Whiskey Sour Recipe (with or without Egg White)

The whiskey sour is one of the original American cocktails, dating to the 1860s, and it still sets the standard for balance. At its core it is a spirit, a citrus, and a sweetener in the reliable 2:1:1 ratio, which is easy to remember and easy to scale. Bourbon is the classic base because its vanilla and caramel notes stand up to bright lemon, though rye gives a spicier, drier result. The optional egg white does not change the flavor much, yet it transforms the texture into something soft and frothy with a glossy white head. Below you will find the exact measures, the dry-shake technique, a ratios chart to dial in your own version, and answers to the questions people ask most.

The one trick that separates a good sour from a great one is the dry shake. When you use egg white, shake everything with no ice first so the protein whips into a stable foam, then add ice and shake again to chill and dilute. Without egg white you can go straight to a single iced shake. Either way, shake harder and longer than feels necessary, about 15 seconds per pass, so the drink is properly cold and the foam holds.

• Always squeeze fresh lemon juice; bottled juice tastes flat and dull.
• Keep your simple syrup consistent (1:1 sugar to water) so your ratios stay predictable.
• For egg white, dry shake first, then shake again with ice for the best foam.
• Use plenty of fresh, cold ice so the drink chills fast without over-diluting.
• Finish an egg white sour with a few drops of Angostura for aroma and a pretty pattern.
• Swap bourbon for rye when you want a spicier, drier sour.

Do I have to use egg white?

No. The egg white is purely for texture, giving the drink a soft, frothy foam cap. Leave it out and you still get a classic, balanced whiskey sour with the same flavor.

Is raw egg white safe to use?

The risk is low but not zero. To be safe, use pasteurized egg whites (fresh or from a carton), which give the same foam without the food-safety concern. Avoid raw egg for anyone pregnant, elderly, or immunocompromised.

What whiskey is best for a whiskey sour?

A standard bourbon works beautifully; its vanilla and caramel notes balance the tart lemon. Rye makes a spicier, drier sour. Save your rare, high-proof bottles and reach for a solid mid-shelf pour.

What is the difference between a whiskey sour, a Boston sour, and a New York sour?

A Boston sour is simply a whiskey sour made with egg white. A New York sour adds a float of dry red wine poured over the back of a spoon on top of a standard sour.

Can I batch whiskey sours ahead of time?

Yes, for parties, pre-mix the bourbon, lemon, and syrup in advance and refrigerate. Shake with ice to order. If you want egg white, add and dry shake it per drink rather than batching it.

Please enjoy responsibly. A standard whiskey sour contains about 2 oz of 80-proof spirit, roughly one and a third standard drinks. Never serve alcohol to anyone under 21, and never drink and drive.