Batch Whiskey Sour Recipe | Step By Step With Pictures

• Makes 1.12L of whiskey sours (around 8 glasses on ice)

Perfect to serve using our 2L mini keg with nitrogen for a frothy finish!

Whiskey sour is credited as first being drunk on Naval ships in the 1700s before refrigeration as a way to consume citrus to prevent scurvy combined with the rum or whiskey ration. It's first mention in a cocktail manual is in 1862 when it appeared in Jerry Thomas’ The Bartender’s Guide. In this recipe egg whites were added and shaken to create the dense white foam on top. We use chickpea water (aquafaba is the water from canned chickpeas, it behaves like egg whites in many recipes) in a batch as it lasts longer than egg in case you don't want to drink it all in a day.