Whiskey Sour

The Whiskey Sour: A Timeless Formula

The Whiskey Sour dates to 1870 and follows the fundamental cocktail formula: spirit + sweet + sour. Understanding this template unlocks every sour-style cocktail.

What it should taste like

Lemon first, sharp and fresh, then the whiskey’s grain and oak, then a mellow sweetness that ties them together. With egg white the texture is silky; without it the whiskey is louder.

Whiskey Sour measures in ml and oz

The house build leans slightly sweet so it can carry the egg white.

The egg white debate

Adding egg white creates a silky foam; omit it for a crisper drink. Either way is correct, but the proteins need beating without ice first, or the foam collapses.

1. Combine the whiskey, lemon juice, syrup and egg white in the shaker without ice and shake hard for 15 seconds.
2. Add cold cubed ice and shake again for 12-15 seconds.
3. Double strain into a chilled coupe, wait for the foam to settle, then dash the Angostura across the top.

Alcohol and calories

Bourbon at 45% and roughly 105 ml of liquid give the drink around 26% ABV before shaking and 20% in the glass: roughly 200 kcal, or 215 with egg white.

If something is missing

• No egg white: 15 ml of aquafaba foams almost as well.
• No simple syrup: Caster sugar, honey or maple syrup; honey needs more lemon.
• No lemon: Lime works; bottled juice tastes flat and metallic.

Common mistakes

• Skipping the dry shake. The egg white stays liquid and the drink stays thin.
• Shaking with crushed ice. The drink dilutes before it is cold.
• A sour mix instead of fresh juice. Nothing hides it.

Variations with their own names

• Boston Sour — a Whiskey Sour with egg white, served with the foam.
• New York Sour — the same drink with a red wine float on the foam.
• Gold Rush — bourbon, lemon and honey syrup, shaken without egg.

When to serve it

The Whiskey Sour works all year and makes a good brunch cocktail: it stands up to fried chicken, pancakes and butter.

Whiskey Sour FAQ

Do you have to use egg white?

No, but it gives the drink its silky texture and head of foam.

Why did my egg white foam not form?

Either the egg white was under-shaken or you skipped the dry shake.