Whiskey Sour Recipe

Whiskey Sour Preparation

1. 1

   Chill glass

   Place a rocks glass in the freezer for 5–10 minutes or fill it with ice water while you prepare the cocktail to chill it.

2. 2

   Measure and combine

   In a cocktail shaker, add 2 oz Canadian whisky, 3 tsp fresh lemon juice, 1.5 tsp simple syrup, and 0.5 oz fresh orange juice. These measurements provide a balanced sweet-and-sour profile with a hint of orange.

3. 3

   Add ice and bitters

   Add about 1 cup of ice to the shaker (enough to fill it roughly two-thirds) and add 2 dashes of Angostura bitters on top of the mixture.

4. 4

   Dry shake (optional for froth)

   If you prefer a slightly frothier texture, first shake the ingredients without ice for 5–7 seconds to emulsify, then proceed to the next step. This step is optional.

5. 5

   Shake

   Seal the shaker and shake vigorously for 10–12 seconds (until the shaker is well-chilled and slightly frosted). This chills and dilutes the drink to proper balance.

6. 6

   Prepare serving glass

   If you chilled the glass with ice water, discard the ice water. Add about 1/2 cup fresh ice to the chilled rocks glass if you prefer the drink on the rocks. Alternatively, you may serve straight up in a coupe—strain without fresh ice.

7. 7

   Strain

   Double-strain (using a cocktail strainer and fine mesh if available) the shaken cocktail into the prepared glass over the fresh ice (or straight up into a coupe). Double-straining removes small ice shards and pulp for a cleaner texture.

8. 8

   Garnish and finish

   Float an orange slice on the rim or in the drink and drop in a maraschino cherry. Optionally, add 1 more dash of bitters on top of the foam or the surface for aroma. Serve immediately.