Whisky Sour Recipe
The whisky sour balances whisky with fresh lemon and a little sweetness. Add egg white if you like a silky foam on top. It's optional, and the drink is great either way.
Ingredients
- 2 oz (60 ml) bourbon or Canadian whisky
- ¾ oz (22 ml) fresh lemon juice
- ¾ oz (22 ml) simple syrup
- Optional: 1 egg white (or 1 oz / 30 ml aquafaba)
- Ice
- Lemon wheel and cocktail cherry, to garnish
Method
- Add the whisky, lemon juice, simple syrup and egg white (if using) to a shaker without ice.
- Shake hard for 10 seconds. This "dry shake" builds the foam.
- Add ice and shake again for about 15 seconds until cold.
- Strain into a rocks glass over fresh ice.
- Garnish with a lemon wheel and a cherry.
Tips & variations
- Raw egg isn't recommended for pregnant people, young children or anyone with a weakened immune system. Use pasteurized egg white or aquafaba (chickpea liquid) instead, or skip the foam.
- Make simple syrup by stirring equal parts sugar and hot water until dissolved, then cool. It keeps in the fridge for a few weeks.
- Fresh lemon juice makes the biggest difference. Bottled juice tastes flat.
Photo is illustrative.
Please enjoy responsibly. One standard drink is 43 ml (1.5 oz) of spirits. Know your pours, eat something, and plan a safe ride home.