I think that Whiskey Sours are due for a comeback! I especially love them with my brunches at home (I’m still waiting for them to take their place beside the Mimosa & Blood Mary as a standard on cocktail menus at brunch spots).

My best tips for yummy whiskey sours are to make sure that all of your juice is freshly squeezed, use simple syrup to balance the acidity of the citrus, and flavor that syrup with the essential oils by either muddling or steeping the zest in the syrup.

Ingredients:

1 c freshly squeezed orange juice (3-4 oranges)
1/2 c freshly squeezed Meyer (or regular) Lemon juice (2-3 Lemons)
Several pieces of zest peeled from the oranges and lemons
1/2 c whiskey
1/2 c simple syrup
Maraschino cherries for garnish

How I make it:

* Muddle zest pieces with simple syrup to release aromatic oils into the syrup (you can also steep the zest in the syrup when you are making it which will allow you to omit the muddling).
* Combine all ingredients and stir with ice
* Pour into glasses and garnish with cherries

Makes 4 cocktails

Cheers!