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Classic Whiskey Sour

A perfectly balanced whiskey sour with tart citrus, smooth bourbon, and a silky foam top created using the dry shake technique. This classic cocktail features fresh lemon juice, simple syrup, and egg white for a velvety texture that rivals craft cocktail bars.
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Prep Time 3 minutes
Total Time 3 minutes
Servings: 1 cocktail
Course: Drinks and Beverages
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

For the Cocktail
  • 2 ounces bourbon whiskey
  • 1 ounce fresh lemon juice about one medium lemon
  • 3/4 ounce simple syrup
  • 1 egg white from a large egg
  • 2 dashes Angostura bitters for garnish
  • 1 maraschino cherry for garnish, optional
  • 1 lemon wheel for garnish, optional
For Simple Syrup
  • 1 cup granulated sugar
  • 1 cup water

Equipment

  • Cocktail shaker (Boston shaker or cobbler shaker)
  • Hawthorne strainer or built-in strainer
  • Fine mesh strainer
  • Jigger or measuring cup
  • Citrus juicer or reamer
  • Rocks glass or coupe glass
  • Small saucepan (for simple syrup)

Method
 

  1. Make Simple Syrup: Combine 1 cup sugar and 1 cup water in a small saucepan over medium heat. Stir until the sugar fully dissolves, then remove from heat immediately. Let it cool to room temperature before using, or refrigerate for up to two weeks.
  2. Juice the Lemon: Roll the lemon firmly on your countertop using your palm to break down the internal membranes. Cut it in half and juice one half into your jigger until you reach 1 ounce. Remove any seeds.
  3. Separate the Egg: Crack your egg and carefully pass the yolk back and forth between the shell halves, letting the white fall into a small bowl. Ensure the white is completely clear with no yolk contamination.
  4. Add Ingredients to Shaker: Pour 2 ounces bourbon, 1 ounce fresh lemon juice, 3/4 ounce simple syrup, and the egg white into your cocktail shaker. Do not add ice yet.
  5. Dry Shake Vigorously: Seal your shaker tightly and shake without ice for 30 to 45 seconds as hard as you can. Use both hands and put your whole arm into it until the mixture becomes thicker.
  6. Add Ice: Open your shaker carefully and fill it to the top with standard ice cubes.
  7. Shake with Ice: Seal the shaker again and shake hard for another 15 to 20 seconds until the shaker feels ice cold to the touch.
  8. Double Strain into Glass: Hold your Hawthorne strainer over the shaker and pour through a fine mesh strainer into your glass. For a rocks glass, add a large ice cube first. For a coupe glass, serve without ice.
  9. Let the Foam Settle: Wait 15 to 20 seconds for the foam to rise and form a distinct layer about half an inch thick on top.
  10. Garnish with Bitters: Dash 2 to 3 drops of Angostura bitters onto the foam surface. Use a toothpick to drag through the dots to create a pattern if desired. Add cherry and lemon wheel if using.

Notes

The dry shake is everything. If your foam falls flat, shake longer and harder next time. Your arms should feel the effort. For a vegan option, replace egg white with 1 ounce aquafaba (chickpea liquid from a can). Simple syrup can be made up to two weeks ahead and stored in the refrigerator.