Randy Woodward

Peach Whiskey Sour and Other Recipes Randy Woodward

Ah, the whiskey sour, one of the oldest cocktails that we still know and love today. It was once just a simple cocktail but has grown to be more complex as time went by. Nowadays, a surprising element is added to contribute to its overall appeal, an egg white. That's right, an egg white freshly cracked from the shell. Though this may seem scary for some, that fear will ultimately fade away as you get to taste it. People love it for its creamy texture, a hint of sourness and its booze. The whiskey sour dates back to 1862 when it was written by Jerry Thomas in the book, "The Bartender's Guide" but its inception go way back in the 1700s on naval ships to battle some nasty issues like malnutrition and scurvy. It was a simple recipe back then with just three ingredients: a base spirit, citrus juice and water. Over time, sugar was added to balance the flavors and eventually, the egg white element was incorporated into the whiskey sour cocktail. The drink became so popular that variations sprouted everywhere, whether using different alcohols or adding some fruit to it. One of which is the peach whiskey sour. The sweetness of the peach really plays well with the tanginess of the lemon and the heat of the whiskey, resulting in a delicious package. A few months from now, specifically on August 25, is the National Whiskey Sour Day so be sure to try this out, or if you can't wait that long, gather your ingredients and tools and whip it up now!