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Whiskey Sour
Method
Dry shake
Glassware
Rocks glass
Ice
Cubed ice
Time
4 min

Whiskey Sour

IBA · The UnforgettablesIBA classification pending verificationWhiskyIntermediateEditorial draft

Whiskey, lemon and sugar, with optional egg white for a silky foam. Balanced, comforting and very versatile.

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Ingredients

1 × servings
  • 60 mlBourbon
  • 25 mlLemon juice
  • 20 mlSimple syrup
  • 1 pieceEgg white(optional)About 25 ml; use pasteurized if you prefer
  • 3 dropsAngostura bitters

Volume before dilution: 105 ml

Step by step

  1. 1

    Shake everything without ice for about 10 seconds to emulsify the egg white.

  2. 2

    Add ice and shake hard again.

  3. 3

    Strain over fresh ice in a rocks glass.

  4. 4

    Dot the foam with bitters.

GarnishDrops of Angostura bitters on the foam

Allergensegg

Flavor profile

Sweetness
Acidity
Bitterness
Body
Aroma
LemonVanillaSpice

Story

Sours appear in print in Jerry Thomas's 1862 bar guide, and the whiskey version has been an American favorite ever since. Egg white is a common addition, not a requirement.

Technical notes

The dry shake (no ice) lets egg-white proteins trap air and form a stable foam before chilling. Without egg white, a normal shake is enough.

Serving

Any time in the evening.

Origin

Documented · 1862 (en impresión / in print) · United States

The sour formula is documented in 1862; there is no individual creator.

Variations

  • New York Sour

    With a red wine float; try a Mexican red from Valle de Guadalupe.

Substitutions

  • Aquafaba (chickpea liquid) instead of egg white for a vegan version.

Pairings

  • Fried chicken
  • Goat cheese with honey

Techniques

Syrups, cordials & shrubs

Syrups and Cordials

Syrups are the backbone of balance: simple 1:1, rich 2:1, agave and piloncillo. Cordials add acid and flavor so one component brings both sweetness and sourness.

Beginner · 6 min read

Syrups, cordials & shrubs

Oleo Saccharum

Sugar and citrus peels rest together until the sugar pulls out the essential oils and forms an intensely aromatic syrup, a classic punch base.

Beginner · 4 min read

Foams & emulsions

Foams and Emulsions

Egg white, aquafaba, whippers and lecithin create airy textures, from the silky head of a sour to light airs over the glass.

Intermediate · 6 min read

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Sources

Version 1 · Updated October 20, 2026