Whiskey sours have been around for over 150 years. They’re part of the “sour” family of cocktails, which mix spirits with citrus and sugar. This simple recipe has stood the test of time, becoming a favorite in bars across the world.
We think the whiskey sour is perfect for both new and experienced cocktail drinkers. Its mix of flavors appeals to many tastes, making it a great choice for parties or a relaxing evening at home. Let’s explore what makes this classic drink so special.
Whiskey Sour Cocktail
5 MINUTES | EASY | SERVES 1
Nutrition per serving:
170 Cals, 1g Protein, 14g Carbs, 0g Fat, 12g Sugar
EQUIPMENT
- Cocktail shaker
- Strainer
- Old-fashioned glass
INGREDIENTS
- 2 oz bourbon or whiskey
- 0.75 oz fresh lemon juice
- 0.5 oz simple syrup
- 1 egg white (optional, for frothiness)
- Ice
TO SERVE (OPTIONAL)
- Lemon wheel
- Maraschino cherry
- Bitters
METHOD
- Prepare the Cocktail: In a cocktail shaker, combine the bourbon, lemon juice, simple syrup, and egg white (if using). Do not add ice yet.
- Dry Shake: Shake vigorously for about 10 seconds to emulsify the egg white.
- Shake Again: Add ice to the shaker and shake until well chilled.
- Strain: Strain the mixture into an old-fashioned glass filled with fresh ice.
- Garnish: Garnish with a lemon wheel and a maraschino cherry. Add a few drops of bitters on top of the foam, if desired.
- Serve: Serve immediately and enjoy.
Enjoy crafting and savoring the Whiskey Sour Cocktail!
History and Evolution
The whiskey sour has a rich past that spans over 150 years. Its journey from a simple sailor’s drink to a beloved cocktail reflects changing tastes and bartending techniques.
Origins of Whiskey Sour
We trace the whiskey sour’s roots back to the 1860s. Sailors often mixed citrus with their spirits to prevent scurvy. This practice likely led to the drink’s creation. Jerry Thomas, a famous bartender, included the first known recipe in his 1862 book “The Bartender’s Guide.” His version called for whiskey, lemon juice, and sugar.
Historical Variations
Over time, bartenders put their own spin on the whiskey sour. Some added egg whites for a silky texture. Others used different sweeteners like honey or maple syrup. In the late 1800s, some recipes included a splash of red wine on top, creating the “New York Sour.”
Modern Popularity
The whiskey sour fell out of favor in the mid-20th century. But it made a comeback in the 2000s with the craft cocktail movement. Today, we see it on menus worldwide. Bartenders now use fresh juices and high-quality whiskeys. Some add bitters or fruit garnishes for extra flavor. The whiskey sour’s simplicity and balance keep it popular among both new and seasoned drinkers.
Key Ingredients and Preparation
A whiskey sour blends strong spirits, tart citrus, and sweet syrup. The optional egg white adds a silky texture. Let’s look at each component in detail.
Base Spirit
Whiskey forms the backbone of this classic cocktail. We often use bourbon or rye. Bourbon gives a sweeter, smoother taste with hints of vanilla and caramel. Rye offers a spicier, drier flavor profile.
A good whiskey sour needs a robust spirit. We suggest using a whiskey that’s 80-100 proof (40-50% alcohol). This strength stands up well to the other ingredients.
Some popular bourbon choices include Maker’s Mark, Buffalo Trace, or Wild Turkey. For rye, try Rittenhouse, Bulleit, or Old Overholt.
Citrus Component
Fresh lemon juice is key for a proper whiskey sour. We always use freshly squeezed juice, never bottled. The bright acidity balances the whiskey’s warmth and the sweetener’s richness.
One medium lemon yields about 1 ounce of juice. This is enough for one cocktail. We suggest rolling the lemon on the counter before juicing. This helps release more juice.
Lime juice can work in a pinch, but it changes the drink’s flavor profile. Stick with lemon for the classic taste.
Sweetener
Simple syrup is the most common sweetener in a whiskey sour. It’s easy to make at home. Just mix equal parts sugar and water, then heat until the sugar dissolves.
Some bartenders use rich simple syrup (2:1 sugar to water ratio) for extra sweetness. Others prefer maple syrup or honey for unique flavors.
The amount of sweetener can vary based on personal taste. Start with 3/4 ounce per cocktail and adjust from there.
Egg White Overview
Egg white is an optional but traditional ingredient in a whiskey sour. It adds a smooth, creamy texture and a nice foam on top.
We use about 1/2 ounce (15 ml) of egg white per cocktail. This is roughly half of a large egg white. Always use fresh eggs from a trusted source.
To use egg white safely, we recommend a “dry shake.” This means shaking all ingredients without ice first. Then, shake again with ice to chill. This method helps the egg white foam up nicely.
Mixing Techniques
Proper mixing is key to crafting the perfect whiskey sour. We’ll explore the essential techniques that elevate this classic cocktail.
Dry Shake Explained
The dry shake is a crucial step for whiskey sours with egg whites. We start by shaking the ingredients without ice. This method helps the egg whites form a rich, creamy foam.
Here’s how we do it:
- Add all ingredients to the shaker
- Close tightly and shake hard for 10-15 seconds
- Open shaker and add ice
- Shake again for another 10-15 seconds
This two-step process creates a silky texture and beautiful froth on top of the drink.
Shaking vs. Stirring
For whiskey sours, we always shake. Shaking serves two important purposes:
- It chills the drink quickly
- It mixes the ingredients thoroughly
Shaking also adds tiny air bubbles, giving the cocktail a lighter mouthfeel. This is especially important when using egg whites.
We use a cocktail shaker filled with ice. Shake vigorously for about 10-15 seconds until the outside of the shaker feels very cold.
Straining Methods
Proper straining is the final step in creating a perfectly mixed whiskey sour. We use two main methods:
- Single strain: Use the built-in strainer on the shaker to pour the drink
- Double strain: Use a fine-mesh strainer in addition to the shaker’s strainer
Double straining catches small ice chips and egg white bits. This results in a smoother texture.
For egg white cocktails, we always double strain. It helps achieve that velvety foam on top without any unwanted bits.
Presentation and Serving
A well-presented whiskey sour can elevate the drinking experience. We’ll explore the best glassware, garnishing methods, and popular variations of this classic cocktail.
Glassware Choices
The right glass can make a big difference in how we enjoy a whiskey sour. An old fashioned glass is a popular choice. Its wide rim lets us smell the drink’s aroma. A rocks glass works well too. It’s sturdy and holds ice nicely.
For a fancier look, we might use a coupe glass. This stemmed option keeps the drink cool. It also shows off the cocktail’s color.
No matter which glass we pick, it should be chilled before serving. This keeps the drink cold longer.
Garnishing Techniques
Garnishes add both flavor and visual appeal to a whiskey sour. A classic garnish is a lemon wedge or wheel. We can place it on the rim of the glass or float it on top of the drink.
A maraschino cherry is another common addition. We can drop it into the glass or skewer it with the lemon.
For a twist, we might use an orange slice instead of lemon. Some bartenders like to add a dash of bitters on top for extra flavor and a nice look.
Whiskey Sour Variations
While the classic recipe is great, there are many ways to mix it up. A Boston Sour adds egg white for a silky texture and frothy top. We shake all ingredients with ice, then shake again without ice for the best foam.
Another popular change is using different whiskeys. Bourbon gives a sweeter taste, while rye makes it spicier. We can also swap the whiskey for other spirits like rum or brandy.
For a fruity twist, we might add a splash of fruit juice or muddle fresh berries in the shaker. These small changes can create exciting new flavors while keeping the drink’s core identity.
Frequently Asked Questions
Whiskey sours are popular cocktails with a few key elements. People often have questions about the ingredients, preparation, and variations of this classic drink.
What ingredients are traditionally included in a whiskey sour?
A classic whiskey sour contains whiskey, fresh lemon juice, and simple syrup. We mix these ingredients in a shaker with ice. Some recipes also include an egg white for a smoother texture.
What role does egg white play in a whiskey sour cocktail?
Egg white adds a silky texture and frothy top to a whiskey sour. It doesn’t change the flavor much. The egg white creates a creamy mouthfeel and a nice visual appeal.
Can a whiskey sour be made without egg white, and if so, how?
Yes, we can make a whiskey sour without egg white. Simply mix whiskey, lemon juice, and simple syrup in a shaker with ice. Strain into a glass filled with fresh ice. This version is called a Boston Sour.
How do you properly garnish a whiskey sour?
We often garnish a whiskey sour with a cherry and an orange slice. Some bartenders use a lemon wedge instead. A dash of Angostura bitters on top of the foam is also common.
What type of whiskey is best recommended for a whiskey sour?
Bourbon is the most common choice for a whiskey sour. We like its sweet, full-bodied flavor. Rye whiskey works well too, giving a spicier taste. Any good quality whiskey can make a tasty sour.
How does a whiskey sour differ from an old fashioned in terms of composition?
A whiskey sour is tart and refreshing. It contains whiskey, lemon juice, and sugar. An old fashioned is stronger and sweeter. It has whiskey, sugar, and bitters. The old fashioned doesn’t use citrus juice.
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