Whiskey sour is one of my favorite cocktails. It’s so simple — 2 parts whiskey, 1 part citrus, 1 part simple syrup and egg white. I typically use Fee Foam instead of egg white, but do what you want.
If you’re just getting into bartending, this is an excellent base recipe to have up your sleeve. There are countless variations, so it’s easy to come up with your own twist.
Try adding a little dry red wine for a New York Sour or scotch for a smoky sour. You can also use rye instead of bourbon for a deeper, spicier flavor. Simple syrup can be replaced with any flavored syrup, jam or compote. Imagine black berry or apricot jam! Or try using a cinnamon or nutmeg syrup for a mulled whiskey sour vibe.
Ingredients
- 4 cl Bourbon
- 2 cl Fresh lemon juice
- 2 cl Fresh lime juice
- 2 cl Simple syrup
- 2 dashes Fee Foam (or 1 egg white)
- 1⅓ oz Bourbon
- ⅔ oz Fresh lemon juice
- ⅔ oz Fresh lime juice
- ⅔ oz Simple syrup
- 2 dashes Fee Foam (or 1 egg white)
Instructions
- Shake all ingredients fast and hard with ice
- Strain over fresh ice cubes
- Express an orange peel over the glass
- Garnish with orange peel and amarena cherry