On Thanksgiving, whiskey sours are just as important as the turkey. Without it, we simply would not be paying tribute to our Irish ancestors. That last bit, I admit, may not be true. My grandmother was raised to believe she was 100 percent Irish – the results from ancestry.com will come in by the end of the month, so we will all be holding our breath until then.
My mom first learned to make whiskey sours on Thanksgiving; she was 12 at the time and claims to have had at least a sip of the family tradition since. I first learned when I turned eighteen and was re-taught last weekend when my grandfather passed away. Whiskey Sours are not just a Thanksgiving treat but a nostalgic toast to family members past. Although those at the table have change over 50 years of the whiskey sour tradition, the recipe remains the same.
1 handle of good, Irish whiskey
1 box Bar-Tender’s Whiskey Sour Mix
- Fill a large pitcher 1/3 of the way with ice.
- To the pitcher, add 1.5 shots of whiskey and 1.5 shots of cold water for every packet of sour mix. (The directions on the box will tell you 1 shot of water and 1 shot whiskey to each sour mix, but that makes for a too-sour drink.
- Mix everything together with a large spoon.
- Add a splash of whiskey on top (this is where family members gain a “reputation” for their mixing skills).
- Pour over ice in a sour glass, and enjoy.