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Whiskey Sour

Sours · Whiskey · IBA official

Whiskey Sour

Bourbon and lemon under a velvet cap of foam

Bourbon, fresh lemon and sugar, shaken with egg white for a silky texture and a thick, aromatic foam. Tart and warming in equal measure, with the whiskey's vanilla softening the citrus. A crowd-pleaser that works before dinner or late into the night.

Make this in 3D
Glass
Rocks glass
Ice
Ice cubes
Technique
Shaken · Dry shake first · Double-strained
Difficulty
Advanced
Time
4 min
Strength
≈ 18% ABV

Ingredients

Rocks glass
  • 45 mlBourbon whiskey1½ oz
  • 25 mlFresh lemon juice¾ oz
  • 20 mlSimple syrup (1:1)¾ oz
  • 20 mlEgg whiteoptional¾ oz
  • GarnishOrange half-wheel + Cocktail cherry

≈ 113 ml served · 1.6 standard drinks

Substitutes: Rye whiskey can stand in for Bourbon whiskey. Fresh lime juice can stand in for Fresh lemon juice. Rich demerara syrup (2:1) can stand in for Simple syrup (1:1).

Method

  1. 1

    Add the bourbon, lemon juice, simple syrup and egg white to a shaker.

  2. 2

    Dry shake without ice for about 10 seconds to whip up the foam.

  3. 3

    Add ice and shake hard for another 10–12 seconds.

  4. 4

    Double strain into a rocks glass filled with fresh ice cubes.

  5. 5

    Garnish with an orange half-wheel and a cocktail cherry.

Learn it step by step

History

Sours are among the oldest cocktail families, and a Whiskey Sour recipe appears in Jerry Thomas's 1862 bartender's guide, often considered the first American cocktail book. Egg white, once the mark of the Boston Sour, came later and is now optional but widespread.

Origin
United States
First recorded
1862

Bartender's notes

  • Leaving out the egg white? Skip the dry shake – you'll get a brighter, leaner drink.
  • Aquafaba (chickpea water) makes an excellent vegan foam at the same measure.
  • Gently float 15 ml of dry red wine on top for a New York Sour.
SourCitrusSweetCreamy

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