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The sour was first served on the high seas - but forget the cocktail lounge of a luxurious ocean liner. Think sailors in the Royal Navy. On those arduous sea journeys, water supplies could be unreliable to say the least, and often undrinkable. These hardy sailors added spirits and lemons to the water to improve the taste - which is why in the US, the British are known as "Limeys" to this day. They topped the drink with sugar and water and the sour was born. This refreshing cocktail is still loved today.

The true origins of the Whiskey Sour are shrouded in mystery, like any great story. While the sour drink first emerged when the Royal Navy sailors mixed citrus with their beer or rum, to keep the scurvy away, credit for the birth of the Whiskey Sour is often given to the intrepid Englishman Elliott Stubb. Stubb's adventures led him to a Peruvian port town in the 1870's, where he opened a bar and experimented with whatever he could find. He eventually tried mixing the local limon di pica with whiskey and sugar. The result? A classic that balances sweet warmth and tart citrus.