However, before I give you a little background on the cocktail itself, I must lay down the law for at-home bartenders: do not make a whiskey sour with sour mix.  Yes, you'll see a lot of bars that do this and while a mix seems easier, it's not and it compromises the flavor.  The truth is the whiskey sour is a really simple cocktail to make - all you need is whiskey, lemon and sugar. That's it - simple and delicious.

Now that we've gotten that out of the way, here's a little whiskey sour history lesson. The drink you probably saw your grandparents make is indeed a classic and appears in Jerry Thomas' Bar-tender's Guide or How to Mix Drinks. The fact that this cocktail appears in this guide, which was published in 1862, makes it a true classic, as Thomas' book was the first ever cocktail book published in the United States.  And where exactly did Thomas get the recipe? Some say it was actually created by sailors in the 1700's. On long voyages sailors began adding citrus to their whiskey in order to prevent scurvy. 

While we no longer have to worry about scurvy, we can (and should) enjoy a whiskey sour. So here are two recipes to help you celebrate National Whiskey Sour Day.  The first is traditional and the second has a modern twist. 

3/4 oz Fresh lemon juice

3/4 oz Simple syrup (one part water, one part sugar)

1 1/2 oz Bourbon 

Add all the ingredients to a shaker and fill with ice. Shake, and strain into a rocks glass filled with fresh ice. Garnish with a cherry and/or lemon wedge if desired.