Column: My Love Affair with the Whisky Sour

Today is Whisky Sour Day. There are few whiskey cocktails that I order with such pleasure and to which I have such wonderful memories. Yes, the Whisky Sour has won my heart. Initially in the classic form and now, I enjoy exploring its various renditions.

A Whisky Sour is essentially very simple. It's whisky, lemon, sugar, and that's it. At least if you desire a very simple version. But for me, a really complete whisky sour includes an egg white, which creates a frothy effect, and an orange slice as garnish.

I remember once when I was staying in a 5-star hotel in Curacao, an all-inclusive resort, where the whisky sour was comprised of nothing more than (too much) whisky, lemon, and sugar. And let me tell you: I really needed the warm sun rays then, as that experience left me feeling cold. Although the cocktail is a lot simpler to make than all sorts of fancy cocktails, I appreciate a little care and attention. I'd rather pay for that than have a thrown-together freebie included with an all-inclusive package.

Once prepared to perfection, I find the taste truly phenomenal. It's a personal comparison, but similar to a pizza for me: if the base is just right (not too thick, not too thin), the ingredients are fresh, and everything is made with care, it's a perfect 10.

That's the whisky sour for me. And you can make this cocktail as delightful -or disgusting- as you wish. Trust me: you taste everything. If the whisky is bad, the cocktail tastes bad. If the lemon is too bland, you notice it instantly. And without the egg white, you'll feel robbed of your money.

Not everyone is a fan of raw egg in a cocktail, but anyone who has tried it knows that frothy layer not only adds beauty but also smooths the sharp edges. A whisky sour without this element can taste overly sour. With the foam, it's delightful. Furthermore, vegans can experiment with aquafaba (chickpea brine). So, feel free to experiment!

I often reminisce about a night in Las Vegas, at a party hosted by DJ Tiësto in OMNIA-club. The lights flashed, the bass thumped, and Whisky Sours were flowing. Maybe it was the combination of music, people, and drinks, but that night is etched in my memory as one of the most memorable nights of my life.

It was the first time I realised that a cocktail not only has flavour but can carry beautiful memories. Now, every time I sip one, I'm immediately transported back to that night.

Now, I'm all set to explore new twists. Instead of lemon juice, you can switch the drink for something else. I know a place in Amsterdam where the menu features a whisky sour with pineapple juice and in Macedonia I once had one with pear juice, making the cocktail automatically much sweeter.

But perhaps that's what I'm after now: sweet memories.

Looking for an alcohol-free version? Filliers seems to have a solution for that, as evident from a recent Facebook post.