Whiskey Sour
CLASSIC · BOURBON WHISKEY

Whiskey Sour

A cornerstone of the bartender's canon, the Whiskey Sour balances the caramel warmth of bourbon against bright lemon acidity, with an optional egg white lending a silky, cloud-like texture.

Ingredients
Fresh Lemon Juice30 ml
Simple Syrup20 ml
Orange Slice
Maraschino Cherry
Glassware
rocks glass
Chilled.
Flavor
BODYSWEETFRUITACIDHEATSMOKEEARTHBITTER

Caramel · Custard · Lemon · Vanilla

Estimated profile

Method
  1. 1

    Add bourbon, fresh lemon juice, and simple syrup to a cocktail shaker.

  2. 2

    If using egg white, dry shake all ingredients without ice for 10–15 seconds to emulsify.

  3. 3

    Add ice and shake vigorously for a further 10–15 seconds until well chilled.

  4. 4

    For straight up: double-strain into a chilled rocks glass.

  5. 5

    For on the rocks: strain into an old fashioned glass filled with fresh ice.

  6. 6

    Garnish with an orange slice and a maraschino cherry.

From the Bartender

For the best result, use a reverse dry shake: shake with ice first, then strain out the ice and shake again without it - this produces a tighter, more stable foam from the egg white. Always use fresh-squeezed lemon juice; bottled juice will flatten the cocktail's bright citrus character.

Rating
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