Whiskey Sour
intro
A perfectly balanced classic American cocktail with bright citrus, smooth oaky bourbon, subtle sweetness, and a signature frothy top, served ice-cold in a rocks glass.
Ingredients
Steps
Prep tools and ingredients
Gather a 500ml metal cocktail shaker, 15/30ml jigger, fine-mesh conical strainer, and two 250ml old-fashioned rocks glasses. Measure 120ml bourbon, 60ml strained fresh lemon juice, 30ml simple syrup, and 30ml pasteurized egg white, setting each measured component within easy reach. Pick out and discard any lemon seeds from the squeezed juice to avoid bitter off-flavor.
Dry shake cocktail base
Pour all measured bourbon, lemon juice, simple syrup, egg white, and 2 dashes of Angostura bitters into the cocktail shaker. Do not add ice at this stage. Seal the shaker lid tightly and hold it with both hands, shaking vigorously up and down for exactly 15 seconds to emulsify the egg white into a light, frothy base.
Wet shake to chill
Open the shaker lid and add 200 grams of crushed ice to the frothy base. Reseal the lid tightly, wrap a small linen kitchen towel around the shaker to catch dripping condensation, and shake vigorously for 20 seconds, until the exterior of the shaker is fully frosted and cold to the touch (internal drink temperature should reach 4°C / 39°F).
Strain into serving glasses
Place one 50g large ice cube into each rocks glass to keep the drink cold without rapid dilution. Hold the fine-mesh strainer tight over the first glass, pour half of the shaken cocktail through the strainer to filter out small ice shards and any lumpy egg white bits, then repeat for the second glass. A smooth, 1cm thick layer of white froth should sit evenly on top of the amber liquid.
Garnish and serve
Rest one thin lemon wheel on the rim of each glass, drop one Luxardo maraschino cherry into the drink to settle on the ice, and add 1 final dash of Angostura bitters directly onto the frothy top for extra aromatic depth. Serve immediately while the drink is perfectly chilled, before the froth begins to dissipate.
Tips
2.Avoid bottled lemon juice or pre-made sour mix—freshly squeezed, seed-strained lemon juice creates a bright, balanced citrus flavor without the artificial, flat taste of shelf-stable mixes.
3.The initial dry shake (shaking without ice) is critical for the signature silky froth; skipping this step will prevent the egg white from emulsifying properly, leaving you with a thin, flat drink.
OMG this is the easiest whiskey sour I’ve ever made! I whipped this up last night for my husband’s birthday dinner with friends and everyone was begging for the recipe. The balance of sweet and sour is PERFECT, no weird fancy ingredients required. 10/10 will be making this for every weekend cookout from now on!
Total game changer! I’ve been paying $14 a pop for whiskey sours at my local bar for years and can’t believe how simple this is to throw together at home in 5 minutes. I did use a little extra lemon because I love that tart kick, and it turned out SO good. Already added the ingredients to my weekly meal prep list so I can make these after work all week.
I was nervous to make cocktails for our family dinner last weekend because I’m terrible at mixing drinks, but this recipe was so easy even I couldn’t mess it up! My adult kids raved about it, my brother even asked for the recipe to make at his next fishing trip. Will absolutely be making this again!
Solid base recipe! I’ve made whiskey sours a bunch of times before and this is a great no-fuss version for beginners. I added an egg white for that classic frothy top (personal preference) and it came out fantastic. Only note is I wish the recipe specified what kind of whiskey works best — I used bourbon and it was great, but curious if rye is better?
Made these for our taco night potluck with the neighbors last night and they were a total hit! I was worried whiskey sours wouldn’t pair with Mexican food but the bright citrus cut through all the cheesy, spicy food perfectly. I even made a virgin version for the pregnant gals in the group using extra lemon and a splash of orange juice, and they said it was just as tasty! SO good.
First time ever making any cocktail at home and this recipe was so straightforward! I don’t have a fancy cocktail shaker so I just used a mason jar with a lid to shake it up, and poured it over ice. Tastes exactly like the drink I got on my first date with my girlfriend, she was so impressed when I made it for her last night. Only thing is I got a little pulp in mine from squeezing fresh lemons, is that normal?