🥃 Whiskey Cocktail

Whiskey Sour

The egg white isn't optional if you want the real thing. It gives the foam, the texture, the mouthfeel that makes a whiskey sour what it is. Shake it hard twice, once without ice (dry shake) to emulsify, once with ice to chill.

Whiskey Sour
GlassRocks glass or coupe
MethodShaken (dry shake)
StrengthMedium
Serves1

🧪 Ingredients

  • 60ml bourbon
  • 30ml fresh lemon juice
  • 20ml simple syrup
  • 1 egg white (optional but strongly recommended)
  • 2 dashes Angostura bitters, to garnish
  • 1 slice lemon or orange, to garnish

📋 Method

  1. Combine bourbon, lemon juice, simple syrup, and egg white in a shaker.
  2. Dry shake (no ice) for 15 seconds to emulsify the egg white.
  3. Add ice and shake hard for another 15 seconds.
  4. Double strain into a rocks glass over ice, or into a coupe straight up.
  5. Dot the foam with 2 dashes of Angostura bitters. Add a citrus slice.

Bartender's Notes

Fresh lemon juice only, bottled is noticeably flat. The dry shake before adding ice is what creates a proper foam. If you skip it, you get a thin layer; if you do it properly, you get a thick, stable cap. Bourbon works better here than rye for most palates; the sweetness balances the acid more naturally.

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