Whiskey Sour

Pro tips

• Shake vigorously with ice for at least 10 seconds to properly chill and dilute the drink, creating a smoother, more balanced flavor.
• Dissolve the powdered sugar fully before adding to ensure even sweetness throughout; stir it with a small amount of lemon juice first if needed.
• Use fresh ice when serving to avoid over-dilution from melted ice during the shake.
• The ratio of lemon juice to sugar is critical—taste after mixing and adjust one or the other to your preference before adding ice.

Substitutions

• Old Thompson blended whiskey → bourbon or rye whiskey (changes flavor profile to more complex notes)
• Powdered sugar → simple syrup, 1/2 tsp (dissolves instantly and requires no stirring)
• Fresh lemon juice → lime juice (creates a different citrus profile; use same amount)

Storage & make-ahead

Store mixed whiskey sour (without ice) in a sealed bottle at room temperature for up to one week; shake with ice before serving each time.

Equipment

cocktail shaker or mason jar with lid · bar spoon or regular spoon for mixing

Can I use fresh lemon juice instead of bottled?

Yes, fresh lemon juice is preferred for better flavor. Juice half a lemon to get the required amount, which will give a fresher, more balanced taste.

What type of whiskey works best for a whiskey sour?

Blended whiskey like Old Thompson works well, but bourbon or rye also make excellent sours. Choose a whiskey you enjoy drinking neat, as it will be the dominant flavor.

Should I serve this drink hot or cold?

Serve cold over ice. Shake or stir the ingredients with ice before pouring into a glass filled with fresh ice for the best temperature and texture.

How do I adjust sweetness in a whiskey sour?

Use less powdered sugar for a drier sour, or add a small amount more if you prefer it sweeter. Taste as you mix to find your balance.

Can I make a batch ahead of time?

Yes, mix the whiskey, lemon juice, and powdered sugar in advance and store in a sealed bottle. Shake with ice and serve cold when ready.