Cocktail
Whisky Sour
How to make a Whisky Sour - the classic sour of bourbon, lemon juice and sugar syrup. Creamy thanks to egg white, perfectly balanced. IBA recipe.
5 minPrep time
easyDifficulty
TumblerGlass
1Serving(s)
The Whisky Sour is the epitome of a balanced cocktail: bold bourbon meets zesty lemon and a fine sweetness. Since the 19th century it has been among the best-known drinks in the world. With or without egg white, it wins over with its perfect balance of sour, sweet and spirit-forward.
Instructions
- Add bourbon, lemon juice, sugar syrup and egg white to the shaker.
- Shake vigorously without ice (dry shake) to whip up the egg white.
- Add ice cubes and shake vigorously again for about 15 seconds.
- Strain into an ice-filled tumbler.
- Garnish with a cocktail cherry and orange slice.
Garnish: Cocktail cherry and orange slice
Pro tip: If you like it creamy, shake the sour first without ice (dry shake) and only then with ice - this makes the egg-white foam especially stable and fine.
Frequently asked questions
Do I absolutely need egg white for the Whisky Sour?
No, the egg white is optional. It provides a creamy texture and a fine foam, but can easily be left out.
Which whisky works best?
Classically a bourbon is used, whose vanilla and caramel notes harmonize well with the lemon. Rye whiskey works very well too.
What is the difference from the Boston Sour?
The Boston Sour is essentially a Whisky Sour with egg white. Without egg white it is simply called a Whisky Sour.
Ingredients
- Bourbon Whiskey4.5 cl
- Fresh lemon juice3 cl
- Sugar syrup1.5 cl
- Egg white (optional)1
- Ice cubesas needed
