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Whiskey Sour – Bourbon Recipe

Whiskey Sour – Bourbon Recipe

By What’s Baking

A perfectly balanced symphony of robust bourbon, bright lemon, and sweet syrup that dances between refreshing tartness and mellow warmth.
Difficulty:
Beginner
Prep Time:
5 mins
Cook Time:
Serves:
1 cocktail
A crystal rocks glass capturing golden hour light, showcasing a rich amber whiskey sour with a perfect white egg foam cap creating textural contrast. Droplets of condensation cling to the glass exterior, suggesting refreshing coldness. A lemon wheel and brandied cherry rest artfully on the foam's surface, their vibrant colors popping against the drink's caramel tones. Ice cubes catch the light beneath the liquid, creating a dimensional glow. Background bar elements remain tastefully blurred, keeping focus on the perfectly balanced classic cocktail.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">60ml bourbon whiskey</li><li class="ingredients-single-item">30ml fresh lemon juice</li><li class="ingredients-single-item">15ml simple syrup (1:1 sugar to water ratio)</li><li class="ingredients-single-item">15ml egg white (optional, or 10ml aquafaba as vegan alternative)</li><li class="ingredients-single-item">2 dashes Angostura bitters</li><li class="ingredients-single-item">Lemon wheel and brandied cherry for garnish</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Cocktail shaker with strainer</li><li class="equipment-single-item">Hawthorne strainer</li><li class="equipment-single-item">Jigger for measuring</li><li class="equipment-single-item">Rocks glass</li></ul>
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Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Chill your rocks glass by filling it with ice water and set aside. This ensures your cocktail stays perfectly cold when served.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>If using egg white, add it to your empty cocktail shaker and perform a "dry shake" (without ice) for about 15 seconds. This initial shake breaks down the egg proteins and helps create a rich, luxurious foam.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the bourbon, fresh lemon juice, and simple syrup to your shaker. Fill with ice and shake vigorously for another 15 seconds until the outside of the shaker becomes frosty. This proper shaking not only chills but also dilutes the cocktail to the perfect strength while incorporating air into the mixture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Empty the ice water from your rocks glass and fill with fresh ice if desired, or serve "up" without ice for a more sophisticated presentation.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Double-strain the cocktail through your Hawthorne strainer and a fine mesh strainer (if available) into the prepared glass. This removes any ice shards and ensures a silky-smooth texture.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Allow the cocktail to settle for a few seconds. If using egg white, a beautiful white foam layer should form on top. Carefully add 2 dashes of Angostura bitters on the foam surface.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Garnish with a lemon wheel and brandied cherry, carefully placed on the foam or glass rim. The garnish not only looks beautiful but adds complementary aromas as you sip.</li></ol>

Chef’s Notes

A few helpful details for making this recipe.

What's the best bourbon to use in a Whiskey Sour?

For a superior Whiskey Sour, choose a mid-range bourbon with robust flavour but not too expensive. Brands like Buffalo Trace, Maker's Mark, or Knob Creek offer the right balance of caramel, vanilla and oak notes that complement the citrus while standing up to dilution.

Why is egg white used in a Whiskey Sour and can I omit it?

Egg white creates the silky texture and luxurious foam that defines a traditional Whiskey Sour. It's completely optional - omit it for a "New York Sour" style or substitute with 10ml aquafaba (chickpea water) for a vegan alternative that provides similar frothy results.

What's the difference between a Boston Shake and Dry Shake when making bourbon sours?

A Boston Shake is the standard method with ice for chilling and dilution. The Dry Shake (shaking ingredients without ice first) is specifically used for egg white cocktails to create maximum foam and silky texture before adding ice for the second, cooling shake.

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