04 May Whiskey Sour Cocktail Recipe
The Whiskey Sour is a must know cocktail for anyone who wants to bartend, both professionally and at home.
It is one of the true classics that has defined what a cocktail is and will never go out of fashion.
This is our recipe for the Whiskey Sour
The story of the Whiskey Sour
The Whiskey Sour dates back to the mid 1800s and is one of the earliest recorded cocktails.
It first appeared in Jerry Thomas’ The Bartender’s Guide from 1862, which is often considered the first real cocktail book. But the idea behind the drink is even older than that.
Long before it became a bar staple, sailors were already mixing spirits with citrus. Not because it tasted good, but because it was necessary. Citrus helped prevent scurvy on long journeys, and strong spirits made the mixture easier to preserve and drink. At some point, sugar was added, and what started as something practical slowly turned into something enjoyable.
When cocktails began to take shape in the 19th century, this combination naturally found its place behind the bar.
What makes the Whiskey Sour important is not just the drink itself, but the structure behind it. Spirit, citrus, and sugar. That simple formula became the foundation for an entire category of cocktails known as sours. Drinks like the Daiquiri, Margarita, and Sidecar all follow the same basic idea.
The Whiskey Sour is one of the clearest examples of that balance when it is done right.
Over time, the drink evolved. Early versions were often a bit rougher, sometimes using less refined ingredients. As bartending developed, so did the technique. Simple syrup became standard, fresh citrus became essential, and eventually egg white was introduced.
The addition of egg white did not change the flavor dramatically, but it changed the experience. The texture became softer, the drink more rounded, and the presentation more refined with the foam layer on top. This is the version you will find in most modern cocktail bars today.
At the same time, there has been a renewed interest in the more classic approach. A whiskey sour without egg white, served simple and direct, is still just as valid. In many ways, it highlights the structure even more.
Choosing the ingredients
Bourbon:
Although the whiskey sour recipe can be made with different styles of whiskey, we use Evan Williams as the base spirit.
Evan Williams has a soft, slightly sweet profile with notes of caramel and vanilla that sit naturally against fresh lemon juice. In a cocktail built on contrast, the whiskey should support the drink rather than dominate it. A balanced bourbon keeps everything in place.
Higher proof or more complex whiskeys can work, but they often push the drink out of balance. Cheaper options tend to add harshness, which becomes very noticeable in a cocktail this simple.
Even with citrus and sugar doing most of the work, the whiskey defines the structure. With so few ingredients, there is nowhere to hide. A clean bourbon makes the difference between something smooth and something slightly off.
Rye whiskey is also an option if you want a drier and more spice driven version. It works well, but requires a more careful balance.
Lemon Juice:
Fresh lemon juice is not optional.
It is what gives the whiskey sour its edge and clarity. Fresh juice brings brightness and precision, while bottled versions flatten the drink and add a slightly artificial taste.
With only three main ingredients, the citrus has to be right.
Angostura Bitters:
The best choice of bitters is Angostura bitters, but you can also use other bitters as Orange bitters etc.
Simple Syrup:
We recommend making all sirups homemade, because it allows you to control the flavors and ensures a cleaner result than most storebought sirups.
Here is our Simple Syrup recipe
Egg White:
Egg white is a defining part of the modern whiskey sour.
It creates the soft texture and the foam layer on top, which is now expected in most classic versions of the drink. Without it, the cocktail feels thinner and less structured.
The egg white does not change the flavor much, but it changes how the drink is experienced. It rounds out the acidity, softens the edges of the whiskey, and brings everything together.
Whiskey Sour
Ingredients
Equipment
Method
- Sepperate the egg white from the yolk.
- Prepare garnish
- Add bourbon, fresh lemon juice, simple syrup, angostura bitters and egg white to a shaker.
- Dry shake for 10 seconds.
- Fill the shaker and glass with ice.
- Shake hard in 8-12 seconds.
- Strain into a lowball glass.
- Garnish and serve.
What to Remember
- Keep it simple - Use fresh ingredients and quality spirits. Nothing more is needed.
Use fresh lemon juice - It defines the drink. Bottled juice flattens the cocktail and removes the sharpness that makes it refreshing.
- Do not oversweeten - The goal is not a sweet cocktail, but a balanced one. Too much sugar will hide both the whiskey and the citrus..
- Shake with intention - Strong aeration creates the creamy foam.
FAQ
- What glass should I use for a whiskey sour? - Serve the whiskey sour in a rocks glass over ice. If you prefer a more classic presentation, it can also be served straight up in a chilled coupe glass.
- Should a whiskey sour include egg white? - In a modern classic version, yes. Egg white creates the smooth texture and foam layer. Older versions were made without it, but most bars include it today.
- What is the alcohol percentage of a whiskey sour? - A whiskey sour typically ranges between 15 and 20 % ABV, depending on dilution and proportions.
Other Recipes
Explore more classic cocktails below.
Sources
Carl-Ditlev is a bartender and co-founder of EOW Magazine, dedicated to keeping cocktails simple with quality spirits, fresh juice, and homemade syrups.
No Comments