Classic Whiskey Sour

Lately, I’ve gotten into sours. Amaretto, whiskey, margaritas (who am I kidding – I’ve always been into those…) There’s something so satisfying about the creamy egg white topping and the tang of sweet and sour. Enter: the classic whiskey sour.

This recipe is a classic; I’m not breaking any new boundaries here. But one pro tip I would definitely pass on is to use a Boston cocktail shaker instead of the traditional type. I find that the straining holes on a traditional cocktail shaker are too small and don’t allow all of that egg white foam out into the glass, leaving you with a disappointing topping, to say the least. So using a Boston shaker with a Hawthorne strainer is the winner when concocting a classic whiskey sour.

Happy sipping!

Classic Whiskey Sour

Course: drinks, recipeDifficulty: Easy

Servings

1

servings

Prep time

5

minutes

A classic whiskey sour cocktail recipe.

Ingredients

• 1.5 oz (50 ml) whiskey

• 3/4 oz (25 ml) lemon juice

• 3/4 oz (25 ml) simple syrup

• 1 egg white

• Cherry and lemon slice, for garnish

Directions

• Add whiskey, simple syrup, lemon juice and egg white to a Boston shaker. Dry shake (without any ice) for a good 30 seconds.
• Add ice to the shaker and shake again for around 10-15 seconds.
• Strain into an old fashioned glass filled with ice. Garnish with a cherry and a slice of lemon.