Whiskey Sour

(1 ratings)

A classic cocktail combining whiskey, fresh lemon juice, and simple syrup, optionally enhanced with egg white for a silky foam

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Recipe

1 cocktail (135ml)

Bourbon Whiskey
60 ml
Lemon Juice
30 ml
Simple syrup (1:1)
15 ml
Egg White
15 ml
Angostura Aromatic Bitters
2 dashes
Lemon Peel
1 twist
Maraschino Cherry
1 piece

Recipe credit: Traditional recipe, popularized in American bars since the 1860s

Instructions

5 minutes to make

Step

Add bourbon whiskey, fresh lemon juice, simple syrup, and egg white (if using) to cocktail shaker

Step

Perform dry shake without ice for 20 seconds to emulsify egg white and create foam

Step

Add ice to shaker and shake vigorously for 15-20 seconds until well chilled

Step

Fine strain into chilled rocks glass over fresh ice

Step

Add 2-3 dashes of Angostura bitters on top of foam in decorative pattern

Step

Express lemon twist oils over drink, then garnish with a maraschino cherry and/or optionally with twist.

Equipment

Shaker

Fine Mesh Strainer

Jigger

Citrus juicer

Description

The Whiskey Sour is one of the most beloved classic cocktails, perfectly balancing the bold character of whiskey with bright citrus acidity and gentle sweetness. This timeless drink showcases the harmony between spirit, sour, and sweet – the foundation of countless cocktails. When made with fresh ingredients and proper technique, it delivers a sophisticated yet approachable drinking experience.

Nutritional information

1 cocktail (135ml)

Calories

165

ABV

22 %

Alcohol

18 g

Carbs

8 g

Carbs from Sugar

7 g

Fat

0 g

Protein

1 g

Sodium

2 mg

Nutritional information is approximate and includes estimated 30% dilution from ice. Values may vary based on specific brands and preparation methods.

Allergens

Egg

Tips & Notes

Choose bourbon for sweeter vanilla notes or rye whiskey for spicier, more complex flavor profile
Always use freshly squeezed lemon juice - bottled juice lacks the bright acidity and oils essential for proper balance
The dry shake technique is crucial when using egg white - shake without ice first to properly emulsify, then add ice and shake again
Adjust simple syrup to taste preferences - start with 15ml and increase to 22.5ml for sweeter palates
For extra foam, try reverse dry shake method: shake with ice first, strain out ice, then dry shake before serving

Is it safe to use raw egg white in cocktails?

Raw egg white is generally safe for healthy adults when using fresh, quality eggs. The alcohol and acid help inhibit bacteria growth. If concerned, use pasteurized egg whites or omit entirely for a lighter drink.

Can I make Whiskey Sours ahead of time for a party?

You can batch the whiskey, lemon juice, and simple syrup in advance, but shake individual servings with ice and egg white to order for best texture and foam quality.

What's the difference between bourbon and rye whiskey in this cocktail?

Bourbon provides sweeter vanilla and caramel notes that complement the lemon’s tartness, while rye whiskey offers spicier, more peppery flavors that create a drier, more complex cocktail profile.

Why do you add bitters on top instead of mixing them in?

Adding bitters on top of the foam creates both visual appeal and allows their aroma to be the first thing you smell when drinking, enhancing the overall sensory experience without overwhelming the balanced flavor.