Western Sour
Shake ∙ 3 min ∙ 17.9% ABV ∙
The Western Sour is a rye whiskey sour built with pink grapefruit and lime juice, falernum, and sugar syrup, shaken and served over crushed ice. Crushed ice keeps the finish crisp and cold, while a spiced sweetness lingers under a tangy, citrus-bright edge that never turns sharp.
Ingredients
1
Servings
Garnish
Instructions for 1 serving
- Pre-chill a glass
- Shake all ingredients with ice: Rye whiskey 50 mlPink grapefruit juice 20 mlLime juice 15 mlFalernum liqueur 10 mlSugar syrup 5 ml
- Strain into the glass filled with crushed ice
- Garnish with a lime wheel and a maraschino cherry
Tips
- Shake hard for a full 10-12 seconds so the rye and juices chill completely before hitting the crushed ice.
- Strain over freshly crushed ice right after shaking, since it melts fast and dilutes further as the drink sits.
- Measure the falernum carefully — its clove and lime sweetness can easily overpower the grapefruit if over-poured.
History
The Western Sour is a tiki-era variation on the classic whiskey sour, created around 1960 at Steve Crane's Kon-Tiki chain of restaurants. Crane, a Beverly Hills restaurateur, had partnered with Sheraton Hotels to open Kon-Tiki outposts across North America as rivals to Trader Vic's and Don the Beachcomber, the two dominant tiki restaurant brands of the era. Rather than following the standard sour formula of spirit, citrus, and sweetener, the drink took the format in a tropical direction by splitting the citrus between grapefruit and lime juice and adding falernum, a spiced Caribbean syrup or liqueur, as part of the sweetening, on a base of rye whiskey.
FAQ
What is in a Western Sour?
A Western Sour is made with rye whiskey, fresh pink grapefruit and lime juice, falernum liqueur, and sugar syrup, shaken with ice and strained over crushed ice. It is garnished with a lime wheel and a maraschino cherry.
What are some common mistakes when making a whiskey sour style drink like this?
The most common mistake is over-pouring the sweet or liqueur component, which flattens the citrus balance; measure the falernum and sugar syrup precisely rather than free-pouring. A weak shake is the second issue, since a quick or gentle shake leaves the juice under-chilled and the texture thin once it meets the crushed ice.
