Whiskey Sour

The Whiskey Sour will work with any kind of whisk(e)y you want to use. Both bourbon and rye, as well as Scotch and Irish whiskey will do, and each will impart its own unique characteristics to the drink.

Depending on your choice, play with the ratios of lemon juice and simple syrup – certain bourbons, for example, are sweet enough that you might want to reduce the simple syrup.

The Whiskey Sour strikes the perfect balance of spirit, sweetness and tartness. Note that neither of the three pulls you more than the others, and that each of the three flavors gets its moment to shine throughout the evolution of the drink.

When making your own recipes, consider this formula as your base, and then add more to it to increase its complexity.

The use of egg white (or any alternatives) is optional for this drink. However, the egg white does a great job of smoothing any rough edges found in all ingredients – it will produce a cocktail that is easier to drink, won’t be as boozy, and which has a velvety texture.

If using egg white, a dry shake will emulsify it and create that silky texture you are after. While dry shaking, remember to keep a good hold on your shaker because it will try to open up on you; without ice, there is no seal to keep the shaker firmly shut.

You can use a milk frother or an immersion (stick) blender as an alternative to dry shaking.

The Whiskey Sour, as most basic sour cocktails, evolves from the Punch style of drink. Punch was usually spirit, sugar, citrus and water, and was made in large batches.

The Whiskey Sour as well as its cousins (Gin Sour, Pisco Sour, etc) evolved from punch when ice started becoming more readily available. 

The first written recipe for a Whiskey Sour appears in 1862’s Jerry Thomas Bartenders Guide. The cocktail most likely predates Thomas’ book, but this was the first time it was printed.

The use of egg white in Whiskey Sours came later, possibly during US Prohibition. Egg whites were an ingredient that helped mask bootlegged, low-quality spirits. Whiskey Sours with egg white are often called Boston Sours.