How To Make A Whiskey Sour

In its heyday, the Whiskey Sour was the calling card for the majority of American drinkers. Its template is simple, thus its classic status: whiskey, sugar, and citrus; the traditional sour format that you’ll find applied to the Daiquiri, Gimlet, Brandy Sour, and so on.

At the peak of its popularity, between the 1860s and 1960s, the Whiskey Sour was second to none, not even the Martini. Although no egg white was listed as an ingredient in many of the earlier written recipes, contemporary cocktail bartenders believe that the egg white was an element in the refined form of the drink — as the famous bartender Jerry Thomas included an egg white in his 1862 book “The Bartender’s Guide” — so many include it. That said, it is not required, although it does create a silky texture that balances the drink. It’s one of the easiest cocktails to riff on, and also one of the easiest to guzzle down.

Whiskey Sour Ingredients

2 ounces whiskey (preferably bourbon)
1 ounce lemon juice
¾ ounce simple syrup
1 egg white
Garnish: brandied cherry, Angostura bitters (to taste), or lemon peel

Whiskey Sour Directions

Add all ingredients to a mixing tin and shake with ice (wet shake) until properly chilled.
Remove the ice and shake again (dry shake) to emulsify.
Double strain over ice into a rocks glass and garnish as you please.