After-Work Cocktails: The Whiskey Sour

An essential part of the working life, cocktails. In MURICA, the after work beer is often the thing. Socializing over a pint with your workmates is an acceptable way to bitch about management, unwind about customers, and in general feel superior to everyone else in the world. Beer is not a hard liquor, so you won't get drunk very quickly. It will last longer and you can drink, talk, and enjoy. The greater volume of liquid might make it feel like you are stretching out your dollars, though in fact the truth is that if you are going to a fairly cheap establishment for your cocktails as well, they will be virtually the same price. In my area, a pint of craft beer will go from five to eight dollars; the cheaper cocktails run from four to eight; and the more expensive goes from five to thirteen.

That's still, of course, incredibly overpriced considering the cost of ingredients, especially considering the fact that you must tip-- and you should tip at least one to two dollars per drink. I fail to understand why more people don't make their cocktails at home, considering how easy and cheap it is, 

My current drink is a whiskey sour. I adore bourbon, can eat lemons off the rind, and guzzle cherries with the best of them. What's not to love?

A whiskey sour requires

A mini measure, if you don't have that with your cooking supplies. That's a measure where the highest size is one liquid ounce.

1.5 oz of bourbon or whiskey

.75 oz of lemon juice

.75 oz of simple syrup

A maraschino cherry and lemon wedge to garnish

Combine liquid ingredients in a shaker and shake with ice. I improvise with a thermos. This is probably horrible to the trained bartender. That's okay. The aren't the one making your drink right now-- that's all you. Strain into a whiskey glass filled with ice. Garnish. Enjoy. Love.

Good tips are found here.