Classic Whiskey Sour Cocktail Recipe

Discover the timeless charm of the Classic Whiskey Sour Cocktail, a perfect balance of whiskey and lemon.

Speak of a Whiskey Sour and watch eyes light up! It is the perfect cocktail for catching up with your besties at a sophisticated bar or just relaxing at home at home. This is how I like to describe my whiskey sour: the cozy hug of whiskey (hello, bourbon!) meets the zing of fresh lemon juice, laced with a subtly sweet hum from simple syrup. And to finish it a frothy, frothy egg white that’ll dance around your taste buds. The Sazerac is my favorite whiskey cocktail but this Sour comes as a close second.

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Welcome to the world of sours – cool cocktails generally made of strong spirits, citrus zaps, and a sweet little something. The whiskey is certainly one of the most famous of the family, along the more exotic Pisco Sour. It’s a class act that’s sure to please everyone from the hardcore whiskey fans to casual cocktail sippers.

INGREDIENTS

I’ve included a recipe for a honey-based simple syrup. Should only take a few minutes to make.

• 2 oz. whiskey, preferably bourbon
• 3/4 oz. fresh lemon juice
• 1/2 oz. simple syrup
• 1 egg white, for a frothy texture (optional)
• ice

Utensils Needed

• A cocktail shaker – to mix and chill the drink
• A lemon juicer
• A fine strainer – to remove all the broken ice bits
• A jigger – to ensure accurate proportions of the ingredients
• A rocks glass – to serve the cocktail

INSTRUCTIONS

Combine

In a cocktail shaker, combine the whiskey, lemon juice, simple syrup, and egg white (if using).

Shake

Without ice, shake the mixture energetically for about 15-20 seconds to create a frothy texture from the egg white.

Add

Add ice to the cocktail shaker and shake for another 15-20 seconds to chill the drink.

Strain

Strain the mixture into a rocks glass filled with fresh ice. Garnish with a lemon wheel and/or maraschino cherry.

Tips and Tricks

• Choose the right whiskey: Get yourself a smooth, delicious bourbon from a reputable brand. Trust me, it’s your ticket to a great whiskey sour.
• Fresh lemon juice is a must: Only use fresh lemon juice — bottled or concentrated stuff just won’t do your cocktail justice.
• Master the “dry shake”: If you’re adding egg white, give your mix a good shake without ice for 15-20 seconds to let it emulsify. That frothy, velvety texture? Yes, please!
• Chill your glass: Keep your rocks glass chilled in the freezer or fill it with ice before serving.

FAQs

How to Store A Whiskey Sour

Got some prepping or leftovers to manage? Check out these easy peasy tips:

1. Pre-batching your ingredients: Mix whisky, lemon juice, and simple syrup in a container, chill for a week (this only works if you skip egg white).
2. Making ahead with egg white: Like before, but keep egg white separate in the fridge. Shake and serve when you’re ready.
3. Storing leftovers: Seal ’em in a container, fridge it. Lasts a week sans egg white, or 24 hours with egg white. Cheers!

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