Whiskey Sour
Tart, silky and perfectly balanced: bourbon, lemon and a lid of creamy foam.
Ingredients
- Bourbon60 ml
- Lemon juice, freshly squeezed30 ml
- Simple syrup (1 part Sugar, 1 part Water)22.5 ml
- Egg white, for a silky foam15 ml
- Aromatic bitters (Angostura)e.g. Angostura3 dashes
- Orange, to garnish (optional)1 twist
- Cocktail cherry, to garnish (optional)1 whole
Method
- Pour the bourbon, lemon juice, syrup and egg white into a shaker.
- Dry shake without ice for about 20 seconds so the egg white emulsifies and foams.
- Add ice and shake again for 15–20 seconds, until well chilled.
- Fine strain into a chilled coupe.
- Drip the Angostura bitters onto the foam and garnish with an orange twist and a cocktail cherry.
About this drink
The Whiskey Sour is one of cocktail history's founding classics, part of the great sour family built on spirit, citrus and sugar in balance. Egg white joined the recipe in the late 1800s and gave the drink its signature layer of foam, finished off by the scent of Angostura bitters.
Questions and answers
Why are Angostura bitters dripped on top of a Whiskey Sour?
It is for both looks and flavour: the bitters make a striking pattern on the white foam and add a spiced note to every sip without blending into the drink itself.
Can I make a Whiskey Sour without egg white?
Without the egg white you lose the foam, but the bourbon, lemon and syrup still taste clean and sharp. Just shake straight with ice.
Which bourbon suits a Whiskey Sour best?
A medium-bodied bourbon with some sweetness, such as Buffalo Trace or Four Roses, holds its own against the lemon. A very bold, high-proof bourbon can easily overpower the other flavours.
