Classic Whiskey Sour
The perfect whiskey sour with fresh lemon juice, simple syrup, and optional egg white for a silky foam. Balanced between sweet, sour, and boozy.
Ingredients
- Bourbon or rye whiskey: 60 ml (2 oz)
- Fresh lemon juice: 22 ml (3/4 oz)
- Simple syrup: 15 ml (1/2 oz)
- Egg white: 1 (optional but recommended)
- Angostura bitters: 2-3 dashes
Garnish
Lemon wheel and cherry, or bitters art on foam
Instructions
- 1
Add whiskey, lemon juice, simple syrup, and egg white (if using) to a shaker without ice.
- 2
Dry shake (no ice) for 15 seconds to emulsify the egg white.
- 3
Add ice and shake hard for another 15 seconds until well-chilled.
- 4
Double strain into a rocks glass over fresh ice or into a chilled coupe.
- 5
Add 2-3 dashes of Angostura bitters on top of the foam.
- 6
Use a toothpick to create a pattern in the bitters (optional).
Notes
The egg white is optional but highly recommended - it adds a silky texture and beautiful foam. The dry shake (without ice) is crucial for properly emulsifying the egg white. Fresh lemon juice is non-negotiable - bottled lemon juice will ruin this drink. Use bourbon for sweeter, rye for spicier.
The Dry Shake
Egg white is optional but recommended. It adds silky texture and foam.
Dry shake first - no ice. This emulsifies the egg white properly. Then add ice and shake again to chill.
Skip the dry shake and you get watery foam. Do it right and you get that silky texture.
Egg White
Use fresh eggs from a reliable source. The alcohol and acid help preserve it, but drink it within a few hours.
Concerned? Use pasteurized egg whites from a carton. 2 tbsp = 1 egg white.
Bourbon vs Rye
Bourbon is sweeter - vanilla and caramel notes. Rye is spicier - peppery and herbal. Both work. Your call.
The Build
Fresh lemon juice. Squeeze it yourself. Bottled lemon juice is not acceptable.
Dry shake without ice. Add ice, shake hard. Double strain into glass.
Drop bitters on the foam. Drag a toothpick through for patterns if you want.
The Ratio
2 parts spirit, 3/4 part citrus, 1/2 part sweetener. This ratio works for almost any sour.