For a traditional Whiskey Sour, shake 2 oz whiskey, ¾ oz lemon juice, and ½ oz simple syrup (with or without egg white for froth) together. Garnish with a dash of Angostura bitters for scent and complexity.
Prep Time: 2 minutes | Serves: 1 | Calories: ~230 per serving
The Whiskey Sour is one of the world’s great cocktails – a balance of whiskey’s heat, lemon’s acidity, and syrup’s sweetness. Its origins date to the mid-1800s, when sailors mixed spirits with citrus and sugar to prevent scurvy and extend shelf life.
First documented in Jerry Thomas’s 1862 Bartender’s Guide, the Whiskey Sour remains a classic example of balance and craftsmanship – especially when finished with egg-white froth and aromatic bitters.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Whiskey (Bourbon or Rye) | 2 oz | Rye = spicy bite; Bourbon = caramel, smooth |
| Fresh Lemon Juice | ¾ oz | Fresh juice only for brightness |
| Simple Syrup (1:1, sugar : water) | ½ oz | Adjust to taste |
| Egg White (optional) | 1 large | For froth and creamy texture |
| Ice Cubes | As needed | For chilling and dilution |
| Angostura Bitters (optional) | 2–3 dashes | Adds depth and aroma |
Pro Tip: Use pasteurized or shelf-stable egg whites for safety (e.g., Egg Beaters).
Step-by-Step Mixing Process
Step 1: Dry Shake
Combine whiskey, lemon juice, simple syrup, and egg white (if using) in a shaker without ice. Shake vigorously for 45 to 60 seconds to emulsify.
Step 2: Shake with Ice
Add ice and shake again for 20 to 30 seconds until the shaker is cold. This chills and dilutes the drink to balance the flavor.
Step 3: Strain and Serve
Strain into a chilled coupe (no ice) or Old Fashioned glass (over ice). Ensure a smooth, even texture.
Step 4: Garnish
Add 2/3 dashes of Angostura bitters over the foam, swirling slightly for aroma and presentation.
Popular Variations
- New York Sour: Add a ½ oz red wine float (originating from 1880s Chicago).
- Maple Whiskey Sour: Substitute maple syrup for simple syrup for earthiness.
- Smoky Scotch Sour: Use blended Scotch (e.g., Monkey Shoulder) for a peaty flavor.
- Vegan Whiskey Sour: Replace egg white with 2 tbsp aquafaba (chickpea brine).
Choosing the Right Whiskey
- Rye Whiskey: Spicy and dry (Rittenhouse Rye, Old Overholt).
- Bourbon: Sweet and rich (Four Roses, Wild Turkey 101).
- Scotch: Smoky and earthy (Johnnie Walker Black, Monkey Shoulder).
Avoid premium-aged whiskey – citrus and syrup mask nuanced notes.
Why (and How) Use Egg Whites
Egg white proteins emulsify and form froth but can break down if over-shaken.
According to CDC/USDA data, only about 1 in 20,000 eggs may harbor salmonella. Keep eggs below 45°F and use pasteurized versions to eliminate risk.
To self-pasteurize, heat the egg gently to 140°F for 3½ minutes.
Nutritional Value (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~230 kcal |
| Carbohydrates | ~8 g |
| Sugars | ~6 g |
| Protein | ~5–6 g (with egg white) |
| Fat | ~0–1 g |
| Sodium | <10 mg |
Estimated using bourbon and standard syrup ratios.
Serving & Presentation
Serve immediately – foam and aroma fade quickly.
Glassware:
- Coupe: Elegant, classic look.
- Rocks Glass: Relaxed, over ice.
Garnish Options:
- Lemon wheel or twist
- Maraschino cherry
- Angostura swirl on foam
Food Pairings:
Perfect with salty or smoky snacks – nuts, cured meats, sharp cheeses, or citrus desserts.
How to Make a Whiskey Sour – Tips
- Use Fresh Citrus: Bottled juice dulls flavor.
- Shake Well: Texture and aeration are vital.
- Balance Sweet and Sour: Adjust syrup or lemon to taste.
- Avoid Over-Dilution: Too much water weakens structure.
- Seasonal Spins: Try syrups made with honey, ginger, or cinnamon.
Conclusion
A well-made Whiskey Sour is cocktail harmony in a glass – smooth, tart, and sweet. Whether shaken sailor-style or refined with egg white and bitters, it remains a timeless showcase of simplicity and precision.
FAQs
Q1: What is the best whiskey for a Whiskey Sour?
Use rye for spice or bourbon for smooth sweetness. Reliable mid-tier options include Rittenhouse Rye, Old Overholt, Four Roses, and Wild Turkey 101.
Q2: Do I have to use egg white?
No. Traditional recipes omit it; the egg white adds texture, not flavor.
Q3: Is raw egg white safe?
Yes, if pasteurized. Risk is minimal when using properly stored eggs. For a vegan alternative, use aquafaba.
Q4: What can I substitute for sugar syrup?
Use honey syrup, maple syrup, or agave nectar for unique flavor profiles.
Q5: What’s the difference between a Whiskey Sour and a New York Sour?
A New York Sour includes a red wine float, adding flavor contrast and color.
Key Takeaways
- Formula: 2 oz whiskey + ¾ oz lemon + ½ oz syrup
- Egg White: Adds creaminess (optional)
- Bitters: Enhance aroma
- Whiskey Choice: Mid-range is ideal
- Serve Fresh: Flavor and foam degrade quickly
Final Words
From 19th-century ship decks to modern cocktail bars, the Whiskey Sour exemplifies balance, elegance, and timeless craftsmanship. Few drinks demonstrate how simplicity and skill can surpass complexity – one perfect shake at a time.
