Whiskey Sour Cocktail Recipe
Forget everything you think you know about whiskey sours. This isn’t some sad, watered-down bar drink—it’s the perfect balance of sweet, sour, and strong. One sip, and you’ll never go back to that neon-green “mix” again. Ready to level up your cocktail game?
Most whiskey sours taste like regret in a glass—too sweet, too tart, or worse, made with pre-packaged junk. This recipe? It’s simple, classic, and foolproof.
Fresh lemon juice, real syrup, and a smooth whiskey make all the difference. Plus, that frothy egg white topping? Chef’s kiss.
It’s the kind of drink that impresses your friends but takes less effort than pretending to care about their fantasy football team.
Prep time: 5 minutes
Cook time: 0 minutes (because we’re not baking, people)
Total time: 5 minutes
Servings: 1 (double it if you’re sharing—or don’t, we won’t judge)
Ingredients
Instructions
- Chill your glass. Fill it with ice and water while you prep. No one wants a warm cocktail.
- Shake the whiskey, lemon juice, simple syrup, and egg white (if using) without ice. This is called a “dry shake” and it’s the secret to that perfect foam. Shake like you’re mad at it for 10-15 seconds.
- Add ice to the shaker and shake again. Now you’re chilling the mix. Another 10-15 seconds. Your arms should feel it.
- Strain into your chilled glass. Dump the ice water first, obviously. Use a fine strainer if you’re fancy.
- Garnish. A few drops of bitters swirled on the foam, plus a lemon wheel or cherry if you’re extra.
Nutritional Values
Calories: ~180-220 (depending on whiskey and syrup)
Carbs: 10-12g (thanks, simple syrup)
Protein: 1-2g (egg white doing the heavy lifting)
Fat: 0g (unless you count the whiskey calories as “liquid courage”)
Storage Instructions
Whiskey sours are a drink-now situation. If you must store it (why?), keep it in a sealed container in the fridge for up to 24 hours. The egg white foam will collapse, though, so manage your expectations.
Common Mistakes to Avoid
- Using bottled lemon juice. Fresh is non-negotiable. This isn’t the 90s.
- Skipping the dry shake. No foam, no glory.
- Overloading the syrup. Too sweet = dessert, not a cocktail.
- Cheap whiskey. If you wouldn’t sip it neat, don’t mix it.
Alternatives for the Adventurous
- Vegan? Use aquafaba (chickpea brine) instead of egg white. Sounds weird, works great.
- No simple syrup? Make your own (equal parts sugar and hot water, stir) or use maple syrup for a twist.
- Whiskey hater? Try it with aged rum or tequila. We won’t tell the purists.
Frequently Asked Questions
Can I make a whiskey sour without egg white?
Absolutely. It’ll still taste great, just less frothy. You do you.
What’s the best whiskey for a whiskey sour?
Bourbon for sweetness, rye for spice. Just avoid the bottom shelf—unless you enjoy headaches.
Is raw egg white safe?
Most commercial eggs are pasteurized, but if you’re worried, use pasteurized egg whites or aquafaba.
Can I batch-make whiskey sours for a party?
Yes, but skip the egg white until serving. Shake individually for the best texture.
Why is my whiskey sour cloudy?
That’s the egg white doing its job. Cloudy = correct. Clear = you missed a step.
Final Thoughts
This isn’t just a cocktail—it’s a 5-minute masterpiece. Whether you’re impressing a date, treating yourself, or just pretending you’re in a speakeasy, this whiskey sour delivers.
No fancy tools, no excuses. Grab a shaker and prove you’re better than the average bartender.
