Whiskey Sour
Whiskey Sour is a sour, citrus and strong cocktail made with Whiskey, with moderate flavor complexity.
Ingredients
- 50 ml bourbon whiskey
- 25 ml fresh lemon juice
- 20 ml simple syrup
- Optional: 1 egg white
- Ice
- Drops of Angostura
- 1 maraschino cherry
Method
- If using egg white: dry shake — shake the bourbon, lemon juice, syrup, and egg white in a shaker without ice to emulsify the foam.
- Add ice and shake again until cold.
- Without egg white: shake the bourbon, juice, syrup, and ice all at once.
- Strain into a rocks glass over fresh ice (or into a coupe, no ice).
- Garnish with drops of Angostura on the foam and the maraschino cherry.
FAQ
What is in a Whiskey Sour?
A Whiskey Sour is made with 50 ml bourbon whiskey, 25 ml fresh lemon juice, 20 ml simple syrup, Optional: 1 egg white, Ice, Drops of Angostura and 1 maraschino cherry.
Is a Whiskey Sour strong?
A Whiskey Sour is spirit-forward: little mixer, and the alcohol shows.
When should you serve a Whiskey Sour?
A Whiskey Sour fits a classic.
What is the bartender tip for a Whiskey Sour?
Bourbon is the classic base: the corn rounds out the citrus. Rye makes the sour drier and spicier. The 20 ml of syrup balances the 25 ml of lemon — lime is greener and sharper. With egg white it's a Boston Sour: dry shake first, then ice; behind the bar, use pasteurized egg white. Without it, it's still the classic, just without the velvety texture. A rocks glass with fresh ice avoids extra dilution; a chilled coupe works if you'll drink it fast. The Angostura drops on the foam are for aroma, not sweetness.