The Whiskey Sour strikes the perfect balance between bourbon's warmth and citrus brightness, with a velvety egg-white foam that transforms it from a simple sour into something truly luxurious. It is accessible, crowd-pleasing, and endlessly satisfying.
Ingredients
Glass
Lowball
The Story
The Whiskey Sour first appeared in print in Jerry Thomas's 1862 "Bartender's Guide," making it one of the oldest documented cocktail recipes. The sour family — spirit, citrus, and sugar — was already well established among sailors who mixed spirits with citrus to prevent scurvy. American bartenders refined the formula and the Whiskey Sour quickly became a staple.
The addition of egg white, which creates the drink's signature silky foam, became widespread in the late 1800s. After falling out of fashion during the era of premade sour mix, the craft cocktail revival of the 2000s brought back the proper Whiskey Sour in all its frothy, fresh-juiced glory.
How We Make It
Shaker
Pour 60ml bourbon, 25ml fresh lemon juice, 20ml simple syrup, and one egg white into a shaker.
Dry Shake
Shake hard without ice for about 15 seconds to create foam from the egg white.
Wet Shake
Add ice to the shaker and shake again for about 15 seconds until the drink chills.
Strain & Garnish
Strain into a lowball glass with fresh ice, and garnish with a few drops of Angostura bitters on the foam.
Variations
New York Sour
Float a small amount of dry red wine on top of the foam. The wine adds a fruity, tannic layer that makes for a stunning visual and flavor contrast.
Amaretto Sour
Amaretto liqueur replaces part of the bourbon, adding a deep almond sweetness. One of the most popular sours out there.
Gold Rush
A version with honey instead of simple syrup and a touch of cream — richer, creamier, and especially indulgent.
Bartender Tips
Dry Shake First
Always dry shake (without ice) before adding ice. This emulsifies the egg white and creates that thick, luxurious foam.
Fresh Lemon Juice
Never use bottled citrus. Fresh-squeezed lemon juice is bright and vibrant — it is the backbone of every great sour.
Bitters Art
The Angostura drops on the foam are not just decorative — they add aroma to every sip and a touch of spice that ties the drink together.