Whiskey Sour
The sour that teaches the ratio. Egg white is optional, but ask first. Not everyone wants it.
6ozCocktail holds 6 oz of liquidStemmed, served up.Build
| Bourbon or rye | 2 oz60 ml1 oz30 ml1 ½ oz45 ml2 ½ oz75 ml3 oz90 ml |
| Lemon juice | 1 oz30 ml½ oz15 ml¾ oz20 ml1 ¼ oz35 ml1 ½ oz45 ml |
| Simple syrup | ¾ oz20 ml⅜ oz10 ml⅝ oz20 ml1 oz30 ml1 ⅛ oz35 ml |
| Egg white | ½ oz15 ml¼ oz7.5 ml⅜ oz10 ml⅝ oz20 ml¾ oz20 ml |
Rescaled to your 1 oz30 ml pour. Written around 2 oz60 ml.
Rescaled to your 1 ½ oz45 ml pour. Written around 2 oz60 ml.
Already built on your 2 oz60 ml pour.
Rescaled to your 2 ½ oz75 ml pour. Written around 2 oz60 ml.
Rescaled to your 3 oz90 ml pour. Written around 2 oz60 ml.
Tools
Contains raw eggRaw egg can carry salmonella. Pasteurised egg — fresh or cartoned white — works the same in a shaker and removes the risk; worth insisting on for anyone elderly or immunocompromised, and keep eggs refrigerated.
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Preparations
Simple Syrup20 minutessee method
Place 1 cup sugar and 1 cup water in a saucepan and bring it to boil, stirring to dissolve the sugar. Remove the pan from heat and let the syrup cool completely before using or storing.
Method
- Add everything to a shaker with no ice and shake hard for 10 seconds. That's the dry shake, and it's what builds the foam.
- Add ice and shake again until cold.
- Fine strain into a chilled cocktail glass, or over ice in a rocks glass.
- Garnish with a cherry and a lemon wedge.
Variations on this
- Smoky Whisky Sourhalf Islay Scotch, sweetened with maple
- Rosemary Bourbon Sourbourbon, sweetened with rosemary syrup
Mixology by Whiphttps://mixologybywhip.com/recipes/whiskey-sour
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