A whiskey sour is a short cocktail built on the classic balance of spirit, citrus, and sweetness, sharpened by fresh lemon juice and softened by sugar syrup. Egg white, shaken in two stages, gives the finished drink a silky body and a pale, foamy top. Two dashes of Angostura bitters finish it with a faint aromatic edge. Cooling, tart, and satisfying.
60ml
22ml
1piece
10piece
2dash| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 60ml | — | — | |
| 2 | 30ml | — | — | ||
| 3 | | 22ml | — | — | |
| 4 | | 1piece | — | — | |
| 5 | | 10piece | — | — | |
| 6 | | 2dash | — | — |
Measure the bourbon whiskey and pour it into the cocktail shaker.
Bourbon whiskey · 60 ml
Measure the fresh lemon juice and add it to the cocktail shaker.
Measure the sugar syrup (1 part sugar to 1 part water) and add it to the cocktail shaker.
Sugar syrup · 22 mlAdd the egg white (about 30 ml; use pasteurised egg white if you prefer) to the cocktail shaker.
Egg white · 1 pieceSeal the shaker and shake hard without ice for 15 seconds to emulsify the egg white into the other liquids.
Add the ice cubes to the shaken whiskey sour base in the cocktail shaker.
Ice cube · 10 pieceSeal the shaker again and shake vigorously with the ice for 15 seconds until the outside of the shaker is very cold.
Hold the hawthorne strainer over the cocktail glass and strain the chilled shaken whiskey sour through it, leaving the ice behind.
Dash the Angostura bitters over the foam on top of the strained whiskey sour.
Angostura bitters · 2 dash| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 60 ml | | Measure the bourbon whiskey and pour it into the cocktail shaker.⏱ 10sResultBourbon whiskey |
| 2 | 30 ml | | Measure the fresh lemon juice and add it to the cocktail shaker.⏱ 10sResultBourbon whiskey and fresh lemon juice |
| 3 | 22 ml | | Measure the sugar syrup (1 part sugar to 1 part water) and add it to the cocktail shaker.⏱ 10sResultBourbon whiskey and fresh lemon juice and sugar syrup |
| 4 | 1 piece | | Add the egg white (about 30 ml; use pasteurised egg white if you prefer) to the cocktail shaker.⏱ 10sResultEgg white mixture |
| 5 | — | | Seal the shaker and shake hard without ice for 15 seconds to emulsify the egg white into the other liquids.⏱ 15sResultShaken whiskey sour base |
| 6 | 10 piece | | Add the ice cubes to the shaken whiskey sour base in the cocktail shaker.⏱ 10sResultShaken whiskey sour base and ice cube |
| 7 | — | | Seal the shaker again and shake vigorously with the ice for 15 seconds until the outside of the shaker is very cold.⏱ 15sResultChilled shaken whiskey sour |
| 8 | Chilled shaken whiskey sourstep 7 | | Hold the hawthorne strainer over the cocktail glass and strain the chilled shaken whiskey sour through it, leaving the ice behind.⏱ 10sResultStrained whiskey sour |
| 9 | 2 dash | | Dash the Angostura bitters over the foam on top of the strained whiskey sour.⏱ 5sResultWhiskey Sour |
| Total Time | 5 min 35s | ||
| Nutrient | Per serving |
|---|---|
| 231kcal | |
| 4g | |
| 0.1g | |
| 17g | |
| 15g | |
| 0.1g | |
| 53mg |
A whiskey sour is a short cocktail built on the classic balance of spirit, citrus, and sweetness, sharpened by fresh lemon juice and softened by sugar syrup. Egg white, shaken in two stages, gives the finished drink a silky body and a pale, foamy top. Two dashes of Angostura bitters finish it with a faint aromatic edge. Cooling, tart, and satisfying.
What you’ll doYou will dry-shake bourbon, lemon juice, sugar syrup and egg white to build a foam, then shake again hard with ice. The drink is strained into a glass and finished with drops of Angostura bitters on the foam.
