Fill a shaker with ice cubes. Add all ingredients. Shake and strain into a chilled rocks glass filled with ice cubes. Garnish with a maraschino berry.
In 1962, the Universidad del Cuyo published a story which cited a Peruvian newspaper called El Comercio de Iquique as indicating that Eliott Stubb created the "whisky sour" in 1872. El Comercio de Iquique was published by Modesto Molina between 1874 and 1879. However, the oldest historical mention of a whisky sour prepared in the world comes from a newspaper published in Wisconsin in 1870. As the gin sour has historical references dating to the 1860s, the Peruvian whiskey sour origin is spurious.