Breaking Down the: Whiskey Sour

While we may not be sailing aboard large ships on risky exploratory voyages, we can still enjoy the modern-day Whiskey Sour. Ships during the 19th century frequently had citrus supplies to prevent scurvy. To quench thirst, whiskey was mixed with limes, lemons or oranges, and thus the Whiskey Sour was made!

Sea travel in those days was difficult and risky. Because refrigeration did not exist, food and water were often unsafe to drink due to germs and bacteria. Whiskey and other spirits were the safest alternatives.

The whiskey or rum was often watered down to prevent the sailors from becoming overly intoxicated. It would also increase the longevity of the rations to last months instead of weeks.

The recipe became popular when sailors arrived on shore, spreading the cocktail to different locations worldwide.

Scurvy, linked to malnutrition and a vitamin C deficiency, would lead to fatigue, anemia, and, ultimately, a fatal infection. The Whiskey Sour would kill 2 birds with one stone for the weary sea traveler.

There are two other known versions of the citrusy cocktail: a Boston Sour with egg foam on top and a New York Sour with red wine floating on top.