Whiskey Sour Recipe

1. Measure and combine

Add 2 oz bourbon, 0.75 oz fresh lemon juice, 0.75 oz simple syrup, and 1 egg white (if using) into a cocktail shaker.

2. Dry shake (if using egg white)

Seal the shaker and shake vigorously without ice for 15–20 seconds. This emulsifies the egg white and creates a silky foam.

3. Shake with ice

Open the shaker, add a generous scoop of ice (about 1 cup), reseal, and shake hard for 12–15 seconds until the shaker is cold to the touch and well-chilled.

4. Strain

Fine-strain the cocktail into a chilled old-fashioned glass (or coupe) over one large ice cube or without ice for a more classic presentation. Use a Hawthorne and fine mesh strainer if available to remove ice shards and any large foam bubbles.

5. Add 2 dashes of Angostura bitters on top of the foam (if egg white used) or on the surface of the drink. Using a toothpick or bar spoon, gently drag the bitters into a simple pattern if desired.

6. Finish with one maraschino or brandied cherry dropped into the drink and a lemon wheel or twist on the rim. Serve immediately.