The recipe for the Whiskey Sour has evolved a little over the years. For a long time, bartenders made it with bottled sour mix, and that gave it a taste more like candy than a refreshing beverage. Now we’re returning to the old-fashioned way of making this drink, with one little improvement: you can use simple syrup (sugar water) instead of sugar. It’s no different on the flavor – it just mixes easier.
However you make the Whiskey Sour, its flavors are tart citrus with just a touch of sweetness to take the edge off. Better quality whiskeys will reward you with a smoother, deeper flavor (try Jack Daniels). There’s also a variation of this drink that involves just enough egg white to thicken the drink a little so you can savor it.
- 1.5 tablespoons lemon juice
- 1 teaspoon sugar
- 1.5 ounces bourbon
Combine in a shaker with ice, shake well, strain into a glass and garnish with an orange slice on the rim or a maraschino cherry dropped down into the drink.
The Egg White Variation
- 2 ounces of bourbon
- 1 ounce of simple syrup
- 3/4 ounces lemon juice
- 1 teaspoon egg white (or egg substitute, if you’re worried about raw egg in your drink
Combine everything in a shaker, and shake without ice until its emulsified. Then add ice and shake until it’s chilled. Strain into a glass. (This recipe is a bit less sweet than the first.)
If you don’t garnish it with orange, you may want to add just a touch of orange juice to the mix – that rounds out the flavor considerably. Lime juice is another option. Some people add a dash of bitters, too. You should feel free to play with this recipe until you find your own personal recipe.