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Whiskey Sour
The Template · Sour Family · Shaken · Bourbon
A timeless classic: a perfect balance of whiskey, tart lemon and a touch of sweetness, with an optional silky egg-white foam.
Glass: Rocks / Old Fashioned glass, over fresh ice
Garnish: Lemon peel expressed over the drink, plus 2–3 dashes of Angostura bitters on the foam
Method: Shaken · Family: Sour · Calories: about 180
Ingredients
- 2 oz (60 ml) bourbon or rye whiskey (bourbon for the classic version, rye for a drier, spicier profile)
- ¾ oz (22.5 ml) fresh lemon juice
- ½ oz (15 ml) simple syrup (1:1 sugar to water)
- ½ oz (15 ml) egg white (optional, for a silky foam)
- 2–3 dashes Angostura bitters
How to make a Whiskey Sour
- Add the whiskey, lemon juice, simple syrup and egg white (if using) to a shaker.
- If using egg white, dry shake (no ice) for 10–15 seconds to emulsify.
- Add ice to the shaker.
- Shake again for about 15 seconds, until well chilled.
- Strain into a rocks glass over fresh ice.
- Add 2–3 dashes of Angostura bitters to the top.
- Express the lemon peel over the drink and garnish.
Tools: Shaker, Jigger, Strainer, Citrus juicer.
What it tastes like
Balanced, bright and smooth: citrus, vanilla, caramel and oak, with a refreshing finish.
History
The Whiskey Sour is one of the oldest recipes in American bartending. It appears in Jerry Thomas’s 1862 guide, the first cocktail book published in the United States.
Nobody knows who made the first one. It grew out of the “sour” family of the 1800s: spirit, citrus, sweetener and water. That formula is still one of the most important templates behind the bar.
Variations
- New York Sour: Float ½ oz of red wine over the finished drink for a dramatic layer.
- Pisco Sour: Swap the whiskey for pisco for the classic from Peru.
- Maple Whiskey Sour: Use maple syrup instead of simple syrup for a richer, earthier sweetness.
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