Whiskey Sour
A balanced whiskey sour with bourbon or rye, lemon juice, and sugar, often finished with egg white.
The Whiskey Sour is a core sour template built on whiskey, lemon juice, and sugar, sometimes enriched with egg white for texture. Whiskey provides grain, oak, and spice, while lemon brings sharp acidity that keeps the drink focused. Sugar or syrup rounds the edges, preventing the drink from feeling harsh or thin. Shaken hard and served up or on the rocks, it should taste bright, layered, and slightly creamy when egg white is included.
Ingredients
- • 2 oz bourbon or rye
- • 0.75 oz fresh lemon juice
- • 0.75 oz simple syrup
- • 1 egg white (optional)
Did you know?
“Whiskey Sours appear in 19th-century American bar manuals as part of a broader family of spirit-and-citrus sours. Early recipes were often served in small wine glasses or on the rocks, sometimes with decorative fruit garnishes. Wondrich and other historians show how the sour template adapted to different base spirits, including brandy and gin. Modern bars often use egg white or aquafaba to create a frothy cap that softens the drink‚Äôs edges.”
Bartender's Note
If using egg white, start with a dry shake to build foam, then add ice and shake again; avoid pre-sweetened sour mixes for a clean profile.
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How to make the Whiskey Sour
- 1Add whiskey, fresh lemon juice, simple syrup, and egg white (if using) to a shaker without ice and vigorously
- 2Add ice to the shaker and shake again until well chilled and frothy
- 3Strain into an old-fashioned glass over fresh ice or into a chilled coupe
- 4Garnish with a lemon wheel and cherry and serve
