Go Back

Classic Whiskey Sour

A timeless whiskey sour that balances bourbon warmth, bright lemon, and gentle sweetness with a silky egg-white foam and aromatic bitters.
Print Recipe
Prep Time 3 minutes
Total Time 3 minutes
Servings: 1 cocktail
Ingredients Method Notes

Ingredients
  

Cocktail
  • 2 oz bourbon whiskey
  • 1 oz fresh lemon juice about 1 medium lemon
  • 3/4 oz simple syrup
  • 1 egg white optional but recommended
  • Ice cubes for shaking
  • 2 dashes Angostura bitters
  • 1 Luxardo cherry for garnish
  • 1 strip orange peel for garnish (optional)

Method
 

  1. Cut a lemon in half and juice it to yield 1 oz of fresh lemon juice.
  2. Add 2 oz bourbon, 1 oz lemon juice, 3/4 oz simple syrup, and 1 egg white to a cocktail shaker.
  3. Seal the shaker and dry-shake (without ice) vigorously for 15 seconds to emulsify the egg white.
  4. Add a handful of ice cubes to the shaker, reseal, and shake hard for another 15 seconds to chill and dilute the drink.
  5. Double strain the mixture through a fine mesh strainer into a rocks glass over one large ice cube or into a chilled coupe glass if serving up.
  6. Dash 2 drops of Angostura bitters onto the foam and, if desired, drag a cocktail pick through the drops to create a decorative pattern.
  7. Skewer a Luxardo cherry on a cocktail pick and rest it on the rim; express an orange peel over the drink to release its oils, then discard or place it in the glass.
  8. Serve immediately while the foam is thick and the cocktail is icy cold.

Notes

For a vegan version, substitute 1 oz aquafaba for the egg white and follow the same shaking technique. Always use fresh lemon juice for the brightest flavor, and choose a mid-range bourbon with caramel and vanilla notes for the best balance.