How to make the perfect whiskey sour

Step one: Throw your bottled sour mix away

FOOD52 whiskey sour

Before the revolution (that's what I'm calling the surge of higher-quality drinks in the last decade — for what was it, if not an uprising against our apple-tini guzzling oppressors?), the phrase "whiskey sour" conjured an image that would make you shudder: An insipid blend of bottom-shelf whiskey, watery ice, and bottled sour mix that vied with the day-glo cherry for most artificial ingredients in a single item. These cocktails would invariably be served in brightly lit basement bars with drop ceilings and vinyl furniture, prepared by those old enough to know better, and ordered by those too old to care.

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