Ingredients
- Bourbon ✓ you have it 4 ½ cl
- Lemon juice ✓ you have it 2 ½ cl
- Simple syrup ✓ you have it 1 ½ cl
- Ice cubes ✓ you have it
Garnish & optional
- Egg white ✓ you have it 1 piece
- Angostura bitters ✓ you have it 3 drops
- Cocktail cherry ✓ you have it 1 piece
Egg white gives it a silky crown of foam. If you don’t like egg, use aquafaba or just leave it out.
Method
-
1
Shake all ingredients without ice for 10 seconds first (dry shake) so the egg white foams up.
-
2
Add ice and shake hard once more.
-
3
Strain* onto fresh ice.
-
4
Add a few drops of bitters to the foam and garnish with a cherry.
What you'll need Ad
All bar toolsThe story of the Whiskey Sour
Sours – spirit, citrus and sugar – are one of the oldest cocktail families. The Whiskey Sour first appeared in print in 1862, in the bar guide of legendary New York bartender Jerry Thomas.
Egg white isn’t strictly required, but it gives the drink its silky foam. A well-known twist is the New York Sour, topped with a float of red wine.
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Illustrative image · AI-generated for Cocktailline. This is roughly how a Whiskey Sour is classically served.
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