The editors of PUNCH are bringing back the classic sour in their latest cookbook, Winter Drinks. The simple combo of whiskey, lemon juice, and sugar—which can be dressed up with an egg white or a red wine float to make a Boston sour and a New York sour, respectively—can be ruined by saccharine premade mix. Luckily, making it at home takes out that ambiguously neon mixer and leaves you with a perfectly balanced whiskey cocktail.
Reprinted with permission from Winter Drinks: 70 Essential Cold-Weather Cocktails by the Editors of PUNCH, copyright © 2018. Published by Ten Speed Press, an imprint of Penguin Random House.
Yield: 1 cocktail
Prep Time: 5 minutes
Cook Time: N/A
Total Time: 5 minutes
2 ounces bourbon or rye whiskey
¾ ounce freshly squeezed lemon juice
¾ ounce simple syrup
Garnish: orange half-wheels and a brandied cherry
1. Make the simple syrup: Combine 1 cup cane sugar and 1 cup water in a saucepan over low heat. Stir until the sugar dissolves, about 5 minutes. Remove from the heat and let the mixture cool. Store in a glass jar in the fridge for up to 1 month.
2. Combine all the ingredients in a cocktail shaker and dry shake (shake without ice). Add ice to the shaker and shake well. Strain into a chilled coupe or into a rocks glass over ice and garnish with orange half-wheels and a brandied cherry.