Whiskey
Whiskey Sour
A balanced mix of bourbon, fresh lemon, and simple syrup gives the Whiskey Sour a bright, tart edge softened by mellow oak. The cocktail’s 2‑ounce spirit base sits against a ¾‑ounce citrus punch, while a half‑ounce syrup ties the flavors together without cloying sweetness. Shaken with ice and served straight in a coupe, it arrives chilled and clear, ready for a quick garnish of a single cherry. Perfect for a home bar tonight anytime now.
Ingredients
- Whiskey (Bourbon) 2 oz
- Juice (Lemon) 0.75 oz
- Syrup (Simple) 0.5 oz
- Glass:
- Coupe
- Garnish:
- Cherry
Instructions
- 1
Shake with ice
- 2
Strain into coupe
History
Records show the Whiskey Sour appeared in the mid‑19th century, appearing in Jerry Thomas’s 1862 bar guide. It gained popularity during the Prohibition era as a simple, portable mixed drink.
Tasting Notes
The drink delivers a sharp lemon acidity that cuts through the bourbon’s caramel and vanilla notes, while the simple syrup adds a subtle sweetness. The mouthfeel is smooth and lightly frothy from shaking, with a balanced sweet‑sour profile.
Serve as an aperitif before dinner when you want a refreshing, palate‑cleansing cocktail.
Save this recipe, track your pantry, and get AI-powered suggestions.
Open Web App →
