Master the art of the Whiskey Sour, a well-balanced cocktail made with bourbon, fresh lemon juice, and simple syrup — optionally enhanced with egg white for a silky texture. This refreshing classic is easy to make and endlessly satisfying, perfect for any season or setting.
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Add all ingredients to a cocktail shaker: bourbon, lemon juice, simple syrup, and egg white (if using).
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Dry shake (no ice) for 10–15 seconds to emulsify the egg white.
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Add ice to the shaker and shake again vigorously for another 15 seconds.
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Strain into a chilled rocks glass over fresh ice.
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Garnish with a lemon wheel and cherry for a touch of elegance and color.
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Fried or crispy chicken
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Deviled eggs
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BBQ sliders
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Sweet potato fries
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Apple tart or lemon pound cake
The sourness and smooth bourbon base contrast beautifully with rich, savory, or lightly sweet flavors.
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Use fresh lemon juice — bottled lemon juice will dull the cocktail.
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Egg white is optional but adds lovely body and a creamy mouthfeel. For safety, use pasteurized eggs.
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Adjust sweetness: Add more or less syrup to suit your taste.
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Try with rye whiskey if you prefer a spicier edge.
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For a frothier drink, shake longer during the dry shake phase.
The Whiskey Sour dates back to the mid-1800s and is believed to be a descendant of sailors' grogs, which combined spirits, citrus, and sweetener. Today, it’s a staple of both dive bars and craft cocktail menus — approachable, familiar, and always welcome.