The Whiskey Sour is one of the classic sour-family cocktails, balancing whiskey with fresh lemon juice and a touch of sweetness. It's typically built with bourbon, and an optional egg white gives the drink a silky texture and frothy cap. Simple to make at home, it's a reliable starting point for anyone learning to mix sours.
Ingredients
- 2 oz bourbon (or rye whiskey)
- 3/4 oz fresh lemon juice
- 3/4 oz simple syrup
- 1 egg white (optional, for foam)
Instructions
- If using egg white, add the bourbon, lemon juice, simple syrup, and egg white to a shaker and dry-shake (no ice) for about 15 seconds to build foam.
- Add ice to the shaker and shake again until well-chilled, about 15 seconds.
- Strain into a rocks glass over fresh ice, or into a chilled coupe for a straight-up serve.
- Garnish with a lemon wheel and an optional brandied cherry.
Glass: Rocks glass (or chilled coupe) · Garnish: Lemon wheel and an optional brandied cherry
Bartender tip: Use fresh-squeezed lemon juice, not bottled, for the brightest balance. If you skip the egg white, a hard shake still gives you a pleasant light froth.
Shop this recipe at Sip City DC
- Green Spot Single Pot Still Irish Whiskey 750ml — buy online for same-day DC delivery
- Bourbon
- Lemon & sugar
Available for same-day delivery across Washington, DC on premium bottles, or in store at 1368 H Street NE. Must be 21+. Please drink responsibly.
Frequently asked questions
What's the best whiskey for a Whiskey Sour?
A standard bourbon works beautifully and is the most common choice, giving a smooth, slightly sweet base. Rye whiskey makes a drier, spicier version. Stop by Sip City DC and our team can point you to a bottle that fits your taste and budget.
Do I need to use egg white?
No. Egg white is optional and only adds a silky texture and foamy top. Without it you'll still have a balanced, classic sour. If you prefer a vegan alternative, a small amount of aquafaba (chickpea liquid) creates similar foam.
What can I substitute for simple syrup?
You can make simple syrup at home by stirring equal parts sugar and hot water until dissolved, then cooling it. Some bartenders also use a small amount of rich demerara syrup for a deeper flavor.