Whiskey Sours

Whiskey, hmmm or is it bourbon? Whiskey has become the new buzz word in many food circles. Heck, I don’t even drink cocktails that often but during the holidays, I purchased whiskey and planned to celebrate all the “at home” time with a whiskey cocktail or bourbon on the rocks. Well, the best laid plans….never a drop of whiskey touched my lips.

Then it happened—the cold hit and caused a layer of dark days and gloom over all. Nights are spent in front of the fire and yes, over the weekend, it did involve whiskey. Before I digress too far, let’s define whiskey vs. bourbon.

All bourbon is whiskey but not all whiskey is bourbon. Got it? Let me explain. Whiskey is a spirit distilled from fermented grain mash such as from wheat, rye, barley and corn. It is then aged in wooden barrels. There are several styles such as Scotch whiskey and Irish whiskey. In the United States, the most popular is bourbon. Bourbon needs to be produced in America and made from 51% corn, other whiskeys do not need to meet this mark.

This all ends up in a tasty old fashioned but oh so trendy cocktail, Fresh Whiskey Sours.
No dinner party should ever be planned without first serving these tantalizing and satisfying drinks.

I had great fun, sitting in front of the fire and sipping on a Whiskey Sour as I become more enthralled with Downton Abbey. Even if whiskey isn’t your cup of tea, I encourage you to give this recipe a try.