Name: Whiskey Sour
Prep time: 5 min
Yield: 1 servings
Ingredients: 2 oz Bourbon Whiskey; 0.75 oz Fresh Lemon Juice; 0.5 oz Simple Syrup (1:1 ratio); 1 large Egg White (pasteurized); 2 dashes Angostura Bitters; 1 cup Ice Cubes; 1 piece Maraschino Cherry

Beverages

Whiskey Sour

This timeless masterpiece strikes the perfect equilibrium between sharp citrus acidity and the rich, oaky warmth of premium bourbon. Finished with a signature silky foam and aromatic bitters, it is the gold standard of sophisticated home bartending.

Prep

Cook

—

Serves

Calories

215kcal

Qty	Ingredient
2 oz 60 ml	Bourbon Whiskey
0.75 oz 22 ml	Fresh Lemon Juice
0.5 oz 15 ml	Simple Syrup (1:1 ratio)
1 large 30 ml	Egg White (pasteurized)
2 dashes 2 dashes	Angostura Bitters
1 cup 240 ml	Ice Cubes
1 piece 1 piece	Maraschino Cherry

2 Method

Step 1. Chill your coupe or rocks glass in the freezer for at least 5 minutes before starting.

Step 2. Add the bourbon, fresh lemon juice, simple syrup, and egg white into a cocktail shaker without ice.

Step 3. Perform a 'dry shake' by shaking the mixture vigorously for about 15 seconds. This emulsifies the egg white to create a thick, frothy foam.

Step 4. Add a generous handful of ice to the shaker and perform a 'wet shake' for another 15 seconds until the outside of the shaker feels very cold.

Step 5. Double strain the mixture through a Hawthorne strainer and a fine-mesh sieve into your chilled glass to ensure a smooth texture.

Step 6. Garnish by adding 2-3 drops of Angostura bitters onto the foam and dragging a toothpick through them to create a pattern. Finish with a maraschino cherry.

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Always use fresh-squeezed lemon juice; bottled versions contain preservatives that alter the flavor profile significantly.
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The dry shake (shaking without ice first) is the secret to achieving that professional, marshmallow-like foam head.
·
If you are concerned about raw egg whites, use 1 tablespoon of aquafaba (chickpea brine) as a vegan-friendly foaming agent.
·
For a 'New York Sour' twist, float half an ounce of fruity red wine (like Malbec or Shiraz) over the back of a spoon onto the finished drink.

? FAQ

Can I make a Whiskey Sour without an egg white?

Absolutely. While the egg white provides a silky mouthfeel and iconic foam, the drink remains delicious without it. Simply skip the dry shake and go straight to shaking with ice.

What is the best type of whiskey to use?

Bourbon is traditional for its sweetness, but a Rye whiskey works beautifully if you prefer a spicier, more robust flavor profile.

How do I make my own simple syrup?

Combine equal parts white granulated sugar and boiling water. Stir until the sugar is fully dissolved, then let it cool completely before using it in cocktails.

Why do I need to double strain the cocktail?

Double straining catches small shards of ice and pulp from the lemon, ensuring that the final drink is perfectly smooth and the foam remains undisturbed.

The Beast

Whiskey Sour

1 Ingredients

2 Method

💡 Chef's Tips

? FAQ

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