Whiskey Sour recipe
Bourbon meets citrus — the sour that conquered America.
Method: Shake ·
Glass: Rocks glass or coupe ·
Time: 4 min ·
Difficulty: Intermediate ·
Family: The Daiquiri Family
Ingredients
- 2 oz Bourbon (Buffalo Trace, Maker's Mark, or Elijah Craig)
- 0.75 oz Fresh Lemon Juice
- 0.75 oz Simple Syrup
- 0.5 oz Egg White (optional but recommended)
How to make a Whiskey Sour
- If using egg white: add all ingredients to a shaker WITHOUT ice first.
- Dry shake (no ice) vigorously for 10 seconds to emulsify the egg white.
- Add ice and shake again for 10-12 seconds.
- Strain into a rocks glass with a large ice cube (or a chilled coupe).
- Drop 3 dots of Angostura bitters on the foam and drag a toothpick through them for decoration.
Garnish
Angostura bitters design on the foam, orange peel.
Pro tip
The egg white isn't just for show — it creates a silky, velvety texture that transforms the drink. If you're nervous about raw egg, use pasteurized egg whites or aquafaba (chickpea water) as a vegan alternative.
History of the Whiskey Sour
The Whiskey Sour first appeared in print in 1862 in Jerry Thomas's 'The Bartender's Guide.' It was one of the first cocktails to use citrus juice, which was originally added to prevent scurvy on long sea voyages. The egg white addition came later in the early 1900s.
Flavour profile
Tart, Smooth, Warm, Citrus
Variations
- New York Sour — Float 0.5 oz red wine on top for a stunning two-tone effect
- Gold Rush — Replace simple syrup with honey syrup
- Amaretto Sour — Split base: 1.5 oz bourbon + 0.5 oz amaretto
Practise making the Whiskey Sour in the free Virtual Bar game.