Ingredients
- 2 oz bourbon or rye whiskey (60 ml)
- ¾ oz fresh lemon juice (22 ml, about ½ a large lemon)
- ¾ oz simple syrup (22 ml)
- 1 egg white or 1 oz pasteurized egg white (optional but recommended)
- Ice cubes for shaking
- 2-3 dashes Angostura bitters for garnish (optional)
- Lemon wheel and maraschino cherry for garnish
For Simple Syrup (makes about 1 cup):
- ½ cup water
- ½ cup granulated sugar
Instructions
Make Simple Syrup (if needed):
- Combine Sugar and Water – In a small saucepan, combine ½ cup water and ½ cup sugar. Place over medium heat.
- Heat Until Dissolved – Stir occasionally until the sugar completely dissolves into the water, about 3-4 minutes. You don’t need to boil it, just heat until clear.
- Cool Completely – Remove from heat and let cool to room temperature before using. Store leftover simple syrup in the refrigerator in an airtight container for up to one month.
Make the Whiskey Sour:
- Dry Shake (If Using Egg White) – Add whiskey, lemon juice, simple syrup, and egg white to your cocktail shaker WITHOUT ice. Seal the shaker tightly and shake vigorously for 15-20 seconds. This “dry shake” emulsifies the egg white and creates that beautiful foam. If not using egg white, skip to step 5.
- Add Ice and Shake Again – Open your shaker and add a generous amount of ice (fill about two-thirds full). Seal the shaker again and shake hard for another 15-20 seconds until the outside of the shaker feels ice-cold. This chills and dilutes the drink to perfection.
- Strain into Glass – Strain the cocktail into a rocks glass filled with fresh ice (for on the rocks) or into a chilled coupe glass (for serving up). If you want an extra-smooth texture without any ice chips or pulp, double-strain through a fine-mesh strainer as you pour.
- Add Garnish – If you used egg white and have a nice foam top, add 2-3 drops of Angostura bitters on the foam and use a toothpick to swirl them into a decorative pattern. Add a lemon wheel on the rim of the glass and a maraschino cherry if desired.
- Serve Immediately – Whiskey Sours are best enjoyed fresh while properly chilled. Sip and enjoy the perfect balance of flavors!
Notes
No Egg White Version: Simply combine whiskey, lemon juice, and simple syrup in a shaker with ice, shake for 15-20 seconds, strain, and serve. You’ll skip the dry shake step entirely. The drink will be just as delicious, just without the silky texture and foam top.
Adjusting Sweetness: The standard recipe uses ¾ oz simple syrup, but this is easily adjustable. If you prefer a tarter cocktail, reduce to ½ oz. For a sweeter version, increase to 1 oz. Taste and adjust to your preferences.
Bourbon vs Rye: Bourbon creates a sweeter, rounder Whiskey Sour, while rye produces a drier, spicier version. Many bartenders prefer rye because its spice notes complement the citrus beautifully, but bourbon is more approachable for those new to whiskey cocktails.
Shaking Technique: Shake hard and fast with a back-and-forth motion rather than up-and-down. The goal is to chill and dilute the cocktail while thoroughly mixing and aerating the ingredients. The outside of your shaker should feel painfully cold when it’s ready.
Why Two Shakes? When using egg white, the dry shake (without ice) emulsifies the egg protein and creates foam. The second shake with ice chills the drink without breaking down the foam structure. This two-step process is the secret to that gorgeous foam cap.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Cocktail, Drinks
- Method: Shaken
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 cocktail (approximately 4 oz)
- Calories: 175
- Sugar: 12g
- Sodium: 15mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 2g (with egg white), 0g (without egg white)
- Cholesterol: 0mg