Classic cocktail recipe
Whiskey Sour
Bourbon, lemon, and sugar are enough for a Whiskey Sour. Egg white is optional texture, not a requirement, and the drink should still taste like whiskey after the shake.
- Medium
- Shaken
- Optional egg white
- Rocks or up
Why this spec
The Whiskey Sour is a simple sour with real structure: two ounces of bourbon, equal lemon and syrup, and optional egg white when you want a softer top. The ratio keeps the whiskey in charge without making the lemon feel thin.
The drink can be served over fresh ice or up. Rocks service is more forgiving and relaxed; up service makes the texture and balance more exposed.
The bottle and the rest
Bourbon gives the sour enough vanilla, oak, and corn sweetness to meet the lemon. A very soft bourbon can disappear, while a high-proof bottle may need a touch more dilution.
Fresh lemon is the backbone. Egg white adds foam and silk, but it should not cover an imbalanced sour. If using it, dry shake first so the texture has somewhere to go.
The build
Dry shake if using egg white
If using egg white, dry shake first without ice.
no ice
Shake again with ice
Add ice and shake again until chilled.
hard shake
Strain over fresh ice or up
Strain into a rocks glass over fresh ice or serve up.
If you skip egg white, go straight to the ice shake. The recipe remains complete without it.
Take it somewhere
No egg
Cleaner sour noteSkip the egg white for a sharper, brighter Whiskey Sour that puts bourbon and lemon first.
Rye sour
Spicier base noteUse rye for more grain spice and a drier finish.
Up
Tighter texture noteServe in a chilled coupe when you want the foam and acid to feel more precise.
Bitters art
Aromatic top noteDot Angostura on the foam when egg white is used; keep it restrained.
Where it goes wrong
Skipping the dry shake
Egg white needs a shake without ice first or the foam stays loose.
Too much syrup
Sugar should round the lemon, not hide the bourbon.
Old lemon
Dull lemon makes a sour taste flat and sweet even when the ratio is correct.
Questions, answered
Is egg white required?
No. It adds texture, but the whiskey, lemon, and syrup spec stands on its own.
Bourbon or rye?
Bourbon is rounder and friendlier. Rye makes the drink drier and spicier.
Rocks or up?
Both work. Rocks is more relaxed; up service highlights foam and balance.
Sour, soft, still whiskey
A Whiskey Sour should feel generous without losing its spine. When the bourbon still speaks through lemon and foam, the drink is doing its job.