History & Heritage
“Sours trace back to 18th‑century naval grog, but the Whiskey Sour entered print in Jerry Thomas's 1862 *Bartender's Guide* using bourbon, lemon and sugar. By the early 1900s bartenders were adding egg white for texture and switching to simple syrup. Prohibition and bottled sour mix dulled the drink's reputation, yet the late‑20th‑century cocktail revival restored the fresh 2‑:¾‑:¾ formula as a benchmark of balance.”
Ingredients
Quality ingredients make all the difference. Each component plays a crucial role.
Method
Technique transforms ingredients into something extraordinary.
Add all ingredients to shaker without ice
Dry shake vigorously for 10 seconds
Add ice and shake again for 15 seconds
Double strain into a rocks glass over fresh ice
Garnish with lemon wheel and cherry
Glassware
Served over ice in a rocks glass
Garnish
Fresh lemon wheel and maraschino cherry
Flavor Journey
Every great cocktail tells a story through its flavors. Here's the sensory experience you can expect.
Sweet
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Sour
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Bitter
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Strong
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Master's Tips
Professional insights to elevate your craft
Dry shake hard before adding ice to build foam
Fresh lemon juice and quality whiskey make the drink
Fine‑strain to remove ice chips for a smooth head
Variations & Riffs
Classic cocktails inspire countless variations. Here are some popular riffs on the Whiskey Sour.
2:1:1 Classic
Sweeter early ratio emphasizing lemon and sugar.
Changes
Drier Sour
Uses only 1/2 oz syrup for a sharper, whiskey-forward profile.
Changes
New York Sour
Finished with a float of dry red wine for fruity depth.
Changes
Boston Sour
A common variation that adds egg white for a silky foam.
Changes
Ward Eight
Adds orange juice and grenadine, a 1898 Boston political creation.
Changes
Gold Rush
Modern riff using honey syrup instead of simple.
Changes
More to Explore
If you enjoyed this cocktail, these similar creations might capture your interest.
Boston Sour
A whiskey sour with a silky crown—bourbon, lemon, and simple syrup shaken with egg white for a classic foam.
Brandy Sour
A smooth, citrusy sour—brandy shaken with lemon, simple syrup, and optional egg white for a velvety cap.
Colonel Collins
A bourbon Collins—whiskey, lemon, and sugar lengthened with soda over ice.