Sour is a balance of three ingredients
A whisky sour is a simple cocktail consisting of whisky, the acidity of citrus, and the sweetness of sugar. Because it is simple, weighing errors and material conditions are immediately revealed. The International Bartender Association (IBA) basic composition is 45ml bourbon whisky, 25ml fresh lemon juice, 20ml sugar syrup, and egg white is optional. Rather than memorizing these numbers as the correct answer, it is easier to control if you understand that acidity lifts the weight of the whisky and sweetness refines the edges.
The finished alcohol content varies depending on the actual alcohol content of the whisky, shaking time, and ice size. If you calculate just 45ml of 40% whisky, the pure alcohol is about 18ml. Since lemon, syrup, and water from ice are added, the finished glass is usually lowered to around 14-17%. The indicated value is not a measurement value but a range for home metering.
| element | basic amount | When stretched | When reduced |
|---|---|---|---|
| whisky | 45ml | Body and orcs become stronger | Light but weak center |
| lemon juice | 25ml | Clear and dry | Feels dull and sweet |
| sugar syrup | 20ml | soft and heavy | sharp and shortened |
Why Fresh Lemon Juice Is Recommended
Lemon juice adds not only acidity, but also the flavor of the skin and the texture of fresh juice. Bottled lemon juice is easy to store, but the acidity and flavor of each product is different, so the results can vary greatly even with the same 25ml. It is good to use a reference point by straining out the seeds immediately after squeezing the lemon. Juice that has been stored in the refrigerator for a long time may lose its flavor and become bitter, so prepare a small amount right away.
The syrup is assumed to be a basic syrup made by mixing equal volumes of sugar and water. If you use a thicker syrup, the sweetness and viscosity will be higher even with the same 20ml. If the first glass is too sweet, it is easier to recreate the balance by reducing the syrup by 5ml in the next glass rather than adding more whisky. You only need to change one element at a time to remember the difference.
Egg whites change texture more than taste.
Egg whites are not essential. When used, a layer of foam is formed and the angle of the acidity feels rounded. First, a dry shake shaken without ice is a process of mixing protein and air, and then shaken with ice causes cooling and dilution. If foam is not your goal, omitting the egg whites will maintain the basic balance of the whisky sour.
If you are allergic to raw eggs or are concerned about consuming them, do not add them. When using, choose fresh and safely stored products and wash cooking utensils thoroughly. There is no standard that the more foam, the better the cocktail. If you can smell the scent comfortably and the acidity and sweetness are not separated, it is sufficient.
How to adjust according to your whisky
Bourbon with clear vanilla and caramel notes matches well with the basic ratio. For malts with light flowers and fruits, the aroma is less obscured when you start with 15ml of syrup. Whiskeys with strong dried fruit and spices, such as sherry casks, have a great contrast with the bright acidity of lemon, so stick to the basic amount, but check the aroma first after completion. A peaty whisky may have a smoke flavor that clashes with the lemon, but over-increasing the syrup will make it feel heavier.
At first, it is better to use whisky whose scent you know rather than expensive or rare products. The purpose of sour is not to hide the liquid but to reveal different expressions in acidity and sweetness. After drinking a glass, recording the results, such as 'refresher', 'smoother', and 'maintains smoky aroma' than the name of the whisky, will directly help in the next measurement.
Causes of failure and corrective steps
too sour
The acidity may have been high due to different sizes or varieties of lemons. Rather than continuing to pour syrup into the finished glass, reduce the lemon by 5ml or increase the syrup by 5ml in the next glass. If you change two elements at the same time, it is difficult to know which change was effective.
too sweet and heavy
Make sure you use the same amount of thick syrup as the basic syrup. Reduce the syrup to 15ml and shake well to ensure cooling and dilution. If the shaking time is too short, the temperature is high and the dilution is low, so both sweetness and alcohol stimulation become prominent.
It has no scent and feels like water.
It is possible that small ice or already melted ice was used, or that it was shaken for a long time. Add plenty of hard ice, shake briefly and vigorously, and pour immediately. Chilling the glass beforehand can delay further dilution after completion.
Records to leave at home
The first drink is made using the IBA ratio, and on the second occasion, only the one element that was most disappointing is adjusted in 5ml increments. If you write down the whisky alcohol used, the amount of lemon and syrup, and whether or not egg whites were used, the recipe becomes taste data. Rather than comparing several drinks at once, the intention of this guide is to slowly drink one drink and find out why change is needed.