Whiskey Sour

Pro tips

• Use freshly squeezed lemon juice for brightness—bottled juice dulls the drink's character.
• Shake vigorously with ice for 10–15 seconds to properly chill and dilute the cocktail.
• Chill your glass beforehand if possible; this keeps the drink colder longer.
• Taste as you mix and adjust sweetness by adding a pinch more powdered sugar if needed.

Substitutions

• Blended whiskey → Bourbon (richer, more assertive)
• Powdered sugar → Simple syrup, 1/2 tsp (smoother, no grittiness)
• Lemon juice → Lime juice (different citrus profile, slightly sharper)

Equipment

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

Can I use fresh lemon juice instead of bottled?

Yes—fresh squeezed lemon juice is preferred for better flavor and acidity balance. Use juice from about half a medium lemon.

What type of whiskey works best?

Blended whiskey is specified in this recipe for a smoother profile. Bourbon or rye also work well, depending on desired flavor intensity.

Should I shake or stir a whiskey sour?

Shake with ice to chill, dilute slightly, and combine ingredients evenly. Serve over fresh ice.

Can I make a large batch ahead?

Mix whiskey, lemon juice, and sugar in advance without ice; refrigerate up to 2 days. Shake with ice and serve individually.

What can I substitute for powdered sugar?

Superfine sugar, simple syrup (use less), or honey work as sweeteners; adjust quantity to taste.