Whiskey Sour

Origin

Sours as a drink family date back to sailors carrying citrus for scurvy prevention, mixed with whatever spirit was on board. The Whiskey Sour specifically is generally traced to Wisconsin in the 1860s–70s, first appearing in print in Jerry Thomas's 1876 guide, though the exact first pour is impossible to pin down with certainty.

Flavour Profile

A bright, tart drink for whenever a cocktail needs to feel less serious than a Manhattan or Old Fashioned. Bourbon's sweetness balances the lemon's sharpness, and egg white softens the edges into something almost creamy. Built to be drunk cold, before the ice fully takes hold.

Glass & Garnish

Rocks glass, over ice. Garnish: a thin lemon slice, sometimes a few drops of Angostura on the foam.

Method

1. Add bourbon, lemon juice, simple syrup, and egg white to a shaker — no ice yet.
2. Dry shake 10–15 seconds to emulsify and build foam.
3. Add ice, shake hard 12–15 seconds.
4. Double-strain into a rocks glass over fresh ice.
5. Garnish with a lemon slice.

Notes

Raw egg white carries a small salmonella risk — use pasteurized egg white if that's a concern for anyone drinking it. Skipping the egg white still makes a valid, foam-free version — drop the dry shake step if you do. Batches well minus the egg white, which should be shaken fresh per serving. Common mistake: skipping the dry shake when egg white's in the mix. Pairs well with grilled meats or a sharp cheese board.

Tools Used

Affiliate links

As an Amazon Associate, Sipped Right earns commission from qualifying purchases made via links on this website, at no extra cost to you.

Related Cocktails

Whiskey

Old Fashioned

Three ingredients, one stir — the drink that taught the world what a cocktail should be.

Whiskey

Whiskey Smash

An Old Fashioned that decided to wake up — muddled mint, fresh lemon, same whiskey backbone.

Whiskey

Manhattan

Rye whiskey and sweet vermouth, stirred cold with a whisper of bitters, into a drink that tastes like it was built around a slow evening.