Whiskey Sour
The template every other sour is a remix of.
Ingredients
- 60 ml Bourbon
- 25 ml Lemons
- 15 ml Sugar syrup
- 1 Egg white optional
- 2 dashes Angostura bitters optional
Method
Shake hard with ice. With egg white, shake once without ice first, then again with.
- Glass
- Rocks
- Ice
- Cubed, or one large cube
- Garnish
- Bitters dotted across the foam
- Difficulty
- Medium
- Takes
- About 5 minutes
- Strength
- Medium
- Style
- Sour
- Tastes
- bitter, citrus-forward, sweetened and creamy
If you're missing something
- Bourbon → Rye whiskey — drier and spicier; a common and accepted swap in stirred drinks and sours
- Sugar syrup → Agave syrup — slightly sweeter, so use a little less
- Sugar syrup → Honey — loosen with warm water first; adds its own flavour
- Egg white → aquafaba (chickpea water) — about 15ml foams comparably and keeps the drink vegan
Where it comes from
Sours are among the oldest documented cocktail families — Jerry Thomas published one in his 1862 bartender’s guide. The formula of spirit, citrus and sugar predates that considerably, having come off sailing ships where citrus was carried against scurvy.
About this recipe
Charlie Tyler — Editor, Drinki
Specs cross-checked against standard published recipes and IBA measures.
Specs last checked .