The Whisky Sour is one of those cocktails that just gets everything right. Sweet, sour and perfectly balanced, it’s a timeless mix that suits any occasion - from a Friday night wind-down to a weekend get-together with mates.
Traditionally made with whisky, lemon juice and a touch of sugar, it also features egg white for a smooth, foamy finish. But don’t worry - there are easy alternatives if egg white isn’t your thing. Either way, it’s a must-have in your cocktail playbook.
Classic Whisky Sour Recipe
Ingredients:
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60ml bourbon or rye whisky such as Buffalo Trace Bourbon or Woodford Reserve Rye
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25ml fresh lemon juice (bottled lemon juice will do at a pinch)
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15ml sugar syrup (1:1 ratio)
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15ml egg white (can be substituted for a range of alternatives, see below)
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Ice
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Lemon twist or maraschino cherry, to garnish
Method:
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Add all ingredients to a shaker without ice (this is your dry shake) and shake hard for about 10 seconds to build foam.
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Add ice and shake again until well chilled.
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Strain into a rocks glass over fresh ice or serve straight up in a coupe.
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Garnish with a lemon twist or cherry, or both if you’re feeling generous.
Egg White Alternatives
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Aquafaba: This is the liquid from a can of chickpeas. It mimics egg white texture without any animal products and adds no noticeable flavour. Use about 15ml in place of egg white.
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Wonderfoam (or Fomo): 100% plant-based and taste-neutral foaming agent, add a couple of drops to your shaker in place of the egg-white.
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No foam, no problem: If you want to skip the foam altogether, just leave it out and shake the rest of the ingredients with ice. You’ll still get a deliciously balanced cocktail, just with a lighter body and no foam on top.
Try This Twist
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New York Sour: After pouring your whisky sour, gently float a splash of red wine over the top using the back of a spoon. It looks impressive and adds a rich, fruity finish.
Final Tips
Fresh lemon juice is much recommended, but if you're using pre-squeezed then you may need to play with the ratio. Balance is key - too much lemon and it’s puckering, too much sugar and it’s flabby. Taste and tweak if needed.
Use a whisky you enjoy sipping, and the drink will take care of the rest. Whether you like it with foam or without, the Whisky Sour is proof that the classics never go out of style.
