This is the bottle that sank a thousand cocktails…
I was eating lunch with a couple other bartenders this week, and I told them that I was working on an article about sour mix. Both of them cringed, no doubt with bottles of sickly yellow, highly processed liquid floating through their head. This has been what most of our parents, and many of us, were used to getting when we asked for a drink that required sour mix at a bar. Long Island Ice Teas, margaritas, Lynchburg Lemonades, so many cocktails that were drenched in this stuff. August 25th is National Whiskey Sour Day, and the story of sour mix plays into the story of the cocktail quite nicely. It was not always something people would raise their nose at.
“Sours” are a class of cocktails that was been revived with the craft cocktail movement. The first sours were introduced in a book that is on every serious bartender’s bookshelf, How to Mix Drinks, or the Bon Vivant’s Companion, by Jerry Thomas. These cocktails started simply, using only a base spirit (like whiskey), lemon, and simple or “gumme” syrup. This basic recipe was so popular it spawned a wide variety of other cocktails, switching ingredients in and out but maintaining the same basic formula. It became the work horse of the late 19th century, spawning classics like the sidecar, margarita and daiquiri are all examples of cocktails that are part of this group. Cocktail historian David Wondrich notes it was one of the most popular cocktail types for over a century, especially the whiskey version, from the 1860’s to the Mad Men era of the 1960’s.
Through the 20th century, two major events happened that sullied the reputation of these fine cocktails. The first was Prohibition, which drove out all of the professional bartenders in the country, and with it all of their knowledge. The second is the development of prepackaged and premade food and drink. We developed into a society that was not going to wait, as well as one that was thrilled with anything new that science could invent. During the 50’s and 60’s, fresh squeezed juices were falling by the wayside in favor of premade juices that would last longer on the shelf. This included cocktail mixers that were easy to pour over a single liquor to make a drink. Who needs all of that tedious squeezing and mixing when you can just pour it out of a bottle? It was faster for bartenders, but it did not taste as good or as fresh. Combine that with a distilling industry that was just getting back into the swing of things, and you had a rough time for cocktails.
THAT…is a lovely whiskey cocktail.
At the beginning of the craft cocktail boom, a seed of hatred was planted into cocktails that used premade mixers. This seed grew, with sour mix and all cocktails made with sour mix: the focus of mixologist’s ire. Their simplicity was disregarded for more complex and exotic flavors. But that simplicity is what originally made this cocktail category, and the whiskey sour itself, so popular. You did not need many ingredients to make it, and the ingredients you did need were easy to get. Because many bars and restaurants are not making cocktails with fresh juices, it is far easier to enjoy these cocktail as they were envisioned about 140 years ago: liquor, some lemon juice, and some simple syrup.
When you are making a sour cocktail, you should keep in mind that the lemon and the simple syrup are going to overpower the liquor you choose. I would never recommend using something like Old Dan Tucker or Kentucky Gentleman, but there is no need to break out the Pappy Van Winkle. A nice Jim Beam or Maker’s Mark would do nicely. If you want a little more spice, you can use a rye whiskey as well.
Whiskey Sour
2 oz. bourbon
.75 oz. lemon juice
1 tsp. simple syrup
Pour all of the ingredients into a cocktail shaker and shake it well. Pour into a chilled cocktail glass and garnish with a cherry. You can make it look fancier by adding a lemon wedge. You can also enjoy it, as many people do, over ice in a non-chilled glass.
For any bartenders reading, or other cocktail enthusiasts, you may ask “Where is the egg white?” Many people will argue that a tablespoon or two of egg white should go into it, which would give the cocktail a smoother, thicker mouthfeel and add some foam when you shook it with the other ingredients. It is also a potential health hazard. It is disputed whether or not that ingredient should be added, but you may if you wish. Jerry Thomas did not add it, so neither will I.
Whiskey sours, and sours in general, are light and refreshing drinks that are about due for a major comeback. Simpler cocktails are making a comeback, and this is one of the simplest there is. Combine that with the bourbon boom that is happening, and soon the whiskey sour could be back among the most popular cocktails in the country. Ready to start the trend?
All around the world, there are so many great jam bands. The Grateful Dead and Phish are two that have seen their popularity continue to soar. Dayton has their share of jam bands, as well. One band in particular, 
For the folks who enjoy bluegrass,
Yellow Springs is a special place for those who know it well. The town hangs it hat on being heavily centered on the arts. 
A set from 
COCKTAILS
Strawberry Sorbet
Cancer is a crippling disease. It’s a disease that has affected most of us in a many ways. Friends, family, co-workers, neighbors, and many others. Luckily many cancer researchers and organizations like Livestrong continue to work day and night, looking to help eliminate the deadly illness. Lead singer of the local band
The definition of art is the expression or application of human creative skill and imagination. A person’s imagination can come to life in a variety of different styles. A single swipe of paint onto a canvas could be the start of an elegant painting. A photographer snaps a picture of a moment in time. A block of clay is the start of amazing, with the finished product being able to have unlimited possibilities in the end. Art is everywhere around us, whatever or realize it or not. Every year around this time, Dayton’s artists have a two day event that gives them the platform to present their work to the public. The event is the 8th annual 
people more reason to fall in love with the work being done in town. They will be live interactions of many of the artists finished products that will give the people that attend an experience they thought that they would have never expected. Also something new this year came from the minds of a younger generation. Two young children noticed that something was missing from this year’s event and it felt like it needed to be added. “There will be a section for kids!”, Vasconcelos said. The developers of this idea-the children of Opt and Vasconcelos. In the area for children, there will be photos of artwork and a chance for the youth to make some of their own.
• The Collaboratory (formerly Blue Sky Gallery), 8 N. Main St.: Featuring “Best Time Ever,” a visual collaboration between photographer Glenna Jennings and mixed-media artist Issa Randall. They use Facebook as a stock image bank to create collages that speak to the transient nature of “good times.” 732-5123.
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