Whisky Sour with Lemon Garnish Next to Lemons and a Bottle of Maker's Mark

Maker's® Sour

Made with Maker's Mark^®

The Maker's^® Sour is a refined and refreshing blend of sour and sweet.

Ingredients

2 parts Maker's Mark^® Bourbon
1/2 part simple syrup
1 part lemon juice
Cherry and lemon peel for garnish

Pro Tips

Do get fresh: Bottled juices will work in a pinch, but nothing beats fresh squeezed. Lemon is such an important component here. In fact, it's what makes your sour…sour.
Pre-roll: Firmly rolling the lemon under your hand before you cut it loosens up the pulp making the fruit easier to juice.
Show off your shake face: When mixing drinks for guests there is much entertainment value to be had during the shake. So, get working on your signature shake.
Glassware upgrade: A wise barkeep once said "The first taste is with the eyes." Chilling your rocks glass or a fancy coup glass can enhance presentation and overall experience.
A good egg: For a traditional Whisky Sour, add an egg white before you shake the drink. This imparts no flavor but creates a rich, incredibly satisfying texture. And, it’s perfectly safe. Use only fresh eggs.

How to

Add Maker's Mark, lemon juice and simple syrup to an ice-filled shaker.
Give it a good shake.
Strain into a rocks glass over ice.
Garnish with a lemon peel and a cherry.

Ahoy there, Matey. History of the Whisky Sour

The first printed mention of the Whisky Sour that anyone is aware of is in the 1862 book "The Bartender's Guide" by Jerry Thomas. But versions of this cocktail were widely popular long before that. An English naval officer named Edward "Old Grog" Vernon, who died in 1757, was known to mix a variation of the sour for his crew on long sea journeys. This was for practical reasons. The citrus fought scurvy, and alcohol, usually rum, was safer to drink than water in many instances. Eventually, the drink would be brought to shore and refined to the version we know today.