Whiskey Sour

Pro tips

• Squeeze lemon juice fresh rather than using bottled to ensure proper acidity and balance.
• Dissolve powdered sugar fully in the lemon juice before adding whiskey to ensure even sweetness.
• Shake vigorously with ice for 10-15 seconds to properly chill and combine all ingredients.
• Taste and adjust sugar or lemon juice slightly depending on your whiskey choice—bourbon needs less sugar, rye may need more.

Substitutions

• Powdered sugar → simple syrup (1 tsp, adds easier mixing)
• Old Mr. Boston whiskey → Maker's Mark, Woodford Reserve, or Bulleit bourbon (personal preference)
• Fresh lemon juice → lime juice (creates a different, citrus-forward profile)

Equipment

cocktail shaker · jigger or measuring spoon · bar spoon · strainer

Can I use fresh lemon juice instead of bottled?

Yes, fresh lemon juice is preferred and recommended for better flavor and balance.

What's the difference between bourbon, rye, and Canadian whiskey in this drink?

Bourbon brings sweetness and vanilla notes, rye adds spice and dryness, and Canadian whiskey offers a lighter, smoother profile.

Should I shake or stir a whiskey sour?

Shake with ice to chill and properly combine the ingredients, then strain into a glass.

Can I make this drink ahead of time?

Mix the whiskey, lemon juice, and sugar ahead, but add ice and shake just before serving for the best texture and temperature.

What type of glass should I use?

Serve in an old fashioned or rocks glass over ice, or in a coupe glass if serving without ice.