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.
Add all ingredients to a cocktail shaker: bourbon, lemon juice, simple syrup, and egg white (if using).
Dry shake (no ice) for 10–15 seconds to emulsify the egg white.
Add ice to the shaker and shake again vigorously for another 15 seconds.
Strain into a chilled rocks glass over fresh ice.
Garnish with a lemon wheel and cherry for a touch of elegance and color.
Fried or crispy chicken
Deviled eggs
BBQ sliders
Sweet potato fries
Apple tart or lemon pound cake
The sourness and smooth bourbon base contrast beautifully with rich, savory, or lightly sweet flavors.
Use fresh lemon juice — bottled lemon juice will dull the cocktail.
Egg white is optional but adds lovely body and a creamy mouthfeel. For safety, use pasteurized eggs.
Adjust sweetness: Add more or less syrup to suit your taste.
Try with rye whiskey if you prefer a spicier edge.
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.
1 servings