The Whiskey Sour is a classic mix of smooth whiskey, fresh lemon juice, and a sweetener, creating a refreshing and tangy concoction that’s beloved and timeless.

Traditional

Whiskey Sour

Ingredients

  • 1.5 oz (45 ml) bourbon
  • 0.75 oz (22.5 ml) fresh lemon juice
  • 0.5 oz (15 ml) rich demerara syrup
  • 0.5 oz (15 ml) raw egg white
  • 3 drops Angostura Aromatic Bitters
  • Lemon oil for garnish

Steps

  1. Chill a rocks or old-fashioned glass in the freezer.
  2. In a shaker, combine the bourbon, lemon juice, demerara syrup, and egg white.
  3. Dry shake (shake without ice) to froth the egg white.
  4. Add ice to the shaker and shake vigorously until well-chilled, about 15 seconds.
  5. Optionally add a large ice cube to the chilled glass.
  6. Double strain the cocktail into the glass.
  7. Express the oils from the lemon peel over the drink, ensuring a light mist settles on the surface. Rub the rim of the glass with the peel.
  8. Add three drops of Angostura Aromatic Bitters.

Notes

  • The egg white is optional, it adds a nice froth to the drink that many enjoy.
  • Demerara Syrup recipe - link.

With Acid Adjusted Orange Juice

Whiskey Sour “With Acid Adjusted Orange Juice”

Ingredients

  • 2 oz (60 ml) bourbon
  • 1 oz (30 ml) fresh orange juice
  • 0.33 oz (10 ml) rich simple syrup
  • 3 Dashes Angostura Aromatic Bitters
  • 1.5g citric acid
  • 0.5 oz (15 ml) egg white
  • 4 drops 20% saline solution
  • Orange peel for garnish

Steps

  1. Chill a glass in the freezer.
  2. In a shaker, combine the bourbon, orange juice, simple syrup, bitters, citric acid, saline solution, and egg white.
  3. Dry shake (shake without ice) to froth the egg white.
  4. Add ice to the shaker and shake vigorously until well-chilled, about 15 seconds.
  5. Optionally add a large ice cube to the chilled glass.
  6. Double strain the cocktail into the glass.
  7. Express the oils from the orange peel over the drink, ensuring a light mist settles on the surface. Rub the rim of the glass with the peel.

Notes

  • Shaking with a single large cube can help froth the egg white.
  • The recipe I followed suggested splitting half bourbon and half rye, it was good.
  • Simple Syrup recipe - link.