Whiskey Sour: more than just a libation The Whiskey Sour is a timeless classic cocktail that has delighted palates for generations. Its simple yet elegant combination of whiskey, citrus, and sweetener has made it a favorite among cocktail enthusiasts worldwide. To truly appreciate this cocktail, it’s essential to delve into its history, exploring how it evolved over the years into the beloved libation we know today. The origins of the Whiskey Sour can be traced back to the early 19th century. While the exact date and place of its birth remain somewhat disputed, it is widely believed that this cocktail emerged in the United States. During this time, cocktail culture blossomed, with bartenders experimenting with various ingredients to create new and exciting drinks. One popular theory attributes the creation of the Whiskey Sour to an English sea captain, Elliott Stubb, who, in the 18th century, began mixing whiskey with lemon or lime juice to combat scurvy among his crew. This early cocktail version was likely quite rudimentary, lacking the finesse and balance modern Whiskey Sours are known for. While the exact origins of this classic cocktail are up for debate, the first documented recipe for a Whiskey Sour can be found in Jerry Thomas’s “The Bartender’s Guide,” published in 1862. Thomas, known as the “father of American mixology,” outlined the cocktail as a mixture of whiskey, simple syrup, and fresh lemon juice. This recipe set the foundation for the classic Whiskey Sour, emphasizing the importance of balance between sweet, sour, and spirit. As the cocktail gained popularity, bartenders and enthusiasts began experimenting with variations. Some swapped out whiskey for other spirits like brandy or rum, creating cocktails like the Brandy Sour, the Boston Sour, which incorporated an egg white to add a creaminess to the sour, and the Rum Sour,…