Iconic whiskey sour cocktail recipe with a summer cherry kick. Complete with Kentucky bourbon, fresh lemon juice, and a smooth egg white foam finish.

It’s always interesting to look back on your likes, dislikes, and how they might change over time. I’ve moved into enjoying the more classic cocktails lately. Don’t get me wrong — I still love a layered frozen cocktail that takes days to make, but there is something incredible about the more simple shakes.

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The whiskey sour is a cocktail with deep roots, mentioned in press as a 1870 feature in the Waukesha Plainsdealer, a Wisconsin newspaper following Jerry Thomas’ 1862 print of The Bartender’s Guide. Whiskey, lemon, and a bit o’ sugar is the base with a final shake with an egg white to give you the most smooth, velvety foam finish. A bit tart, a bit sweet. Perfectly balanced, it’s a classic for great reason.

Since every recipe on my blog seems to have bourbon in it (not sorry), I decided to make a summer version of this cocktail with a favorite Kentucky bourbon and a splash of cherry juice. Don’t tell Jerry, but it turns out I may actually enjoy this version better than the original.