Whiskey Sour Recipe
A bright, tangy classic cocktail that marries fresh lemon juice with smooth whiskey for an effortlessly refreshing homemade drink.
Ingredients
- 2 ounces bourbon or rye whiskey I’m partial to Maker’s Mark or Wild Turkey
- 1 ounce fresh lemon juice about half a large lemon—use organic if you can
- ¾ ounce simple syrup (1:1 sugar-to-water)
- ½ ounce egg white for froth—pasteurized if you prefer safety first
- Ice cubes large, clear cubes chill slower and melt less
- Garnish maraschino cherry or a thin lemon wheel dehydrated citrus adds a fancy touch
Instructions
- Pop a coupe or rocks glass in the freezer for about 5 minutes—cold makes a difference.
- In a cocktail shaker, add whiskey, lemon juice, simple syrup, and egg white (if using).
- Seal the shaker and shake vigorously for 15 seconds without ice to build foam. Trust me, it’s worth it.
- Drop in a handful of ice, then shake until the shaker is frosty—about 10 seconds.
- Double-strain into your chilled glass to catch ice shards and foam lumps.
- Float a single cherry or perch a lemon wheel on the rim—small touches go a long way.
Notes
There’s no reheating here, just keep everything cool and stir up right before you serve.
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