Whiskey Sour Recipe

Prepare simple syrup (if not using pre-made)

Combine 2 parts granulated sugar and 1 part water in a small saucepan (for example 1 cup sugar + 1/2 cup water). Heat gently, stirring until sugar dissolves. Cool completely before using. Store refrigerated up to 2 weeks.

Dry shake (if using egg white)

If you are including egg white for a silky foam, add the bourbon, fresh lemon juice, rich simple syrup, and egg white to a cocktail shaker without ice. Seal and shake vigorously for 15–20 seconds to emulsify and create foam.

Shake with ice

Add a generous scoop of ice to the shaker (about 1 cup). Seal and shake vigorously for 12–15 seconds until the shaker is cold to the touch and the outside is frosty. If you did not use egg white, simply combine bourbon, lemon juice, and simple syrup in the shaker with ice and shake for 12–15 seconds.

Strain and serve

Fine-strain the cocktail into a chilled old-fashioned glass over fresh ice (or serve neat in a chilled coupe for a classic presentation). Use a Hawthorne strainer and, if you used egg white, a fine mesh strainer to catch any small solids for a smooth texture.

Garnish

Add a lemon wheel or orange slice on the rim and a maraschino cherry on top of the foam or on a cocktail pick. Optionally add 2 dashes of Angostura bitters on the foam and use a toothpick to create a decorative pattern.

Serve immediately. Enjoy responsibly.