Message 23699 of 39188 in General Discussion

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> what's the reasoning behind shaking a whiskey sour? 

I learned early on that shaking things with sour mix in them made them look a 
lot better, people would get visibly excited at having a margarita put in 
front of them that had a foamy top on it with a lot of little bubbles.  A 
whiskey sour also benefits from having the liquor and sour mix thoroughly 
mixed as well as chilled down, more so than what just happens when you pour 
the ingredients over ice.  Even if you're using mix it makes a noticeably 
better drink, back when I worked in places that used mix people frequently 
complemented me on simple drinks like these - and that wasn't even fresh!  The 
extra water from the ice burn also helps as that mix is overly sweet and tart 
if it's just poured over whiskey and stirred with a straw.  

If we're talking about a fresh made sour than it goes without saying that the 
juice, sugar and liquor need some violent agitation to be well mixed together.