A classic whiskey sour is one of the easiest classic cocktails to master. Made with bourbon, fresh lemon juice, simple syrup, and the occasional egg white, the drink delivers a perfect balance of sweet, tart, and boozy. It’s just as fitting for happy hour as it is for holiday gatherings.
The best whiskey sour recipes hinge on freshly squeezed lemon juice and shaking the cocktail well with plenty of ice until thoroughly chilled. Fresh citrus gives the drink its bright, refreshing flavor, while bourbon adds notes of vanilla, caramel, and spice. Serve over fresh ice with an orange wheel and a cocktail cherry for the classic finishing touch.
Whiskey Sour FAQs
Shouldn’t a whiskey sour have egg white?
It’s up to you. Egg white gives a whiskey sour a silkier texture and foamy top, but it also softens the drink’s bright citrus flavor. If you’d like to use it, add one egg white for every two cocktails and dry shake (shake all the ingredients before adding ice), then shake again over ice.
Editor’s note: Raw egg is not recommended for infants, the elderly, pregnant women, people with weakened immune systems...or people who don’t like raw eggs.
What’s the best bourbon for a whiskey sour?
A balanced, approachable bourbon works best in a whiskey sour. In Bon Appétit’s bourbon taste test, Bulleit Bourbon stood out as an especially good choice for whiskey sours thanks to its caramel, vanilla, and peppery notes. Buffalo Trace, Four Roses, Elijah Craig, and Wild Turkey 101 are also solid options if you prefer a different style.
Can I make a whiskey sour without simple syrup?
Simple syrup is the easiest sweetener because it dissolves instantly in your shaker, but you can also use maple syrup or honey thinned with an equal portion of water. Each will give the cocktail a slightly different flavor.
For the easiest simple syrup, combine equal parts cold water and granulated sugar in a blender and blend on high until the sugar is dissolved. Store leftover syrup in the refrigerator for about 2 weeks.
What’s the difference between a whiskey sour and a New York Sour?
A New York Sour starts with a classic whiskey sour and is finished with a float of dry red wine, which adds fruity complexity and creates its signature layered look. Try it:
What you’ll need
Cocktail Picks
$5 At Amazon
Cocktail Shaker
$20 At Amazon
Hawthorne Strainer
$7 At Amazon
Citrus Juicer
$13 At Amazon
1.25" Silicone Ice Cube Tray
$15 At Amazon
Recipe information
Total Time
2 minutes
Yield
Makes 1
Ingredients
2
¾
¾
½
Need to make a substitution?
Preparation
Step 1
Combine 2 oz. bourbon, ¾ oz. fresh lemon juice, and ¾ oz. simple syrup in a cocktail shaker filled with ice. Cover and shake vigorously until outside of shaker is very cold, about 20 seconds.
Step 2
Strain cocktail through a Hawthorne strainer or a slotted spoon into an old-fashioned or rocks glass filled with fresh ice. Garnish with ½ orange wheel and a maraschino cherry threaded onto a cocktail pick.
Editor’s note: This whiskey sour recipe was first printed in our May 2016 issue; it has been updated for style. Head this way for more of our best bourbon cocktails →
Facts Only
* A whiskey sour is made with bourbon, fresh lemon juice, simple syrup, and optionally egg white.
* The drink balances sweet, tart, and boozy flavors.
* Best recipes require freshly squeezed lemon juice and thorough shaking with ice.
* Bourbon adds notes of vanilla, caramel, and spice.
* Egg white adds a silkier texture and foamy top but softens citrus flavor.
* Suggested bourbon choices include Bulleit Bourbon, Buffalo Trace, Four Roses, Elijah Craig, and Wild Turkey 101.
* Simple syrup can be substituted with maple syrup or honey thinned with water.
* Simple syrup can be made by blending equal parts cold water and granulated sugar.
* A New York Sour starts with a whiskey sour and is finished with dry red wine.
* The base recipe calls for 2 oz. bourbon, ¾ oz. lemon juice, and ¾ oz. simple syrup in the shaker.
Executive Summary
A classic whiskey sour is a cocktail made with bourbon, fresh lemon juice, simple syrup, and optionally egg white, providing a balance of sweet, tart, and boozy flavors. Optimal preparation involves freshly squeezed lemon juice and vigorous shaking with ice to chill the drink. The flavor profile is influenced by the bourbon, which contributes notes of vanilla, caramel, and spice. Garnishing traditionally includes an orange wheel and a cocktail cherry over fresh ice.
The recipe includes specific instructions: combine 2 oz. bourbon, ¾ oz. fresh lemon juice, and ¾ oz. simple syrup in a shaker with ice, shake vigorously for about 20 seconds, strain into a glass filled with fresh ice, and garnish as specified. The article notes that using egg white results in a silkier texture but softens the citrus flavor, suggesting adding one egg white for every two cocktails, preceded by a dry shake. Other sweeteners like maple syrup or honey mixed with water can substitute simple syrup. A New York Sour is derived from the whiskey sour by finishing it with a float of dry red wine for added fruity complexity and layering.
Full Take
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