Whiskey Sour

Whiskey Sour is bright, balanced, and silky, with spicy rye whiskey softened by fresh lemon and a touch of sweetness. The egg white creates a creamy foam that carries the bitters' aroma beautifully.

Safety Warning

This recipe contains raw egg white, which may pose a risk of foodborne illness. Use pasteurized egg white for higher safety, especially for pregnant, elderly, very young, or immunocompromised people.

Nutrition · per serving

138kcal

1.8gProtein

7.8gCarbs

0.1gFat

0gFiber

2 servings

Ingredients

8 items

Cocktail

rye whiskey90 ml

fresh lemon juice45 ml

simple syrup30 ml

egg white30 ml

Angostura bitters2 dashes

ice cubes200 g

Garnish

lemon peel2 strips

Angostura bitters2 dashes

Tips

•For the best froth, use very fresh egg white and dry shake before adding ice.
•If you prefer a slightly softer, rounder Whiskey Sour, bourbon can replace rye in the same quantity.
•To avoid bits of ice or chalaza in the drink, use a fine mesh strainer when pouring.
•For food safety, use pasteurized egg white if serving anyone pregnant, elderly, very young, or immunocompromised.

Steps

1
Chill 2 coupe or small rocks glasses if possible. If using fresh lemons, juice them now and separate the egg white. A cold glass and freshly squeezed juice give the drink a brighter, cleaner finish.
2
Add the rye whiskey, fresh lemon juice, simple syrup, egg white, and 2 dashes Angostura bitters to a cocktail shaker without ice. Dry shake vigorously for 15-20 seconds to build a stable foam.
90 ml rye whiskey45 ml fresh lemon juice30 ml simple syrup30 ml egg white2 dashes Angostura bitters
3
Open the shaker, add the ice cubes, and shake again hard for 15-20 seconds until the shaker is very cold and the drink is well chilled. The foam should feel thick and the outside of the shaker should frost lightly.
200 g ice cubes
4
Double strain the cocktail evenly into 2 chilled glasses for a smooth texture and fine foam cap. Express a strip of lemon peel over each drink to release its oils, then garnish each cocktail with the peel.
2 strips lemon peel
5
Finish by dotting the foam with the remaining 2 dashes Angostura bitters and serve immediately.
2 dashes Angostura bitters

Origin & History

The Whiskey Sour is one of the classic American sours, with roots tracing back to the 19th century when spirit, citrus, and sugar were a standard cocktail formula. Egg white became a popular addition later, giving the drink its signature silky body and frothy top.

american cocktail whiskey classic beginner shaken

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Steps

Chill 2 coupe or small rocks glasses if possible. If using fresh lemons, juice them now and separate the egg white. A cold glass and freshly squeezed juice give the drink a brighter, cleaner finish.

Add the rye whiskey, fresh lemon juice, simple syrup, egg white, and 2 dashes Angostura bitters to a cocktail shaker without ice. Dry shake vigorously for 15-20 seconds to build a stable foam.

90 ml rye whiskey45 ml fresh lemon juice30 ml simple syrup30 ml egg white2 dashes Angostura bitters

Open the shaker, add the ice cubes, and shake again hard for 15-20 seconds until the shaker is very cold and the drink is well chilled. The foam should feel thick and the outside of the shaker should frost lightly.

200 g ice cubes

Double strain the cocktail evenly into 2 chilled glasses for a smooth texture and fine foam cap. Express a strip of lemon peel over each drink to release its oils, then garnish each cocktail with the peel.

2 strips lemon peel

Finish by dotting the foam with the remaining 2 dashes Angostura bitters and serve immediately.

2 dashes Angostura bitters