Deliciously refreshing in the summer months and will warm you up in the winter, this Whiskey Sour is a year-round drink. Pre-made sour mixes just do not compare to this silky sour, and it’s shockingly easy to make from scratch. All you need are a handful of ingredients, and you’ll be serving up this classic cocktail in no time. If you’re throwing a party and want some more bar-worthy drinks to impress, you have to try my Old Fashioned or Negroni.
WHAT YOU NEED TO MAKE THIS RECIPE
Whisky — I use bourbon whisky to make this Whiskey Sour cocktail. My go-to is this Maker’s Mark 46, as it has a smooth and subtle finish.
Lemon — you’ll need the lemon for garnish and the juice for the cocktail. Avoid using bottled lemon juice for the freshest tasting cocktail.
Egg — this cocktail uses raw egg whites, so I recommend using an organic egg or pasteurized egg. The egg white is flavorless and will not make your cocktail taste like egg but instead give your drink a creamy texture.
HOW TO MAKE A WHISKEY SOUR
1. Cut a lemon peel for garnish and set aside.
2. Juice the lemon and strain out the seeds.
3. Add bourbon whiskey to a shaker.
4. Add the lemon juice to the shaker.
5. Separate the egg whites from the egg yolks and add the whites to the shaker.
6. Add the simple syrup to the shaker.
7. Add ice cubes to the shaker.
8. Tightly screw on the lid and shake to combine.
9. Strain the liquid into a glass.
10. Garnish the Whiskey Sour with lemon peel and maraschino cherry.
PRO TIPS FOR MAKING THIS RECIPE
- It’s easier to separate the egg yolk from the egg whites when they’re cold.
- Make sure the shaker’s lid is on tight to avoid the lid popping off as the egg whites will expand and create foam.
- To make the Whiskey Sour even colder, you can chill your martini glasses in the freezer beforehand.
- Avoid adding crushed ice to the shaker as the ice will melt quicker and water down the cocktail.
- Don’t have a cocktail shaker? You can use a mason jar or any jar with a tight-fitting lid. You can use a mesh strainer to keep the ice in the jar.
- For a visual garnish, add a few drops of bitters to the top of the foam. Then run a toothpick through the drops to make a swirl pattern.
- It’s much easier to peel a lemon before you juice it.
FREQUENTLY ASKED QUESTIONS
Why do you put egg whites in the cocktail?
While some restaurants may not use egg whites in the drink, the traditional way to make a Whiskey Sour is with an egg white. The egg cuts the tart flavor of the cocktail as well as adding texture, richness, and creaminess.
Can I stir this cocktail?
You must shake the cocktail for the egg whites to make a nice frothy top. Stirring will not achieve the same effect as it will not emulsify the egg whites.
Do I have to use egg whites?
If you’d like the drink to be vegan, swap the egg whites for aquafaba (the liquid from chickpeas) or a commercial foamer. Alternatively, you can leave out the egg whites, but the drink will not have the same silky body.
How do I make simple syrup?
If you did not pick up any simple syrup at the store, here’s how to make your own:
- Add equal parts water and sugar to a pan.
- Stir and bring to a boil.
- Remove from heat and chill.
- This syrup can be stored for a week or so if refrigerated correctly in a sealed container.
If you love this recipe try these out!
If you’ve tried this Whiskey Sour recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Whiskey Sour
Equipment
- cocktail shaker
Ingredients
- 2 oz bourbon 60mL
- ¾ oz fresh lemon juice 22mL
- ½ oz simple syrup 15mL
- ½ oz egg white 14g, optional
Optional Garnish
- lemon peel
- maraschino cherry
Instructions
- Pour the bourbon, fresh lemon juice, simple syrup, and egg white into a cocktail shaker.
- Close and shake vigorously.
- Strain the drink into a coupe glass.
- Garnish with lemon peel and maraschino cherry.
Video
Notes
- It’s easier to separate the egg yolk from the egg whites when they’re cold.
- Make sure the shaker’s lid is on tight to avoid the lid popping off as the egg whites will expand and create foam.
- To make the Whiskey Sour even colder, you can chill your martini glasses in the freezer beforehand.
- Avoid adding crushed ice to the shaker as the ice will melt quicker and water down the cocktail.
- Don’t have a cocktail shaker? You can use a mason jar or any jar with a tight-fitting lid. You can use a mesh strainer to keep the ice in the jar.
- For a visual garnish, add a few drops of bitters to the top of the foam. Then run a toothpick through the drops to make a swirl pattern.
- It’s much easier to peel a lemon before you juice it.
I very much enjoyed this drink, thanks John!