📝 About This Recipe
Dating back to the mid-19th century, the Whiskey Sour is the ultimate masterclass in balancing sharp citrus acidity with the rich, oaky warmth of bourbon. This version utilizes the 'Dry Shake' technique to create a luxurious, silken foam head that mimics the texture of a cloud. It is a sophisticated, timeless cocktail that proves how three simple elements—spirit, citrus, and sugar—can achieve liquid perfection.
🥗 Ingredients
The Spirit & Body
- 2 ounces High-Proof Bourbon Whiskey (Look for 90-100 proof for better structural integrity)
- 3/4 ounce Fresh Lemon Juice (Freshly squeezed and fine-strained)
- 3/4 ounce Rich Simple Syrup (2:1 ratio of sugar to water for a heavier mouthfeel)
- 1 large Egg White (Pasteurized and chilled; provides the signature froth)
The Aromatics & Garnish
- 3-4 dashes Angostura Bitters (Used for both flavor and aromatic decoration)
- 1 piece Luxardo Maraschino Cherry (Authentic dark cherry in syrup)
- 1 twist Lemon Peel (Express the oils over the glass)
The Essentials
- 1 handful Large Ice Cubes (Clear, dense ice prevents over-dilution)
- 1/2 cup Granulated Sugar (For the homemade syrup)
- 1/4 cup Filtered Water (For the homemade syrup)
👨🍳 Instructions
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1
Begin by chilling your rocks glass or coupe glass in the freezer for at least 10 minutes to ensure the cocktail remains crisp.
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2
Prepare the rich simple syrup by combining 1/2 cup sugar and 1/4 cup water in a small saucepan over low heat; stir until dissolved, then cool completely.
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3
Squeeze fresh lemons through a fine-mesh strainer to ensure no pulp or seeds enter the mix; you need exactly 3/4 ounce.
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4
Carefully crack the egg and separate the white into a small bowl, ensuring no yolk is present, as fat will prevent the foam from forming.
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5
Add the 2 ounces of bourbon, 3/4 ounce of lemon juice, and 3/4 ounce of rich simple syrup into a clean cocktail shaker.
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6
Add the egg white to the cocktail shaker. This is the 'Dry Shake' phase.
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7
Seal the shaker tightly and shake vigorously without ice for 15 seconds. This emulsifies the egg white and creates a thick, stable foam.
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8
Open the shaker and add 4-5 large, solid ice cubes.
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9
Seal again and perform the 'Wet Shake' for another 12-15 seconds until the outside of the shaker feels frostily cold.
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10
Double strain the mixture through a Hawthorne strainer and a fine-mesh tea strainer into your chilled glass to catch any ice shards.
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11
Wait 10 seconds for the foam to settle into a distinct white layer on top of the amber liquid.
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12
Carefully drop 3-4 dots of Angostura bitters onto the foam. Use a toothpick to drag through the dots to create a decorative heart pattern.
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13
Express a lemon twist over the glass by squeezing the peel skin-side down, then discard the peel or use it as a garnish.
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14
Skewer a Luxardo cherry and place it gently on the foam or at the bottom of the glass to finish.
💡 Chef's Tips
Always use fresh lemon juice; bottled juice has a metallic tang that ruins the balance. If you are vegan, substitute the egg white with 1/2 ounce of aquafaba (chickpea liquid) for the same frothy effect. The 'Dry Shake' (shaking without ice first) is the secret to a professional-grade foam height. Use a high-rye bourbon if you prefer a spicier kick, or a wheated bourbon for a smoother, sweeter profile. Ensure your simple syrup is completely cold before adding it to the shaker to prevent premature dilution.
🍽️ Serving Suggestions
Serve alongside salty appetizers like smoked almonds or truffle popcorn to contrast the sour notes. Pairs beautifully with a rich, grilled steak or fatty pork belly dishes. Enjoy as a 'nightcap' accompanied by a square of 70% dark chocolate. Serve in a heavy-bottomed crystal rocks glass for a classic feel, or a chilled coupe for a modern aesthetic. Excellent when sipped on a cool autumn evening by a fireplace.