Best bourbon for a whiskey sour

You don't need an expensive bourbon for a great whiskey sour. Once bourbon is mixed with lemon juice and simple syrup, subtle barrel flavors are lost. After testing several pricier options including Woodford Reserve and Blanton's, I decided my favorite for this cocktail is Maker's Mark — smooth, balanced and affordable.

Short answer: yes. Egg white doesn’t add flavor, but it dramatically improves the texture of the drink. When shaken, it creates a creamy foam that makes the cocktail smoother and visually beautiful. If raw egg whites make you nervous, skip it — the cocktail will still taste great. In fact, egg whites were not part of the earliest recipes, which date back to the 1860s.

Favorite new terminology - the “dry shake”

A number of recipes I researched referred to doing a “dry shake” (meaning without ice) to maximize emulsification and foaminess of the ingredients before adding ice and shaking again. I had to look twice - a dry shake? There is nothing dry about a dry shake. Literally all the ingredients are wet. But whatever, I like it!

Does fresh lemon juice really make a difference?

Yes. Try for yourself if you don’t believe me. Squeeze your own fresh lemons for best results, 100%.

<a href="https://www.amazon.com/Cocktail-Maraschino-Fashioned-Manhattan-Protective/dp/B0CYNVF8LM/ref=sr_1_1?crid=2ASAX2NPYRCK4&dib=eyJ2IjoiMSJ9.dKcNdN8ya24m_NFXNCK3O-o_3MDO8rwuR3vN3BHIvQBD3BJtlwU3Wyr8vamZeZqo0ptR9ZaJgI3PLI_DlGK3EVFs4w7IK-9lTzY5yz3a4fMmNZWINjSbqWp08IuIePG65vYJRykv5J_7xQrM75Zwu0RmYJAf8MyhULQAiWkImKOwDhts-0EIBEw06dZjXE5TPOu108xe4jqTNFY-g5fpekAoVlepdCgyOvTvkh98348.IRrJQHIjQI3AW-_LZPku8a-fJs2N5uZApzlq5VvFOiM&dib_tag=se&keywords=luxardo+cherries&qid=1772892633&s=books&sprefix=luxardo+cherries%2Cstripbooks%2C124&sr=1-1">Luxardo's for me or none at all. Here is where you can spend the money you saved on bourbon!

Two drinks are better than one

My ratios make it much easier to make two drinks at a time than one. In particular, I use half an egg white per drink and it turns out to be a challenge to try to figure out how much half an egg white is and to measure it into the shaker. Anyway it’s much more fun to have this drink with a friend, partner or date!

This drink can be served neat in a chilled martini or coupe glass, but I prefer it with one large ice cube in a tumbler. My reasoning is simple: I like to enjoy this cocktail over time without fear that if I don’t drink it quickly, it will lose its chill.

Whiskey Sour Recipe

Description

This classic Whiskey Sour Cocktail combines bourbon, fresh lemon juice and simple syrup for the perfect balance of sweet and tart. Optional egg white creates a silky texture and beautiful foam, making this an easy bar-quality cocktail you can shake up at home.

Ingredients

Units Scale

4 ounces bourbon
2 ounces freshly squeezed lemon juice
2 ounces simple syrup
1 egg white (optional)
Ice
Maraschino cherries and/or orange peels, to garnish

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Instructions

Pour the bourbon, lemon juice, simple syrup, and egg white (if using) into a cocktail shaker.
Cover and shake vigorously without ice for 10–15 seconds to create a foam (this is called a “dry shake”).
Add ice and shake again for 10–15 seconds to chill.
Strain into two coupe glasses, or over two ice-filled tumblers if serving on the rocks.
Garnish each drink with a maraschino cherry, orange peel, or both

Notes

Simple syrup: Combine equal parts sugar and water and heat in the microwave for 1–2 minutes or in a small saucepan, stirring until the sugar dissolves. Cool before using.
Egg white: This recipe uses raw egg white to create the classic silky foam. Consuming raw eggs carries a small risk of foodborne illness. If you are concerned about this risk, use pasteurized egg whites or omit the egg white.
Cherries: Luxardo maraschino cherries are the best. If you can’t find them, try Bada Bing cherries.
Bourbon: Maker's Mark and Bulleit are great choices.
Ice: I recommend these large ice cube molds

Prep Time: 5 minutes
Category: Cocktail