An,' jus' for you, here's mah pa's recipe for whiskey sour:
2 fluid ounces simple syrup*
4 fluid ounces fresh lemon juice (strained)
10 fluid ounces whiskey
An abundance of ice cubes
6 maraschino cherries speared on wooden cocktail sticks
Put syrup, lemon juice & whiskey in a suitable capacity lidded jug, or halve the recipe and use a cocktail shaker. Fill chosen container with ice.
Put lid on jug/shaker (recommended), hold the top and bottom of the container, and make like you're playing maracas for half a minute or until container becomes frosty while swivelling hips and singing the Sway song (when the rumba rhythm starts to call...).
Strain the resultant nectar into 6 martini glasses or 3 tumblers half filled with ice, garnish with a maraschino cherry (or 2), and serve with a flourish.
When serving to company or to impress/spoil family members, dip the rim of the glasses in egg white, sprinkle with caster sugar (US superfine sugar), and leave to dry before making sours.
No whiskey? No problem: use bourbon, brandy, rum, or any spirit with the exception of meths. No lemons? Use limes - tequila sour, mmmm!
*Combine 2 cups water with 2 cups sugar in a large saucepan. Bring to boil and stir continually until sugar has dissolved. Cool the liquid before use. (Pa keeps a gallon jug of simple syrup on the go)