Tomorrow (Saturday) is National Whiskey Sour day, so in honor of that, here are some recipes you might want to get into according to

1. Tea and Sour – Shawn Chen (Decoy, NYC)

  • 2 oz. TINCUP Whiskey
  • 1 oz. Fresh lemon juice
  • 1/2 oz. Light brown simple syrup
  • 1 Pinch China Rose Black Tea
  • 3-4 Light dashes Teapot Bitters
  • 1 Egg white

Preparation: Put the ingredients into a shaking tin; Dry shake intensely for about 15 seconds until egg white turns foamy. Add Kold-Draft ice, shake quickly and strain into a coupe glass.


2. Mr Clint’s Sour – Michael Neff (The Three Clubs, Los Angeles

  • 1 3/4 oz. Whiskey
  • 1/2 oz. PAMA Liqueur
  • 1/4 oz. Campari
  • 3/4 oz. Fresh lemon juice
  • 1/2 oz. Simple syrup
  • 1 Egg white

Preparation: Combine  everything in a mixing glass. Shake dry for 15 seconds, then add ice and shake pretty hard until well-frothed. Serve up in a cocktail glass and garnish with an orange wedge and cherry. You're a pimp!

3. Smoky Sour – Jim Kearns (The Happiest Hour, NYC)

  • 2 oz. Whiskey
  • 3/4 oz. Lemon juice
  • 1/2 oz. Cinnamon bark syrup
  • 1/4 oz. Lapsang souchong tea syrup
  • 1 Egg white

Preparation: Pour all the liquid into a shaker filled with ice. Shake for 10 seconds until the drink is frothy and delicious looking. Serve up in a coupe glass. Time to smoke it up!

4. New England Sour – Lucinda Sterling (Middle Branch, NYC)

  • 2 oz. TINCUP Whiskey
  • 3/4 oz. Grapefruit Juice
  • 1/2 oz. Grade-A maple syrup
  • 1/2 oz. Ginger syrup
  • 2 dashes The Dead Rabbit Orinoco Bitters

Preparation: Combine everything in a shaker filled with ice. Shake and serve up in a cocktail glass. Time to do it New England style. 


5. Frisky Sour – Lucinda Sterling (Middle Branch, NYC)

  • 2 oz. Whiskey
  • 1/2 oz. PAMA Liqueur
  • 1/2 oz. Orgeat syrup
  • 3/4 oz. Fresh lemon juice
  • 8 Drops Dead Rabbit Orinoco Bitters

Preparation: Pour everything into a shaker filled with ice. Shake it up and serve it down in a sour glass. Garnish with cinnamon zest. Get ready to get Zesty! 

Personally, I 'm feeling the Smokey Sour, I like how cinnamon works with whiskey ... might just have to create this tonight!

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