Whiskey Sour Recipe
Make Whiskey Sour Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Whiskey Sour Cocktail
Method
Whiskey Sour Cocktail
- 1
Prepare ingredients
Juice fresh lemons until you have 0.75 oz of juice. If using egg white, separate one egg and measure about 0.5 oz (approximately half an egg). Prepare simple syrup (equal parts sugar and water) chilled or at room temperature.
- 2
Dry shake (if using egg white)
Combine 2 oz bourbon, 0.75 oz fresh lemon juice, 0.75 oz simple syrup, and 0.5 egg white in a cocktail shaker without ice. Seal and shake vigorously for 15–20 seconds to emulsify and create foam.
- 3
Wet shake
Open the shaker, add a generous scoop of ice (about 1 cup). Seal and shake vigorously for 10–15 seconds until the shaker is cold to the touch and properly diluted (you should see condensation).
- 4
Strain and serve
Double-strain the cocktail into a chilled rocks glass over fresh ice (or into a coupe if you prefer served up). Double-straining (use a fine mesh strainer in addition to the shaker strainer) removes small ice chips and any residual egg white solids, producing a silky texture.
- 5
Garnish
Add 2 dashes of Angostura bitters on the foam (if egg white used) and use a toothpick to create a simple design if desired. Garnish with a lemon wheel or twist and a maraschino cherry if using.
- 6
Serve
Serve immediately. Sip and enjoy. If you omitted the egg white, follow the same shaking steps but skip the dry shake.