Whiskey Sour

Pro tips

• Use fresh-squeezed lemon juice for bright acidity; bottled loses flavor quickly.
• If using egg white, dry shake first (no ice) for 10–15 seconds to build stable foam before adding ice and shaking again.
• Chill the glass beforehand to keep the drink cold longer.
• Balance is key: taste and adjust simple syrup if the drink feels too tart or too sweet.

Substitutions

• Rye whiskey → Bourbon (sweeter, fuller body)
• Bourbon → Brandy or rum (changes spirit profile but maintains sour structure)
• Simple syrup → Honey syrup (richer sweetness and texture)

Equipment

cocktail shaker · jigger · bar spoon · strainer

Do you have to use egg white in a whiskey sour?

No. Egg white is optional and doesn't affect taste, only adds frothy texture and body. Many classic versions omit it entirely.

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is preferred for bright flavor. Bottled juice lacks acidity and freshness, resulting in a duller drink.

What's the difference between rye and bourbon in a whiskey sour?

Rye whiskey is spicier and drier; bourbon is sweeter and fuller-bodied. Either works—choose based on flavor preference.

How do you make the drink frothy with egg white?

Add raw egg white to the shaker with other ingredients, dry shake (without ice) for 10-15 seconds to build foam, then add ice and shake again.

Can a whiskey sour be made with other spirits?

Yes. The sour format works with any spirit—brandy, rum, or rye—but whiskey is the most traditional base.