Whiskey
Whiskey Sour
A balanced mix of bright lemon acidity and mellow bourbon sweetness defines this drink, with a silky texture when egg white is added. The recipe calls for two ounces of bourbon, three-quarters ounce each of fresh lemon juice and simple syrup, and an optional egg white for foam. A dry shake creates a froth, then a wet shake chills the cocktail before straining over rocks. A dash of Angostura bitters finishes the presentation on bar.
Ingredients
- Whiskey (Bourbon) 2 oz
- Juice (Lemon) 0.75 oz
- Syrup (Simple) 0.75 oz
- Egg White (optional) 1
- Glass:
- Rocks
- Garnish:
- Angostura Bitters
Instructions
- 1
Dry shake
- 2
Shake with ice
- 3
Strain over ice
History
The Whiskey Sour appears in 19th‑century American bar guides, with the first printed recipe in Jerry Thomas’s 1862 ‘Bar‑Book.’ It became a staple of the pre‑Prohibition era and remains a benchmark for sour cocktails.
Tasting Notes
The palate receives sharp citrus cut by the bourbon’s caramel and oak, softened by the egg‑white foam. Sweetness from the simple syrup balances the sour, leaving a smooth, slightly velvety finish.
Serve it chilled over rocks as an aperitif before dinner.
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