How to Make The Perfect Whiskey Sour
Prep time: 3 minutes
Serves: 1
Ingredients
- 2 ounces bourbon (something with a bit of sweetness — Buffalo Trace or Elijah Craig)
- 0.8 ounces fresh lemon juice
- 0.8 ounces simple syrup
- 1 egg white (or 1 oz aquafaba for vegan)
- 2 dashes Angostura bitters (for garnish)
- 1 Luxardo cherry or lemon wheel (garnish)
Instructions
1. Dry shake: Add 1 egg white (or 1 oz aquafaba for vegan) to the shaker with no ice. Shake hard for 10 seconds 00:10 to emulsify the egg white before any dilution happens.
2. Add remaining ingredients and ice: Add 2 ounces bourbon (something with a bit of sweetness — Buffalo Trace or Elijah Craig), 0.8 ounces fresh lemon juice, 0.8 ounces simple syrup, and plenty of ice to the shaker.
3. Shake again: Shake hard for 15 seconds 00:15. You want maximum chill and a thick, stable foam.
4. Strain: Strain into a rocks glass over one large ice cube, or up into a chilled coupe.
5. Garnish: Drop 2 dashes Angostura bitters (for garnish) onto the foam surface and drag a toothpick through to create a simple pattern. Add 1 Luxardo cherry or lemon wheel (garnish).
Notes
The egg white: This is what creates the silky foam head that a whiskey sour is known for. It doesn’t add flavor, it adds texture and a luxurious mouthfeel. Aquafaba (the liquid from a can of chickpeas) is a perfect vegan substitute.
Dry shake first: Always shake without ice first to emulsify the egg white, then add ice and shake again. Skipping the dry shake means a sad, flat foam.
Lemon vs. lime: A whiskey sour uses lemon, the slightly rounder, less aggressive acidity of lemon pairs better with bourbon’s sweetness than lime would.
The bitters drops: After pouring, drop 2–3 dashes of Angostura bitters onto the foam and drag a toothpick through them to make a simple design. It’s not just aesthetic, the bitter aroma hits your nose on every sip.
Wisconsin-style: Some bars add a splash of red wine floated on top (New York Sour). Dramatic looking, and genuinely delicious, try it once.