How to make the BEST Whiskey Sour Recipe!
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★★★★★ 5.0 (262) Master the perfect whiskey sour with this professional technique guide. Learn the secrets to balancing whiskey, lemon, and simple syrup for the ultimate classic cocktail every time.
Ingredients
Instructions
Pour 2 ounces of your chosen whiskey into a cocktail shaker. Quality matters here—choose a whiskey you actually enjoy drinking on its own.
Add ¾ ounce of fresh lemon juice to the shaker. Squeeze your lemon juice fresh; bottled juice will noticeably diminish the quality of your drink.
Add ½ ounce of simple syrup to the shaker. If you don’t have simple syrup prepared, quickly make it by dissolving equal parts sugar and hot water, then let it cool.
If using an egg white, add 1 large egg white to the shaker. Make sure your egg is fresh and clean, or use pasteurized eggs if you prefer.
Fill the cocktail shaker about three-quarters full with ice cubes.
Shake vigorously for 10-15 seconds. This is important—you want to create proper dilution and, if using egg white, build up that silky foam.
If you added egg white, do a second dry shake without ice for another 5-10 seconds to really build up the foam on top.
Strain the mixture into a rocks glass filled with fresh ice using a fine mesh strainer to catch any small ice chips.
Top with 2-3 dashes of Angostura bitters. You can dash it in a line across the top for visual appeal.
Garnish with a lemon wheel, cherry, or both if desired. The presentation is part of the experience.
Serve immediately while the foam is still sitting beautifully on top, and enjoy your perfectly crafted whiskey sour.
