fresh whiskey sours

i do believe we are heading toward longer days. we’ve gotten over the darkest nights of winter and are heading closer now to evenings still graced with that last little bit of daylight. happy hours, indeed.


whiskey sours are perhaps not the most refined of cocktail hour drinks, but they do the trick. ream a few lemon and lime halves and stir the fresh juice around with some sugar syrup and caramel-colored whiskey, and you’ve got yourself something refreshing and sweet and strong, with smoky vanilla undertones. all-around delicious – even if you don’t happen to be a whiskey kind of girl (which i’m not, it turns out).

have one to smooth out the rough ends of the day, or share a pitcherful around a table of friends before hitting the town – the night’ll be a good one.


Fresh Whiskey Sours
adapted from Barefoot Contessa
Makes 4 cocktails

½ cup sugar
½ cup water
½ cup freshly squeezed lemon juice (about 2 Meyer lemons, more if you are using regular lemons)
½ cup freshly squeezed lime juice (about 5 limes)
ice cubes
about 1 cup whiskey (I used Maker’s Mark bourbon)

  1. Make simple syrup: bring sugar and water to a boil, and simmer until the sugar is completely dissolved. Allow to cool before using.
  2. Make sour mix: combine the lemon juice, lime juice, and 2/3 cup simple syrup.
  3. Fill each glass halfway with ice. Pour in about 2 parts whiskey and 3 parts sour mix (or to taste). Swirl and drink.
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