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Each year on August 25th, people across the United States observe National Whiskey Sour Day.

Traditionally garnished with half an orange and a maraschino cherry, a whiskey sour is a mixed drink containing whiskey (often bourbon), lemon juice and sugar. Whiskey sours are shaken then either served straight or over ice.

“Too much of anything is bad, but too much good whiskey is barely enough.” – Mark Twain

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An alternative to the traditional whiskey sour is the Boston sour which is made by adding a dash of egg white to the recipe. Another variation is the Ward 8. This beverage has a base of either Bourbon or rye whiskey with both lemon and orange juices and grenadine syrup added for sweetness.

The first mention of a whiskey sour was in an 1870 Wisconsin newspaper.

After opening, a bottle of whiskey will remain good for five years.
An unopened bottle of whiskey can be kept for over 100 years and will still be fit to drink.
Both “Whisky” and “Whiskey” spellings are correct. Whisky is specific to Scotch Whisky, and Whiskey is Irish.
Whiskey is the official state beverage of Alabama.
Legend has it that Jack Daniels ran away at the age of 6 and learned to make whiskey from a Lutheran minister.

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by Craftmix

HOW TO OBSERVE #NationalWhiskeySourDay

Have a whiskey sour with a friend this evening. While you enjoy your cocktail, explore the history of whiskey, its production, and trade. The documentaries Straight Up and Scotch: The Golden Dram will give you a look inside both Bourbon and Scotch.

(Remember always to drink responsibly and never drink and drive.) Use #NationalWhiskeySourDay to post on social media.

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On July 2nd, we recognize a liqueur derived from aniseed on National Anisette Day. Aniseed from the anis herb gives anisette its licorice or fennel flavor. While usually a dry dry liqueur, distillers sometimes add a sugar syrup for a sweeter result. Spain, Italy, Portugal, and France lead the world in drinking this licorice tasting drink.

The herb of the aniseed, usually the main ingredient in anisette, is considered to have medicinal qualities. Sweeter than other anise-flavored liqueurs, anisette’s association with a variety cures date back to ancient Egypt. As a liqueur, distillers create a dryer anisette in Europe than they do in the United States. Distillers add other spices such as coriander and fruit to distill anisette, too.

While most enjoy anisette by sipping it, the liqueur can be mixed as a cocktail, too. However, pure anise extract should not be drunk straight. Since its alcoholic content is high, it irritates the throat. However, mixing it in with coffee, gin, bourbon, or water will bring out a bit of a sweet flavor. The solution? Bake some anise cookies!

If you’re the one who eats all the black jelly beans, you will likely savor a shot with anisette. The licorice flavor comes from the same anise plant that some licorice candies are made.

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HOW TO OBSERVE #NationalAnisetteDay

Anisette mixes well with other liqueurs, juices, and sodas for a variety of cocktails and shooters. Sip some anisette for a toast to the licorice flavor you love! You can also make anise cookies or spiced bars. Post on social media using #NationalAnisetteDay.