Whisky Sour – Classic recipe with bourbon, lemon and egg white

Whisky Sour is whisky, lemon and sugar in balance. It is one of the oldest cocktails we know, and it was written down in Jerry Thomas' bartender's guide from 1862. With an egg white it becomes smooth and gets a layer of foam on top, and that is the version most bars serve today.

The hard part is the ratio. Too much lemon and the drink is sharp. Too much sugar and it tastes like lemonade. Here you get the measures that work, the technique behind the foam and answers to the questions people ask most often.

Ingredients for 1 drink

• 5 cl bourbon, e.g. Maker's Mark or Basil Hayden
• 2.5 cl freshly squeezed lemon juice
• 2 cl sugar syrup (1:1)
• 1/2 egg white (about 1.5 cl), optional
• 2-3 dashes Angostura bitters
• Ice, and ideally a large round ice cube for serving

How to make it

1. Add bourbon, lemon juice, sugar syrup and egg white to a shaker without ice.
2. Shake hard for 10 seconds. This is called a dry shake and makes the egg white foam.
3. Fill the shaker with ice and shake again for 12-15 seconds, until the shaker is ice cold.
4. Strain into a low whisky glass with one large ice cube.
5. Drip the bitters onto the foam and serve straight away.

Tip

Always use fresh lemon. Bottled lemon juice gives a flat and slightly bitter drink. One lemon gives about 4 cl of juice, so one lemon is enough for two drinks.

If you do not want to use egg, leave out the egg white and shake only once with ice. The drink will be thinner but still taste right. You can also use 2 cl aquafaba (the water from a tin of chickpeas), which foams the same way.

Which whisky is best for a Whisky Sour?

Bourbon is the classic choice. It is made from at least 51% corn and gives a round drink with vanilla and caramel that suits the lemon. Rye gives a drier and spicier Whisky Sour. Blended Scotch works too, but smoky whisky from Islay takes over. For a Danish version, use Stauning Rye.

The Whisky Sour belongs to the same family as the Margarita: spirit, acid and sweetness. If you prefer drinks without citrus, try an Old Fashioned.

Frequently asked questions about Whisky Sour

Should a Whisky Sour have egg white?

It is optional. The oldest recipes have none. The egg white does not taste of anything, but it makes the drink smoother and gives the foam on top. With egg white it is sometimes called a Boston Sour.

Is it dangerous to use raw egg white?

The risk is small with fresh eggs. If you are pregnant or want to be completely safe, use pasteurised egg white from a carton or aquafaba.

How do you make sugar syrup?

Heat equal parts sugar and water until the sugar has dissolved and let it cool. It keeps for a couple of weeks in the fridge.

Which glass do you use?

A low whisky glass with a large ice cube, or a coupe glass without ice. The ice keeps the drink cold longer, the coupe shows off the foam better.

How strong is a Whisky Sour?

Around 18-20% alcohol after shaking. The lemon and sugar hide some of the strength, so it tastes weaker than it is.

Enjoy your Whisky Sour responsibly. Alcohol is only sold to persons over 18.