Whiskey Old Fashioned Sour: Ingredients & Recipe

A whiskey old fashioned sour is a Wisconsin-style variation on the Old Fashioned, made with whiskey, bitters, muddled orange and cherry, and a splash of citrus soda. Its sweetness and lively fizz balance the whiskey without turning it into a Whiskey Sour; this alcoholic drink is for adults of legal drinking age, so enjoy it responsibly.

Ingredients

1 sugar cube (about 4 g), or 1 teaspoon simple syrup (5 ml)
2 dashes aromatic bitters (about 1 ml)
1 small orange wedge, about 1 inch (2.5 cm) wide (roughly 15 g)
1 maraschino cherry (about 4 g), plus 1 extra cherry for garnish if desired
2 oz whiskey (60 ml), preferably bourbon or rye
1 to 1½ cups ice cubes (about 140–210 g), as needed to fill the glass
2–3 oz chilled lemon-lime soda (60–90 ml), or grapefruit soda, to taste
1 thin orange slice for garnish, optional (about 10 g)

Instructions

Prepare the glass. Choose a sturdy rocks glass that holds about 8–10 oz (240–300 ml). Add the sugar cube and bitters. If using simple syrup instead, add it with the bitters in the next step. This cocktail is built directly in the serving glass, so there is no shaker or strainer to wash.
Muddle the fruit and sugar. Add the orange wedge and one cherry. Press and twist gently with a muddler until the sugar cube breaks down and the orange releases its juice and fragrant oils. Use a light touch: the goal is to express juice and soften the sugar, not pulverize the orange peel or cherry pit. If using simple syrup, muddle the fruit with the bitters, then stir in the syrup until combined.
Add whiskey and ice. Pour in 2 oz (60 ml) whiskey and stir briefly to blend it with the muddled fruit. Fill the glass with ice, leaving enough room for soda. Larger cubes melt more slowly; standard cubes work well too, especially if you serve the drink as soon as it is made.
Top with soda. Add 2 oz (60 ml) chilled lemon-lime soda and stir once or twice, gently. Taste, then add up to 1 oz (30 ml) more soda if you want a longer, sweeter, fizzier drink. Keep the stirring gentle so the soda retains its bubbles.
Garnish and serve. Add the optional orange slice and extra cherry. Serve immediately with a cocktail pick or small spoon so the fruit is easy to reach. The drink should taste of whiskey and bitters, with citrus, sweetness, and carbonation in balance.

Tips

Choose whiskey to suit your taste. Bourbon brings vanilla and a rounder sweetness; rye is usually spicier and drier. A familiar, good-quality bottle is more useful here than an expensive sipping whiskey, since fruit and soda soften some of its subtleties. Avoid strongly flavored or sweetened whiskey unless you intentionally want a sweeter cocktail.
Muddle gently. Crushing the peel too hard can add a harsh, bitter note, and pulverized fruit makes the last sips pulpy. Press the orange just enough to release juice and oils. If you prefer a cleaner drink, muddle the sugar, bitters, and orange, then remove the fruit before adding the ice.
Adjust sweetness in small steps. Soda brands vary in sweetness and tartness, and cherries can contribute syrup. Start with the smaller soda amount and taste before adding more. If the drink is too sweet, use less soda and a little more whiskey, or choose a drier grapefruit soda. Do not add lemon juice expecting the same flavor: it makes a sharper, less fizzy cocktail.
Use cold soda and fresh ice. Chilled soda needs less stirring to bring the drink together, which helps preserve its carbonation. Fresh, solid ice also dilutes more slowly than ice that has been sitting out and melting. If the glass is warm, briefly chill it with ice and water, then empty it before making the drink.

Serving Suggestions

Serve this cocktail in a rocks glass while the soda is still lively. It works well as a pre-dinner drink or alongside savory snacks such as salted nuts, pretzels, sharp cheddar, or a simple cheese board. The sweet citrus and cherry pair especially well with salty or gently smoky flavors. For a casual gathering, set out orange wedges, cherries, bitters, whiskey, ice, and chilled soda so guests can build their own drinks; keep the soda unopened or chilled until each glass is ready.

For a consistent single serving, measure the whiskey and soda rather than pouring by eye. If making drinks for a group, muddle fruit and sugar in each glass instead of muddling a large bowl of fruit well in advance. Individual muddling lets each person choose the amount of fruit and sweetness, and it avoids leaving the fruit sitting in whiskey, where its flavor can grow more intense than intended. Use a separate glass for anyone who wants a nonalcoholic version made with soda and fruit.

Variations

Use grapefruit soda. Replace the lemon-lime soda with the same quantity of chilled grapefruit soda. It gives the drink a pleasantly bitter-citrus edge and can make the whiskey taste drier. Start with 2 oz (60 ml), then adjust to taste, since grapefruit sodas differ in sweetness.

Make it a press. In Wisconsin-style Old Fashioned terminology, a press commonly means a mix of lemon-lime soda and plain soda water. For one drink, use 1 oz (30 ml) of each instead of the 2 oz (60 ml) citrus soda, then add more soda water if you like a lighter drink. This version is less sweet and less strongly citrus-flavored.

Try brandy instead. Brandy is a familiar choice in Wisconsin Old Fashioned variations. Substitute 2 oz (60 ml) brandy for the whiskey and follow the same method. It makes a softer, fruitier cocktail; you may want to begin with the smaller amount of soda so the spirit still comes through.

Make a less fruity version. Muddle only the sugar and bitters, then express an orange peel over the drink and discard it. Add the whiskey, ice, and soda as directed. You lose the soft fruit pulp and some cherry sweetness, but retain a clean citrus aroma. This is also a good option if you dislike pieces of fruit in the glass.

Use simple syrup for easier mixing. A teaspoon (5 ml) of simple syrup dissolves readily, unlike a sugar cube that may leave a few crystals at the bottom. If you use syrup, stir it with the bitters and fruit before adding the whiskey. Start with the listed quantity; add more only after tasting, because the soda and cherry already add sweetness.

Storage and Reheating

This cocktail is best made to order: ice melts, soda loses its fizz, and muddled fruit softens as it sits. There is no cooking and no reheating step. If you need to hold an assembled drink briefly, cover it and refrigerate it within 2 hours; for best flavor and carbonation, drink it within 24 hours. Remove the ice and fruit before storing if practical, and expect the drink to be flatter when served later.

You can prepare a small fruit-and-sugar base ahead, but it is better to muddle it close to serving time. Keep the covered mixture refrigerated and use it within a day for the freshest flavor. Store opened soda according to its label and use it while it is still carbonated. Do not mix a pitcher with ice hours ahead: if serving a group, combine the fruit, whiskey, and bitters shortly before serving, then add cold soda and ice to each glass individually.

Frequently Asked Questions

Is a whiskey old fashioned sour the same as a Whiskey Sour?

No. This sour-style Old Fashioned uses whiskey, bitters, muddled fruit, and citrus soda. A Whiskey Sour is usually shaken with whiskey, lemon juice, and sweetener; some versions also contain egg white. The two drinks share whiskey and a sweet-tart impression, but their ingredients, texture, and preparation are different.

What does sour mean in an Old Fashioned?

Here, sour refers to the style of soda used to top the drink, usually a lemon-lime or grapefruit citrus soda. It does not mean adding a full measure of lemon juice or prepared sour mix. Soda gives the cocktail fizz and a sweet-tart citrus character, while lemon juice would make it more sharply acidic and less like this Wisconsin-style variation.

Should I use bourbon or rye whiskey?

Either works. Bourbon is a good starting point if you want a sweeter, fuller flavor that pairs easily with orange and cherry. Rye is a good choice if you prefer a drier, peppery edge that stands up to sweet soda. There is no single required whiskey for this home recipe, so choose one you enjoy drinking.

Can I make this without a muddler?

Yes. Use the back of a sturdy spoon to press the orange, cherry, sugar, and bitters against the bottom of the glass. Work gently and avoid scraping or crushing the peel aggressively. If the sugar cube is slow to dissolve, simple syrup is the easiest alternative because it blends into the fruit and bitters without grinding.

Can I make a batch for a party?

For several servings, multiply the whiskey and bitters, but muddle the fruit and sweetener in individual glasses for the most dependable results. Add ice and soda only when each drink is served. If you want to prepare the whiskey mixture in advance, keep it covered and refrigerated, then pour measured portions over ice and top with chilled soda. A premixed pitcher will lose carbonation quickly.

Can I make it less sweet?

Yes. Use 1 oz (30 ml) citrus soda and finish with 1 oz (30 ml) plain soda water, or choose grapefruit soda and skip any extra sweetener beyond the sugar cube. You can also use a smaller cherry or omit the additional garnish. Make one change at a time and taste, since the fruit, whiskey, and soda all affect the final balance.

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