Whiskey Sour

If you love bourbon, this is one of those classic cocktails you should know how to make. And even if you don’t consider yourself a whiskey person, a frothy Whiskey Sour might just change your mind.

It’s simple: whiskey, fresh lemon juice, a little sweetness, and, in my version, an egg white for that silky, frothy top. That’s it!

The best part? Once you know the basic formula, the Whiskey Sour is ridiculously easy to riff on. Swap the simple syrup for maple, honey, cinnamon, fig, or whatever seasonal syrup you have hanging out in your fridge and suddenly you have an entirely different cocktail.

How to Make a Whiskey Sour

1. Add the egg white, lemon juice, simple syrup, and bourbon to a cocktail shaker.
2. Dry shake (shaking without ice) for about 20 seconds. This is what starts aerating the egg white and gives you that beautiful foam.
3. Add ice (my trick is a handful of regular ice plus 1 large cube) and shake again until the shaker is nice and cold.
4. Double strain into a chilled coupe glass. Let the foam settle for a few seconds, then garnish with three drops of aromatic bitters.

What Is a Whiskey Sour?

The Whiskey Sour has been around for well over 150 years, but like a lot of classic cocktails, its exact origin is a little fuzzy. It belongs to one of the most important families of cocktails, the sour. At its most basic, a sour is spirit + citrus + sweetener. That’s it. Egg white is optional, but essential in my opinion for that peak frothy experience. That’s means my whiskey sour is Whiskey + Lemon Juice + Simple Syrup + Egg White.

So when you learn how to make a Whiskey Sour, you’re not just learning one recipe. You’re learning a formula you can use to make dozens of cocktails.

Easy Whiskey Sour Variations

This is where I want people to have fun with this recipe. Keep the 2 oz bourbon + ¾ oz lemon and start playing with that ½ oz of sweetness.

• Maple Whiskey Sour: Swap simple syrup for pure maple syrup.
• Pumpkin Spiced Whiskey Sour: Swap simple syrup for pumpkin spiced syrup.
• Honey Whiskey Sour: Use honey syrup instead. I like thinning honey with a little warm water first so it incorporates easily.
• Cinnamon Whiskey Sour: Swap in cinnamon simple syrup for an easy fall version.
• Ginger Whiskey Sour: Use ginger syrup for something a little spicy.
• Herbal Whiskey Sour: Infuse your simple syrup with rosemary, thyme, or sage depending on the season.
• New York Sour: Make your Whiskey Sour, then carefully float red wine over the top. The New York Sour is one of the best-known riffs on the classic.

Besides changing out the sweetener, you can add things, too! Try it with grilled peaches, pear, or blood orange. My favorite variation for St. Patrick’s Day are Whiskey Sour Jello Shots (made with Irish Whiskey of course).

Bourbon vs. Rye: Which Whiskey Should I Use?

I usually reach for bourbon for a Whiskey Sour (and most other whiskey cocktails tbh. Its naturally sweeter vanilla, caramel, and oak notes work beautifully with tart lemon and make for a really approachable Whiskey Sour.

But rye absolutely works too! Rye tends to bring more spice and dryness, so the finished drink will feel a little sharper and more whiskey-forward. You can also do 1.5 ounces bourbon and .5 ounces of rye for a little boozy riff!

For your first one? Start with your favorite bourbon. Here are some of my favorites to get you started!

Whiskey Sour FAQs

Why should I use egg white in a whiskey sour?

Let’s talk about the elephant in the shaker: the raw egg white.

First, it won’t make your cocktail taste like eggs! Egg white is primarily here for texture. When you shake it, the proteins unfold and trap tiny air bubbles, creating that thick, velvety foam on top of your drink. It also gives the cocktail a softer, silkier mouthfeel and can mellow some of the sharper edges of the lemon and whiskey. So in my opinion, yes, you should try it with an egg white.

Can I make a Whiskey Sour without egg white?
Absolutely. Just leave it out and shake the bourbon, lemon, and syrup with ice. You’ll lose the thick foam and some of the silky texture, but you’ll still have a delicious sour that will be a little brighter, and lighter.

If you want the foam without using egg, though, you have options. Check out my Egg White Guide for more info on making foamy cocktails (including egg white subsitutions).

Why do you dry shake a Whiskey Sour?
Dry shaking aerates the egg white before ice is added, helping create a thicker, smoother foam.

Can I use bottled lemon juice?
Fresh lemon juice makes a huge difference here. When a cocktail only has a few ingredients, there’s nowhere for bottled citrus to hide.

Can I use rye instead of bourbon?
Yes! Bourbon gives you a rounder, slightly sweeter drink, while rye generally makes it spicier and drier. You could do that split base of bourbon and rye OR go crazy and do bourbon and scotch… crazier things have happened!

Can I serve a Whiskey Sour on the rocks?
Definitely. I love yours in a chilled coupe because that gorgeous foam gets to be the star, but Whiskey Sours are also commonly served over fresh ice in a rocks glass.

What are the three ingredients in a sour?
A base spirit, citrus, and a sweetener. Learn that little formula and you’ve basically unlocked an entire family of cocktails.