The whiskey sour cocktail is a perfect balance of sweet, sour, and warmth from the bourbon, creating one of the most satisfying cocktails. It's a simple drink that anyone can master, but the right technique makes all the difference.
I've always been drawn to whiskey drinks – something about that rich amber liquid just speaks to me. After years of trying different bourbon recipes, I still love the whiskey sour.
It is my favorite drink when I want something refreshing. It also has enough flavor to remind me that I'm drinking whiskey. It's the perfect introduction for friends who claim they "don't like whiskey" and a reliable standby for those of us who appreciate a well-crafted bourbon cocktail.
If you like whiskey cocktails, be sure to try my bourbon martini.
A Quick Look at The Ingredients
Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.
- bourbon or rye whiskey (I use Woodford Reserve (bourbon) or Uncle Nearest (Tennessee whiskey), but any bourbon you prefer will work.)
- fresh lemon juice
- simple syrup
- egg white (optional, but recommended). Using egg whites technically makes this drink a Boston sour.
- Lemon twist or cherry for garnish
- Dash of Angostura bitters (optional)
How to Make a Whiskey Sour Cocktail
Add whiskey, fresh lemon juice, simple syrup, and egg white (if using) to a cocktail shaker.
Fill the shaker with ice and shake vigorously for about 15 seconds to emulsify the egg white. This is known as a "wet shake."
Strain the mixture into a clean glass, discarding the ice.
Pour the liquid back into the shaker and shake again without ice (a "dry shake") for about 15 seconds to create a smooth, frothy texture.
Strain into a rocks glass over fresh ice.
Garnish with a lemon twist or cherry.
How to Get the Best Foam
The secret to a beautiful, silky foam on your whiskey sour cocktail comes from the egg white, but it also depends on the shaking technique. I use both the wet shake and dry shake techniques.
Start with a wet shake—shaking your ingredients with ice first. This helps emulsify the egg whites while also beginning to chill the drink.
Then, strain the liquid, remove the ice, and put the liquid back into the shaker. Shake again without ice—the dry shake—to fully aerate the egg whites and create that luxurious, velvety foam. Don’t rush either step; shake vigorously for about 15 seconds.
No Egg? No Problem
The classic whiskey sour doesn't contain egg white, but no egg white means no pretty foam on top. If you prefer to skip the egg white (or have concerns about consuming raw eggs), you have options:
- Use aquafaba (the liquid from a can of chickpeas) as a vegan alternative—about 1 tablespoon works well. I'll be honest: We felt that the aquafaba made the drink smell a little beany. However, it worked and created foam.
- Try Fee Foam Cocktail Foamer for an egg-free alternative.
- Simply make the cocktail without foam and serve it on the rocks – it'll still be delicious, just with a different texture.
- Use pasteurized egg whites if raw eggs are your only concern
A Brief History
The Whiskey Sour has been around for over a century, though its origins go back even further. While Jerry Thomas’ The Bartender’s Guide (1862) included various sour cocktails, the first documented mention of the Whiskey Sour appeared in an 1870 Wisconsin newspaper, the Waukesha Plain Dealer.
Before it became a classic cocktail, sailors were already mixing whiskey with citrus juice to help prevent scurvy during long voyages. What started as a practical way to stay healthy eventually evolved into a balanced, refreshing drink that’s stood the test of time.
Delicious Variations
Once you've mastered the classic, try these tasty variations:
- New York Sour: Float ½ oz of red wine on top for a beautiful layered effect
- Maple Sour: Substitute maple syrup for simple syrup
- Ginger Sour: Add a splash of ginger liqueur or use ginger syrup
- Smoked Sour: Use a smoky whiskey like a peated Scotch for a completely different profile
- Berry Sour: Muddle fresh berries in the bottom of your shaker before adding other ingredients
Looking for more whiskey cocktails? Try these out:
I hope you enjoy this classic cocktail as much as I do. If you have tried this or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!
Whiskey Sour
Ingredients
- 2 ounces bourbon whiskey
- ¾ ounce fresh lemon juice
- ½ ounce simple syrup adjust to taste
- 1 egg white optional
- Ice optional
Instructions
- Add whiskey, fresh lemon juice, simple syrup, and egg white (if using) to a cocktail shaker.
- Fill the shaker with ice and shake vigorously for about 15 seconds to emulsify the egg white. This is known as a "wet shake."
- Strain the mixture into a clean glass, discarding the ice.
- Pour the liquid back into the shaker and shake again without ice (a "dry shake") for about 15 seconds to create a smooth, frothy texture. Strain into a rocks glass over fresh ice. Garnish with a lemon twist or cherry.
Notes
- The method of using the wet shake and then a dry shake is to help get the beautiful foam on top of the glass if using egg whites.
- If you prefer to avoid the egg white but still want the foam, fee foam
is a good alternative.
