Bartending Mock Interview
Master 30 Bartending interview questions covering drink knowledge, customer service, and high-volume service.
Question 14 of 30
How do you make a Whiskey Sour?
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Rachelle Enns is an interview coach and job search expert. She works with candidates to perform their best in employment, medical, and post-secondary admission interviews.
"I learned how to make a classic Whiskey Sour in bartending school. In a shaker with ice goes two parts whiskey, less than an ounce of lemon juice and table sugar. I strain this into a chilled highball glass and garnish with a maraschino cherry."
Rachelle Enns is an interview coach and job search expert. She works with candidates to perform their best in employment, medical, and post-secondary admission interviews.
"When making a Whiskey Sour, I much prefer to use fresh lemon versus lemon juice. In an ice-filled shaker I will mix a half a lemon's worth of juice, two parts whiskey and a teaspoon of sugar. I prefer to garnish my Whiskey Sours with a traditional wedge of lemon and a maraschino cherry."
Rachelle Enns is an interview coach and job search expert. She works with candidates to perform their best in employment, medical, and post-secondary admission interviews.
A Whiskey Sour is one of those traditional drinks that is simple enough that you should know how to make it. It can also be jazzed up a bit with fancy add-ons and garnishes. Most bars use a sour mix and whiskey, but you could show off your fancy pants skills by using lemon juice and powdered sugar! It depends on the bar. If it's an upscale bar, you want to show your expertise, even with the simplest of cocktails. Research recipes and give it a whirl!
Rachelle Enns is an interview coach and job search expert. She works with candidates to perform their best in employment, medical, and post-secondary admission interviews.
"A Whiskey Sour is a great drink, so simple to make, yet so fun to dress up when needed. In it, is two parts whiskey, 2/3 an ounce of lemon juice, and some fine sugar. I put all three ingredients into a shaker with ice, shake gently, then strain into a highball glass. In my current bar, I garnish with a burnt lemon rind for an added twist."
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