Whiskey Sour

The Whiskey Sour has a citrusy, sweet, spirit-forward flavor profile. The Whiskey Sour dates back to 1862 and remains one of the most beloved cocktails in the sour family. The optional egg white transforms it into a silky, frothy masterpiece known as a Boston Sour. Its balance of bourbon warmth, citrus brightness, and gentle sweetness makes it endlessly drinkable.

A Whiskey Sour requires 6 ingredients: Bourbon Whiskey, Fresh Lemon Juice, Simple Syrup, Angostura Bitters, Maraschino Cherry, Egg White.

A Whiskey Sour takes about 5 minutes to prepare and is considered medium difficulty.

A Whiskey Sour is traditionally served in a Rocks glass or coupe, garnished with Lemon wheel and maraschino cherry.

Yes, you can make a mocktail version of the Whiskey Sour by substituting the spirits with non-alcoholic alternatives such as seedlip, non-alcoholic distilled spirits, or flavored syrups and juices that mimic the original flavor profile.

Born in the saloons of 1862 America, the Whiskey Sour emerged during an era when 'sour' cocktails ruled the roost. The original recipe appeared in Jerry Thomas's groundbreaking 'How to Mix Drinks,' cementing its place in cocktail history. This was the drink that helped civilize the Wild West, offering a sophisticated alternative to straight whiskey shots. The sour family—encompassing whiskey, brandy, and gin variations—became the foundation of American mixology. The addition of egg white, creating the Boston Sour variant, gained popularity in the early 1900s when bartenders discovered that a whole egg could transform the drink's texture into something almost magical. During Prohibition, the Whiskey Sour survived by adapting to whatever spirits were available, though it truly flourished again in the post-war cocktail renaissance. Today's craft cocktail movement has embraced this classic, with bartenders exploring different whiskeys, house-made syrups, and premium citrus to elevate the original formula while respecting its elegant simplicity.