, then with ice. Too much trouble, if you ask me.
And listen, don’t go buyin’ no bottled lemon juice from concentrate. That stuff tastes like somethin’ you’d clean your toilet with. If you ain’t usin’ the sweet and sour mix, then squeeze your own darn lemons. It’ll taste a whole lot better, trust me.
But honestly, the best way to make a whiskey sour with sweet and sour mix is just to experiment. Try different amounts of whiskey, different amounts of mix, see what you like. It ain’t rocket science, like I said. It’s just a drink. And as long as it tastes good to you, that’s all that matters.
So there you have it. My fool-proof, no-fuss way to make a whiskey sour. It ain’t fancy, but it gets the job done. Now go on and make yourself a drink. You deserve it.
And remember, don’t go blamin’ me if you wake up with a headache. That’s just the whiskey talkin’, not me.
Keywords: whiskey sour, sweet and sour mix, recipe, easy, make, bourbon, drink.