Whiskey Sour
The Quirky Foodster Team
Rocks glass
Glass
Orange slice and cocktail cherry, or an egg-white foam cap
Garnish
Ingredients
- Bourbon whiskey — 60 ml (2 oz)
- Fresh lemon juice — 30 ml (1 oz)
- Simple syrup — 20 ml (3/4 oz)
- Egg white (optional) — 1
Method
- If using egg white, dry-shake all ingredients first (no ice) to emulsify.
- Add ice and shake hard until well chilled.
- Strain over fresh ice in a rocks glass.
- Garnish with an orange slice and cherry.
Description: The archetypal sour: spirit, citrus, sugar, in careful balance — one of the oldest cocktail families still in daily use.
Cultural Background: Sours date to at least the mid-1800s and were a staple of the golden age of American bartending before Prohibition.
Tips: A dry shake before adding ice is essential if using egg white — it's what builds the foam.
Variations: Add a few drops of Angostura on top of the foam for a "Boston Sour" presentation.
Serving Suggestion: Serve well chilled; the foam cap (if used) should sit proud above the rim.
Nutrition: Approx. 170 kcal per serving
FAQs:
Q: Is raw egg white safe?
A: Pasteurized egg whites are widely available and remove the raw-egg concern entirely.
- Bourbon whiskey — 60 ml (2 oz)
- Fresh lemon juice — 30 ml (1 oz)
- Simple syrup — 20 ml (3/4 oz)
- Egg white (optional) — 1
Please log in to leave a comment.