Whiskey Sour

Pro tips

• Use freshly squeezed lemon juice; half a medium lemon typically yields the right amount and provides better flavor than bottled juice.
• Shake hard with ice for 10–15 seconds—this chills the drink, slightly dilutes it for balance, and helps powdered sugar dissolve.
• Chill your glass with ice before pouring to keep the cocktail cold longer.
• Taste and adjust: if too tart, add a pinch more sugar; if too sweet, add a squeeze more lemon juice.

Substitutions

• Old Thompson blended whiskey → bourbon or rye whiskey (changes flavor profile slightly; rye adds spice, bourbon adds sweetness)
• Powdered sugar → simple syrup at 1/4 tsp or 1/2 tsp granulated sugar (easier to dissolve, though granulated requires more shaking)

Storage & make-ahead

This cocktail is best served immediately after shaking. Prepare batches in advance and store in the refrigerator, then shake with ice and serve within 24 hours.

Equipment

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

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is strongly preferred for brightness and flavor. Bottled lemon juice lacks the acidity and freshness that balance this cocktail.

What type of whiskey works best in a whiskey sour?

Blended whiskey like Old Thompson works well, but bourbon or rye whiskey are also traditional choices. Use what you prefer—quality varies by brand.

Should I shake or stir a whiskey sour?

Shake vigorously with ice for 10–15 seconds to chill, dilute slightly, and combine ingredients. Straining into a glass with fresh ice is standard.

Can I make a whiskey sour without powdered sugar?

Yes. Use 1/2 tsp regular granulated sugar (may need a few extra seconds of shaking to dissolve) or 1/4 tsp simple syrup instead.

Can I batch this cocktail ahead?

Mix whiskey, lemon juice, and sugar in a bottle and chill. Shake with ice and serve over fresh ice when ready—best consumed within 24 hours.