yeah, I know.....
anyway, I have a recipe for "aged" whisky sour:
16oz whiskey (non sour mash)
8oz orange juice
8oz lemon juice
1 cup sugar
combine ingredients an place in a sealed container. refrigerate for at least 2 months (preferably 3)
I don't know why it calls for a non sour mash whisky but when at the store looking most bottles on the shelf advertize being sour mash...never seen one advertize that it is not. Anyone have any suggestions?