Whisky Sour

A bar without a Martini and Manhattan is unthinkable. But a bar without a whiskey sour is impossible. To this day, this drink is still perhaps the most popular indicator of the quality of a bar. Whiskey sour: a drink with character. It was at the end of the nineteenth century when bourbon whiskey was combined with sugar syrup and lemon juice. The interaction of whiskey, acidity and sweetness became one of the classics of bar counters. A whisky sour only needs a handful of ingredients to ensure a fixed place on the cocktail menus of the best establishments. Served stylishly in a nostalgic glass or classically in a champagne glass, it speaks for itself about the discretion of the guest.