Whiskey Sour

The story

The Whiskey Sour dates back to the 1860s, with its origins often attributed to Jerry Thomas, a bartender in San Francisco. It gained popularity as a refreshing cocktail that balanced the strong flavors of whiskey with the tartness of lemon juice and sweetness of sugar. Its simplicity and versatility have contributed to its lasting appeal.

How it tastes

The Whiskey Sour offers a harmonious blend of sweet, sour, and rich whiskey flavors. The tartness of lemon juice complements the warmth of bourbon, while the sugar syrup adds a touch of sweetness. It's typically served as a refreshing drink, perfect for any season.

Getting it right

The key to a great Whiskey Sour lies in the proper shaking technique. A dry shake with egg white creates a frothy texture, while shaking with ice chills and dilutes the drink to the right balance. Straining into a glass with fresh ice ensures a smooth pour.

Variations

• Boston Sour — Includes red wine float on top for added complexity.
• New York Sour — Features a red wine float, similar to the Boston Sour.
• Amaretto Sour — Uses amaretto instead of whiskey for a sweeter profile.

Substitutions

• Bourbon — Rye whiskey can be used for a spicier flavor.
• Lemon Juice — Fresh lime juice can be substituted for a different tartness.
• Sugar Syrup — Simple syrup can be replaced with honey syrup for a unique sweetness.

Questions

Can I make a Whiskey Sour without egg white?

Yes, the egg white is optional. It adds frothiness and texture, but the drink can be made without it.

What type of whiskey is best for a Whiskey Sour?

Bourbon is the classic choice, but rye whiskey can also be used for a spicier flavor profile.

Can I use bottled lemon juice?

While fresh lemon juice is recommended for the best flavor, bottled lemon juice can be used in a pinch.

This text was drafted by a language model from the catalogue’s data and is machine-translated outside English.

Updated October 5, 2026