Whiskey Sour
Ingredients
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- 2 ounces bourbon
- 3/4 ounces lemon juice – freshly squeezed (~0.5 medium lemons)
- 3/4 ounces simple syrup – 1:1 (equal parts sugar and water)
- 1 ounce egg white – for silky foam (optional)
- 1 1/2 cups ice cubes – for shaking
- lemon peel – wide strip; expressed over drink (for garnish)
- Angostura bitters – dashed on top (for garnish)
- cocktail cherry – for garnish
Instructions
1. Chill a coupe or small rocks glass in the freezer until frosty, about 5 minutes.
2. Add the bourbon, lemon juice, simple syrup, and egg white (if using) to a cocktail shaker and dry shake (no ice) until foamy, about 15 seconds.
3. Add the ice cubes to the shaker, seal, and shake hard until the shaker is icy-cold and frosty, 12–15 seconds.
4. Double strain immediately into the chilled glass to catch ice shards; the drink should pour with a creamy head.
5. Express the lemon peel over the surface and drop it in; dot the foam with 2–3 dashes Angostura bitters and add a cocktail cherry. Serve immediately while cold.
A whiskey sour balances bold whiskey with bright lemon and gentle sweetness, yielding a cocktail that is both bracing and smooth. When made with an egg white, it pours with a velvety texture and a fine, meringue-like cap that softens the edges without muting the spirit. Without the egg white, the drink is crisper and more transparent, highlighting the whiskey’s grain, vanilla, and oak.
The drink belongs to the classic family of sours that date to the 19th century, built on spirit, citrus, and sugar. Early references and bar guides from the United States popularized the formula, with sailors and bartenders alike favoring citrus for both flavor and preservation. The version with egg white became known as the Boston Sour, and both styles remain staples of American cocktail culture today.