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Sour · Classic

Whiskey Sour

Shaken, optional egg white for foam.

whiskeysourclassic
Riff this recipeOpen in batch scaler
FINAL ABV
19.7%
DILUTION
25%
TOTAL VOL.
96.1 mL
SERVED
×1

Ingredients

×1 serving
Bourbon
spirit
59.1 mL
Lemon juice
citrus
22.2 mL
Simple syrup
sweetener
14.8 mL
TOTAL96.1 mL
SERVED (post-dilution)120.1 mL
RATIO BY ROLE
spirit62%
citrus23%
sweetener15%

How to make it

5 STEPS · ~5 MIN
  1. 01
    Optional dry shake
    If using egg white, add the white to the small tin first and dry shake 5 seconds without ice to bloom the foam.
  2. 02
    Combine
    Add 2 oz bourbon, 0.75 oz fresh lemon, 0.5 oz simple syrup to the small tin.
  3. 03
    Shake hard
    Cap with the large tin and shake 10 seconds until frosted.
  4. 04
    Double strain
    Strain through the Hawthorne and a fine-mesh into the chilled coupe.
  5. 05
    Garnish
    Express a lemon peel. If you ran egg white, dot 3 drops of Angostura on the foam and pull a toothpick through them into a feather pattern.
GLASS
Coupe
GARNISH
Lemon peel; 3 drops Angostura on the foam (if using egg white)
PREP
Boston shaker · Hawthorne strainer · Fine-mesh strainer