Whiskey Sour
- Glass
- Rocks
- Difficulty
- Easy
- ABV
- ~18%
Ingredients
- 2 ozbourbon60 ml
- ¾ ozfresh lemon juice22 ml
- ¾ ozsimple syrup22 ml
- 1egg white1
Instructions
Combine all ingredients in a shaker without ice. Dry shake vigorously for 30 seconds to build the foam from the egg white. Add ice and shake again for 12 seconds. Strain into a rocks glass over a large ice cube, or double-strain into a coupe for a more elegant presentation. The drink should arrive with a thick, creamy foam cap. Garnish with a few drops of Angostura bitters on the foam — use a toothpick to drag them into a pattern if you're feeling artistic — and a Luxardo cherry.
Sips & Tips
Technique
The dry shake is what gives the Whiskey Sour its signature foam cap. Thirty seconds of vigorous shaking without ice creates a stable foam structure; the subsequent wet shake chills and dilutes. The Angostura bitters on the foam is both decorative and functional — it adds a spice note on the nose that complements the bourbon.
Balance
The classic ratio is 2:¾:¾ — bourbon, lemon, syrup. Use a bourbon with enough character to stand up to the lemon: Buffalo Trace, Bulleit, or Wild Turkey 101. The egg white is optional but highly recommended — it adds a silky texture and a beautiful foam cap. Use fresh lemon juice; bottled juice produces a flat, one-dimensional drink.
History
The Whiskey Sour is one of the oldest cocktail templates in the American bar — the sour format (spirit, citrus, sweetener) predates the Civil War. The first printed recipe appeared in Jerry Thomas's 1862 'Bar-Tender's Guide.' The egg white version became popular in the early 20th century and is now considered the definitive preparation.
The Whiskey Sour is the cocktail that teaches you the sour template — once you understand it, you can make a sour with any spirit. Master this and the whole bar opens up. Cheers.
Variations
New York Sour
After straining the Whiskey Sour into a rocks glass over ice, float ½ oz of dry red wine on top by pouring it slowly over the back of a bar spoon. The wine adds a fruity, tannic note and a beautiful visual layer. Use a light-bodied red like Malbec or Shiraz.
Amaretto Sour
Replace the bourbon with 1½ oz of amaretto and add ½ oz of cask-strength bourbon. The amaretto adds almond sweetness; the bourbon adds backbone. Reduce the simple syrup to ¼ oz as the amaretto is already sweet. This is Jeffrey Morgenthaler's famous recipe.
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Whiskey Sour
Glass: Rocks | Difficulty: Easy | ABV: ~18%
Ingredients
- 2 oz bourbon
- ¾ oz fresh lemon juice
- ¾ oz simple syrup
- 1 egg white
Instructions
Combine all ingredients in a shaker without ice. Dry shake vigorously for 30 seconds to build the foam from the egg white. Add ice and shake again for 12 seconds. Strain into a rocks glass over a large ice cube, or double-strain into a coupe for a more elegant presentation. The drink should arrive with a thick, creamy foam cap. Garnish with a few drops of Angostura bitters on the foam — use a toothpick to drag them into a pattern if you're feeling artistic — and a Luxardo cherry.