Today, Dan and Marie—the duo behind The Whaling Club, talk about one of the quintessential classics, the whiskey sour. This drink has really come full circle since its inception more than 150 years ago. The original format contained a spirit (usually gin or whiskey) with fresh lemon juice, sugar and an egg white. As convenience overtook quality, store-bought sweet-and-sour mix replaced fresh lemon juice and sugar, but unlike many of the classics, the sour drink never seemed to lose popularity.
Now, ever since the cocktail ‘revival’ (2000 – present), bartenders and cocktail enthusiasts have rekindled their love for quality ingredients, and authentic versions of classic drinks are now available more than ever before. After all, there’s nothing quite like the impeccable taste of fresh-squeezed lemon juice and the texture and mouthfeel of egg white in a well-shaken cocktail.
For this recipe, we’re taking the traditional format and introducing some early fall flavors inspired by our local market. Mission figs give the cocktail some jam and spice, and ruby port highlights the harvest notes of black currant and ripe cherry.
Fun Fact: Mission figs were brought to Southern California by the Franciscan missionaries in the late 1700s.
Makes one drink
- 1 whole fig (quartered)
- 1 egg white
- 3/4 ounce lemon juice
- 1/2 ounce simple syrup
- 1 ounce good bourbon
- 1 ounce ruby port
Combine ingredients in a shaking tin. Muddle, dry shake (to emulsify the egg), add ice and shake again. Strain into a chilled glass and garnish with aromatic bitters.
Looking for more fall cocktails? Check out: 6 Apple-Infused Cocktails For Fall // The Fall Cider Cocktail You Need To Try This Weekend // The Apple Sullivan Cocktail