Whiskey Sour

Pro tips

• Chill your glass beforehand by filling it with ice while you prepare the drink; swap the ice before serving.
• Use fresh-squeezed lemon juice—bottled loses brightness and balance within hours of opening.
• Shake hard with ice for 10–15 seconds; the slight dilution and chill are essential to the drink's smoothness.
• Taste and adjust: if too sour, add 0.25 tsp more powdered sugar; if too sweet, add a squeeze more lemon.

Substitutions

• Powdered sugar → simple syrup (use 0.5 tsp; dissolves instantly and adds slight texture)
• Blended whiskey → single-malt scotch or bourbon (changes profile—less smooth, more complex)
• Fresh lemon juice → lime juice (creates a whiskey smash variant; use same volume)

Storage & make-ahead

Serve immediately after shaking. Pre-mixed batches keep refrigerated for up to 24 hours but taste best freshly prepared.

Equipment

cocktail shaker · jigger or measuring spoon · strainer

Can I use fresh lemon juice instead of bottled?

Yes—fresh lemon juice is preferred. Use about 0.5 oz (roughly half a lemon's juice) for best flavor balance.

What type of blended whiskey works best?

Any quality blended whiskey works; choose one you'd drink neat. Mid-range options like Johnnie Walker or Seagram's are common choices.

Should I shake or stir a whiskey sour?

Shake vigorously with ice for 10–15 seconds to chill and slightly aerate; strain into a glass over fresh ice.

Can I make a batch ahead?

Mix the whiskey, lemon juice, and powdered sugar in advance, but shake with ice and serve fresh for best taste.

What if I don't have powdered sugar?

Dissolve 0.5 tsp regular granulated sugar in the lemon juice before adding whiskey, or use simple syrup (equal parts sugar and water).