A glass of whisky sour topped with a slice of lemon.
Lemon Juice Plays A Bigger Role In Whiskey Sour Than You Think

NEWS

By HILARY WHEELAN REMLEY
A glass of whiskey sour with a slice of lemon and a cherry.
Whiskey sours incorporate lemon juice for their signature “sour” element, which pairs well with the whiskey and whipped egg whites. For the best results, opt for fresh lemon juice.
Lemon juice bottles with whole and halved lemons around.
That’s because utilizing prepackaged lemon juice will yield a mediocre whiskey sour. Bottled versions often contain preservatives that may affect the flavor of your drink.
A person squeezing lemon juice into a glass.
This, along with the fact that citrus juice doesn’t keep its bright, refreshing taste for very long after squeezing, makes fresh lemon juice the superior choice for whiskey sours.
A bowl of lemon juice next to halved lemons.
Ideally, you should let your lemon juice sit for anywhere between 4 to 10 hours after squeezing and before use, to ensure the best balance between all the flavors.
A person sucking on a lemon half.
However, if you’re short on time, freshly squeezed juice can work as well. Just remember that it won’t be quite as mellow and can taste a bit too sharp immediately after juicing.