The Whiskey Sour, Done Right

A whiskey sour is whiskey, lemon juice, sugar, and (optionally) egg white. Three ingredients in the strict version, four in the silky version. The proportions and the technique determine whether you end up with a balanced, foamy, lemon-forward classic or a flat-tasting mistake. Here's the form we follow.

Ingredients

• 2 oz Zanja-Madre Rye (or Zanja-Madre Bourbon)
• 0.75 oz fresh lemon juice (no bottled)
• 0.5 oz simple syrup (or 0.75 oz if you like it sweeter)
• 1 egg white (optional but recommended)
• 2 dashes Angostura bitters (for the float)
• Brandied cherry, lemon wheel

Method

1. Add whiskey, lemon juice, simple syrup, and egg white (if using) to a shaker without ice.
2. Dry shake — hard — for fifteen seconds. This emulsifies the egg white into foam.
3. Add ice. Shake again for ten seconds.
4. Double-strain into a chilled coupe.
5. Float a few drops of Angostura bitters on the foam. Garnish with the cherry and lemon wheel.

Notes

Fresh lemon juice always. Bottled lemon juice tastes like cleaning product. Squeeze a fresh lemon. The difference is the entire drink.

The egg white. Optional, but it's the difference between a whiskey sour that's good and a whiskey sour that's exceptional. Egg white emulsifies into a thick, silky foam that holds the bitters float and softens the texture. If you're squeamish, aquafaba (chickpea liquid) works as a vegan substitute.

Rye vs. bourbon. Both work. Rye is sharper and more interesting against the lemon. Bourbon is softer and more dessert-like.

Variations

• New York Sour. Float 0.5 oz red wine on top of a finished whiskey sour. Striking visually and surprisingly good.
• Penicillin. Add a barspoon of honey-ginger syrup and a smoky Scotch float. The modern classic.
• Boston Sour. Same recipe, served on the rocks instead of up.

Where to next

Shop Zanja-Madre Rye or Bourbon, learn the difference between bourbon and rye, or try a Manhattan.