Whiskey Sour
The Whiskey Sour is one of the foundational pillars of mixology. A perfect harmony of strong (whiskey), sour (lemon), and sweet (sugar), this cocktail is a timeless classic that, when made correctly, is a truly sublime experience.
Ingredients
- 2 oz Bourbon or Rye Whiskey
- ¾ oz Fresh Lemon Juice
- ¾ oz Simple Syrup
- 1 Egg White (optional, but essential for texture)
- Garnish: Angostura Bitters & Cherry
Instructions
- Combine Ingredients: Add whiskey, fresh lemon juice, simple syrup, and the egg white to a cocktail shaker (without ice).
- Dry Shake: Seal the shaker and shake vigorously for about 15 seconds. This is the crucial "dry shake" which emulsifies the egg white and creates a rich, velvety foam.
- Wet Shake: Now, open the shaker, fill it with ice, and shake again for another 15 seconds until the outside of the shaker is frosty cold.
- Strain: Strain the cocktail into a chilled coupe glass or a rocks glass filled with fresh ice.
- Garnish: Let the beautiful foam settle on top. Garnish with a few drops of Angostura bitters (which create a beautiful pattern on the foam) and a brandied cherry.
Pro Tips for Perfection
Don't Skip the Egg White (or the Dry Shake): The egg white is the secret to a professional, bar-quality Whiskey Sour. It doesn't add flavor, but it creates an incredible silky texture and a rich, creamy foam on top. The dry shake (shaking without ice first) is non-negotiable when using egg white to get that perfect froth.
Bourbon for Sweetness, Rye for Spice: A Whiskey Sour made with Bourbon will be smoother, richer, and slightly sweeter, with notes of vanilla and caramel. A version made with Rye whiskey will have a spicier, peppery kick that provides a beautiful contrast to the sweet and sour elements. Both are fantastic.