Classic Whiskey Sour

Celebrate the holidays with a classic Whiskey Sour made with bourbon, fresh lemon, honey syrup, and egg white-simple, silky, and perfectly festive.

this recipe!

Why You’ll Love This

A Classic Whiskey Sour is all about balance-bright citrus, warm bourbon, and just a touch of sweetness-shaken into a silky, frothy cocktail that is festive and timeless.

This version leans into richness with a honey simple syrup and an egg white, giving the drink a velvety texture and elegant body. Served in a coupe and finished with a Luxardo cherry and a twist of lemon peel, it's timeless and elegant, perfect for the holiday season.

On a recent girls' trip, I gave it a playful twist by using smooth Japanese whisky and vibrant yuzu-a refreshingly modern take. This is a versatile recipe you'll love customizing. Sip, smile, repeat. Your new favorite holiday cocktail is here.

What is a Whiskey Sour?

A Whiskey Sour is a classic cocktail made with whiskey, fresh lemon juice, and a sweetener like simple syrup. It’s shaken until frothy, often with an egg white, and served straight up in a coupe or over ice in a rocks glass. The result is a perfectly balanced drink that’s bright, smooth, and timeless.

Where did the Whiskey Sour originate?

The Whiskey Sour originated in the mid-1800s and is believed to have been created by sailors who mixed spirits, citrus, and sugar to prevent scurvy (thanks to the vitamin C in lemons) and make their liquor more palatable at sea. The first written recipe appeared in 1862 in Jerry Thomas’s The Bartender’s Guide, cementing it as a foundational cocktail in American mixology.

What is a Sour Cocktail?

A sour cocktail is a classic family of mixed drinks built around three key ingredients: a base spirit, citrus juice (usually lemon or lime), and a sweetener. In addition to the Whiskey Sour, this also includes drinks like a Daiquiri and a Margarita.

Whiskey Sour Ingredients

• Bourbon whiskey: Use your favorite brand.
• Fresh lemon juice: Use fresh lemon juice in the cocktail for a hint of tart flavor. Reserve some of the rind for garnish.
• Honey simple syrup: Our honey simple syrup recipe is easy to make at home with one part honey and one part water.
• Egg white: Gives the cocktail a frothy top and silky texture. Feel free to leave this out
• Garnish: Luxardo cherry and lemon peel - secure them on a toothpick and place in the coupe glass. I prefer a Luxardo cherry to a maraschino cherry because it does not use artificial color.

Variations

The Whiskey Sour is easily customizable. Take any component of the drink and swap it with a similar ingredient to create your own variation! Just use the same ratios. Here are some ideas to get you started.

• Use Japanese whiskey + Yuzu juice
• Serve in a rocks glass over a large ice cube
• Add a 1/2 ounce of red wine on top (New York Sour)
• Use 1 ½ ounces of amaretto liqueur + 3/4 ounce bourbon for an Amaretto Sour

How to Make Classic Whiskey Sour

1. Gather the cocktail ingredients. Pour bourbon whiskey into a shaker. Add lemon juice, honey simple syrup, and egg white.

2. Shake. Shake the cocktail without ice. Then add ice and shake for a full minute. Shaking for a full minute helps the egg white turn frothy and light.

3. Strain. Strain into a coupe glass. There should be a good layer of froth.

4. Garnish. Finish with a Luxardo cherry and lemon peel, skewered.

Chef’s Tips

1. Use fresh lemon juice. Bottled lemon juice can dull the drink. Fresh citrus is essential for brightness and proper acidity.
2. Make the honey syrup silky, not thick. If the honey syrup is too thick, thin it with a little warm water. This ensures it blends seamlessly without sinking to the bottom of the shaker.
3. Dry shake first. Always shake the cocktail once without ice to aerate the egg white. This creates the signature velvety, cloud-like foam. This is the secret to the best Whiskey Sour.
4. Then shake hard with ice. A full minute of vigorous shaking ensures the egg white emulsifies, the drink chills properly, and the texture becomes beautifully smooth.
5. Strain for a silky finish. Double-straining removes ice shards, giving the drink an ultra-smooth texture and pristine frothy top.
6. Serve immediately. Froth fades over time, so pour, garnish, and enjoy right away for peak texture.

Serving Suggestions

• Serve in a coupe glass for a classic presentation, or pour it over a large ice cube in a rocks glass for a more relaxed style.
• Garnish with a Luxardo cherry and lemon peel twist on a cocktail pick for the perfect festive finish.
• For a fancy finishing touch, add a few drops of Angostura bitters on the raw egg white top and use a toothpick to carefully drag them through, creating hearts.

Storage

• Whiskey sours cannot be stored after shaking, especially when made with egg white. Serve immediately for the best froth and texture.
• Batch ahead (without egg white): Mix the bourbon, lemon juice, and honey simple syrup up to 24 hours ahead and chill. When ready to serve, pour 3 3/4 ounces of the mix into a shaker, add 1 egg white per cocktail, shake, ice, shake again, and strain.
• If you prefer to skip the egg white, you can batch the full drink (including honey syrup) up to 2-3 days in the refrigerator and shake over ice before serving.

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