Go Back

Simple Whiskey Sour Recipe

This recipe outlines the creation of a classic Whiskey Sour, a balanced cocktail featuring whiskey, fresh lemon juice, and sugar. An optional egg white transforms it into a frothy Boston Sour, offering a smooth texture and refined finish for a timeless drink.
Print Recipe Pin Recipe
Total Time 2 minutes
Servings: 1 people
Course: lunch/dinner
Cuisine: world
Calories: 178
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 ounces whiskey
  • 1 ounce fresh squeezed lemon juice
  • 1 teaspoon sugar or toasted sugar
  • 1 egg white optional, to make a Boston sour cocktail

Equipment

  • 1 Cocktail Shaker Essential for proper chilling and emulsification
  • 1 Jigger or Measuring Spoons For accurate ingredient proportions
  • 1 Citrus Juicer To extract fresh lemon juice
  • 1 Cocktail Strainer Hawthorne or fine mesh to remove ice and egg white solids
  • 1 Rocks Glass or Coupe Serving vessel

Method
 

  1. Chill your desired serving glass, such as a rocks glass or coupe.
  2. Measure 2 ounces of whiskey, 1 ounce of freshly squeezed lemon juice, and 1 teaspoon of sugar (or simple syrup).
  3. If using an egg white, combine whiskey, lemon juice, sugar, and egg white in a cocktail shaker.
  4. For an egg white drink, perform a 'dry shake' (without ice) vigorously for 15-20 seconds to emulsify the egg white.
  5. Add a generous amount of ice to the shaker and perform a 'wet shake' for another 15-20 seconds until thoroughly chilled.
  6. If not using egg white, simply combine all ingredients with ice in a shaker and shake until well-chilled.
  7. Strain the cocktail through a fine-mesh strainer into your chilled serving glass.
  8. Garnish with a lemon peel (expressed over the drink) or a Luxardo cherry for an elegant finish.
  9. Serve immediately.

Notes

For a truly balanced Whiskey Sour, always use freshly squeezed lemon juice; bottled juice will compromise the acidity and freshness. While granulated sugar works, a simple syrup (1:1 sugar to water, heated until dissolved and then cooled) ensures better integration and prevents grittiness. If incorporating the egg white for a Boston Sour, a 'dry shake' (shaking without ice) first emulsifies the egg white, followed by a 'wet shake' with ice to chill and dilute, creating a richer, more stable foam. Consider a quality Bourbon for a sweeter profile or a Rye for a spicier, drier finish. Garnish with a lemon peel or a Luxardo cherry for an elevated presentation.