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Classic Whiskey Sour - Bright, Balanced, and Timeless

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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 servings
Ingredients Method

Ingredients
  

  • 2 ounces (60 ml) bourbon or rye whiskey – Bourbon is round and vanilla-forward; rye is spicier and drier.
  • 3/4 ounce (22 ml) fresh lemon juice – Fresh-squeezed only; bottled juice won’t taste the same.
  • 1/2 to 3/4 ounce (15–22 ml) simple syrup – Adjust to taste; start with 1/2 ounce if your whiskey is sweeter.
  • 1/2 ounce (15 ml) egg white or aquafaba (optional) – For a silky texture and foam. Aquafaba is a great vegan swap.
  • Ice – Cubes for shaking; a large cube if serving on the rocks.
  • Garnish – Lemon peel, orange peel, or a cocktail cherry (preferably a good-quality cherry, not neon-red).

Method
 

  1. Chill your glass. Pop a coupe or rocks glass in the freezer while you gather ingredients. A cold glass keeps the drink crisp.
  2. Measure your ingredients. Add whiskey, lemon juice, and simple syrup to a cocktail shaker. If using egg white or aquafaba, add it now.
  3. Dry shake first (if using egg white/aquafaba). Shake without ice for about 10–12 seconds. This builds a nice foam and blends the texture.
  4. Add ice and shake again. Fill the shaker with ice and shake hard for 12–15 seconds. You want the outside of the shaker to frost up.
  5. Strain. Double strain into a chilled coupe for an “up” drink, or into a rocks glass over a large cube. Double straining keeps out ice shards.
  6. Garnish. Express a lemon or orange peel over the top and drop it in. Add a cherry if you like. Serve immediately.