Whiskey Sour Recipe

Whiskey Sour Cocktail

1. 1

   Prepare ingredients

   Chill an old-fashioned glass (or rocks glass) by filling it with ice and setting it aside. If using fresh lemon, roll the lemon on the counter to release juices, then cut and measure 3 tablespoons (about 0.75 oz or 22 ml). Prepare simple syrup if you don't have any (see note).

2. 2

   Dry shake (if using egg white)

   If you are including the egg white for a silky foam, add 1 egg white, 2 tablespoons lemon juice, 1 tablespoon simple syrup, and 2 oz whiskey to a cocktail shaker without ice. Seal and shake vigorously for 10–15 seconds to emulsify and build foam.

3. 3

   Wet shake

   Open the shaker and add the remaining 1 tablespoon lemon juice and 2 tablespoons simple syrup (or add all 3 tbs lemon and 3 tbs syrup at once if you did not dry shake). Fill the shaker with ice (enough to come about halfway up the shaker). Seal and shake vigorously for 10–15 seconds until the shaker is cold to the touch and properly diluted (about 10–15% dilution).

4. 4

   Strain and serve

   Discard the ice from the chilled glass and strain the cocktail into the glass over fresh ice (or serve up in a coupe without ice if preferred). If you used egg white, double-strain through a fine mesh strainer to remove any ice shards and get a silky foam.

5. 5

   Garnish

   Add 2 dashes of Angostura bitters on top of the foam (if egg white used) and use a toothpick to create a small pattern if desired. Garnish with a lemon wheel or twist on the rim.

6. 6

   Simple syrup note

   To make simple syrup: combine equal parts granulated sugar and water (for example, 1/2 cup sugar and 1/2 cup water) in a small saucepan, heat gently until sugar is fully dissolved, cool, and store refrigerated up to 2 weeks.