One of our favorite party tricks is serving delicious, crowd-pleasing cocktails at home. That may not, at first, sound like such a trick, but shaking up a well-balanced drink is truly a practiced art. Many classic cocktails fit the bill, but one we turn to often is the Whisky Sour, for both its versatility and its adaptability.
A descendant of the Punch, the Sour has its roots in the British navy: Sailors would mix spirits with citrus juice to fight off scurvy and malnutrition during long voyages. As the drink evolved, sweeteners were added for flavor and then, eventually, egg whites for texture, until today's canonical version was achieved. Popularity ensued: Nora Furst, an owner of San Francisco bar Buddy and partner at West Bev Consulting, is one of many who consider the Whisky Sour one of their favorite cocktails. "It has a straightforward, classic construction that can be tweaked to fit the season, occasion, mood, or drinker," she says. And since there's inherent room to play in the variety of citrus fruits available, the base cocktail is a great jumping-off point for personalized touches all your own.
Step one: Choose your spirit. For a rich and smooth base, Crown Royal is an excellent pick. West Bev Consulting partner Stephanie Gonnet recalls a Crown Royal Whisky Sour as the first cocktail she fell in love with—and considering her chosen career, it's clear they made a serious impression. "It's rich, creamy, and refreshing all at the same time," she says. Furst agrees, praising Crown Royal for providing "a beautifully smooth backdrop for a classic construction," its hints of vanilla, oak tannin, and sun-dried fruits making it "a stunning flavor partner for creative tweaks."
With your primary ingredient chosen, you're ready to play. Since this drink is already so refreshing, adding summer fruits is a no-brainer. Try mixing blackberries—both fresh and in a preserve—along with lime juice and orange liqueur to your shaker, to create this Summer Cobbler Smash. Garnish with more fresh berries, a lime wedge, and a twist of orange peel. For her part, Gonnet is a fan of using household ingredients like these for quick customization. "Any preserves or jams can be swapped in place of simple syrup and mixed with some kind of herb that’s shaken into the cocktail," she says. "Just make sure to strain off any solids with a fine strainer for a better texture." Her suggestion: cherry preserves and Thai basil for a juicy, aromatic combo.
For an alternative fruity take on the classic Whisky Sour, Gonnet adds in a cinnamon-infused simple syrup and a splash of pineapple juice for a warm, spicy tropical twist. This is a great opportunity to go big on the garnishes: a pineapple triangle, cherry, and cocktail umbrella, she notes: "Why not?!" Cinnamon also works well sprinkled atop a peak-summer version made with muddled overripe peaches. You can even amplify those flavors by swapping in Crown Royal Peach, a vibrant flavored version that's both luscious and smooth, as your base spirit.
If you're sticking to one bottle of whisky but want instant flavor without so many garnishes, an infused simple syrup goes a long way. West Bev Consulting partner Christopher Longoria likes to make his with jaggery, an unrefined sugar common in Southeast Asia, Africa, and Brazil. "It creates a rich and subtle tanginess without an increase in weight and delivers a more round midpalate," he says, meaning the flavors are nice and smooth during that moment you hold the drink in your mouth. With a pinch of sea salt added, this combo is his entertaining go-to.
For a warm night out in the city—when Longoria most enjoys a Whisky Sour—he'll often sub in diluted maple syrup to pick up the subtle hints of hazelnut in the Crown Royal. He also rinses the glass with a splash of dry vermouth to create a clean yet textured finish. "Crown Royal Whisky Sours have some nice heft to them," he explains. "The maple offers a touch of weight to the balance, and the dry vermouth prevents it from being overly rich." This version is "layered, bright, and punchy, and carries a festive feeling with each sip."
Leaning into that dusky evening feeling, Furst also enjoys using fresh-ginger syrup and a bouquet of mint as a garnish. And to end the evening with an after-dinner treat, she reaches for an addition that's rich and bitter, like amaro or a touch of amaretto. Just add a nutty dessert and good company—we can't think of any combos much better than that.
Ready to get mixing? Pick up a bottle of Crown Royal and give it a go.
