This Friday's Liquid Zoom focused on Whiskey Sours and #CrushingitonLinkedin

Last week's call was a fantastic - Yes, we had to limit the number of attendees because the week before was just crazy, we made Negroni cocktails and had an absolute hoot networking, reconnecting old friends, making new connections, sharing some laughs, cocktails and of course ....

we did discuss some absolutely priceless #CrushingitonLinkedin tips, hacks and tricks and then even diversified into online capital raising and digital funnels. 

This week Friday the 18th we're doing it again, (the Linkedin training stuff) but we're also going to be making Whiskey Sours this time. The video instructions are above, the ingredients and tips are below, and if you want to learn how to really master Linkedin, do check out the intro video and what people are saying about this phenomenal resource.

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How to make a Whiskey Sour 


  • 2-ounce Whiskey or Bourbon
  • 1-ounce  Fresh Squeezed Lemon Juice
  • 1/2 to 1-ounce Simple Syrup
  • 1 Egg White
  • Garnish: Orange slice, Orange Peel or Lemon slice and my favorite a maraschino cherry


  • Never use cold eggs from the fridge 
  • always do a Dry Shake. That means you’ll shake the ingredients first without ice. Then you’ll add the ice and shake again. This method is used with many cocktails that have an egg white, and results in a lovely white layer of foam on top.
  • add 1/2 ounce (15ml) fresh squeezed orange juice
  • top off with a small dash of red wine poured over the back of a spoon and make it a New York Sour

Recipe Variations

  • Boston Sour - is actually just a Whiskey Sour with the dry shake egg white that makes it frothy. Its the only one I make
  • The New York Sour updates the Whiskey Sour recipe (whiskey, lemon, sugar, egg white) with a float of dry red wine. The wine lends its aromatic qualities and deep red color to the drink. Reports trace the New York Sour back to the 1870s or 1880s, although it operated under other names during this time, including the Continental Sour. It’s possible that the New York Sour was created in Chicago, but in time, the New York label grabbed on and never let go.
  • Pisco Sour, Vodka or Tequila Sour
  • There’s another technique that gets even more foam: it’s called the Reverse Dry Shake. For this technique, you shake the ingredients with ice first, then strain out the ice and shake again, this time with the egg. I like the texture of the foam in a dry shake, and it’s most common for classic cocktails. 

The History of the Whiskey Sour

The Whiskey Sour officially dates back to the 1860s, but sailors in the British Navy had been drinking something very similar long before that. On long sea journeys, water was not always dependable, so to combat that, spirits were often used. Scurvy, too, was another danger on these journeys, so lemons and limes were consumed to help prevent the disease (incidentally, this is also one of the reasons why British folk are called ‘Limeys’). Finally, sugar and water were added for taste. At this point, the drink is probably starting to sound familiar. (Grog, the rum-based favorite of pirates across the seven seas, is made from the same components, substituting whiskey for the sugar cane-based spirit.)

When it comes to the official record, there are three main points of reference for the Whiskey Sour. The first written record comes in the seminal 1862 book The Bartender’s Guide: How To Mix Drinks by Jerry Thomas

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