Today's winning concoction comes courtesy of Rocking Angel Kentucky Bourbon, new from a boutique Sydney liquor company which specialises in low-impurity, low-chemical liquor.
Bourbon, of course, is the American take on distilled grain whiskey. Legend (or at least Wikipedia) has it that Englishman Eliott Stubb invented the Whiskey Sour in 1872 after he'd had enough working as a steward on a sailing boat and, quite literally, jumped ship in Peru to open a bar.
Stubb took advantage of a nearby oasis full of small limes to mix all sorts of drinks but reckoned he'd hit on something special when he introduced the limes to whiskey and sugar—the acid from the limes added a sourness... the name was born, the locals loved it and it went global.
Then again, the earliest recorded mention of a whiskey sour was from a US newspaper in 1870—so odds are Stubb was just a mouthy drunk who stumbled around South America slurring to the locals about how he invented a cocktail. There's one in every town.
Raise a glass to Eliott Stubb with this yankee take on a classic...
60ml Rocking Angel Bourbon
30ml lemon juice
1/2 tsp. bitters
1 slice orange
1 maraschino cherry
In a shaker half filled with ice, combine the bourbon, lemon juice and bitters. Shake well. Strain into a whiskey sour glass, garnish with orange slice and cherry.