how to make a whisky sour

Spirit, citrus and sugar—the original big three—combine to course the classic sour, one of the oldest types of cocktails. The category includes the Whiskey Sour, which has sated thirsty drinkers for more than than one and a half centuries. It'due south unknown exactly when the cocktail was conceived (or who was the architect), but its history stretches back to the Lincoln assistants, and the beginning printed recipe appeared circa 1862 in the famed "Jerry Thomas Bartenders Guide."

The Whiskey Sour was traditionally fabricated with whiskey, lemon juice, sugar and egg white, an ingredient that tames the tart flavour and creates a richer, smoother texture. Today that egg is optional, and it's common to find confined serving Whiskey Sours without egg white. Just if you want to taste the original incarnation of the drink, and put a lilliputian protein in your system, give it a effort. When using egg white, you'll desire to perform a "dry milk shake" and shake all the ingredients without ice before shaking again with fresh ice. This pro move incorporates the ingredients together into ane cohesive package.

Few drinks in the cocktail canon are as quick to satisfy as a silky sour. But like most classic cocktails, the Whiskey Sour has spawned countless variations, from tried-and-true riffs like the red vino-topped New York Sour to versions incorporating other fruits, juices and sweeteners. Add a flourish to any component, and you have a personal spin on this archetype refreshment.

Nosotros similar our Whiskey Sour spiked with bourbon, thickened with egg white and topped with a few dashes of aromatic bitters for a complementary spice annotation. Follow that format, and you lot can't go incorrect. But ane of the best things about the sour is that it's customizable, and so yous do yous.

Watch Now: Traditional Whiskey Sour Recipe

2 ounces bourbon
3/4 ounce lemon juice, freshly squeezed
1/2 ounce simple syrup
1/2 ounce egg white (optional)
Garnish: Angostura bitters

Add bourbon, lemon juice, simple syrup and egg white, if using, to a shaker and dry-shake for 30 seconds without ice.
Add ice and shake again until well-chilled.
Strain into a coupe glass.
Garnish with iii or 4 drops of Angostura bitters.

Raw Egg Warning

Consuming raw and lightly cooked eggs poses a risk of food-borne disease.

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