The recipe
for your table
Add all the ingredients to a shaker and first shake for 10 seconds without ice (dry shake) to create a beautiful foam.
Add ice and shake vigorously for another 15 seconds.
Double strain into a tumbler with a large ice cube.
Garnish the foam with a few drops of Angostura and use a cocktail pick to draw a pattern in it.
The story
The sour is one of the oldest cocktail families in existence: spirits, citrus and sugar—that's all there is to it. In the eighteenth century, sailors were already drinking rum with lemon juice to prevent scurvy, and when the formula reached land, variations emerged with every spirit imaginable. The Whiskey Sour first appeared in Jerry Thomas' famous bartending guide from 1862 and has never disappeared from menus since. The version with egg white—once called a 'Boston Sour'—is now the standard in better bars.
The right glass
Serve a Whiskey Sour 'on the rocks' in a low whisky glass or tumbler. Choose a model from 30 to 37 cl with enough width to leave room for a large ice cube and a generous layer of foam. A crystal-clear glass beautifully highlights the contrast between the golden-yellow cocktail and the white foam. Prefer it 'straight up'? Then a coupe is a stylish alternative. If you prefer to serve it straight up without ice, our champagne coupe glasses are a perfect match.
RCR Any Tumbler 34 cl (6 pieces)
Chef & Sommelier Vigne Tumbler 37 cl (6 pieces)
Both sets — € 59.94 together, free shipping from € 50.
Variations & twists
A New York Sour gets a float of red wine over the foam—a spectacular color effect that’s surprisingly delicious. Replace the simple syrup with honey and you have a Gold Rush. Without egg white, it’s crisper and fresher; with it, softer and creamier. Both schools are right. Looking for more inspiration? Browse all 80 cocktail recipes.
Serving tip
Replace the simple syrup with maple syrup for an autumnal variation that works wonderfully. Aquafaba (chickpea liquid) creates the same foam as egg white, but is entirely plant-based.
The 3:2:1 ratio and how strong it is
The sour formula is 3:2:1, here 4.5 cl bourbon, 3 cl fresh lemon juice, and 1.5 cl simple syrup. That ratio is a starting point, not a rule: with a sweet bourbon, 4.5 to 3 to 1 works better, while with a spicy rye, 4.5 to 2.5 to 1.5 is better. After shaking twice, you’ll have about 12 cl in the glass with 1.8 cl of pure alcohol, or around 15 percent. Always measure the lemon juice after squeezing, because one lemon yields 3 cl and another more than 5.
The dry shake: how to create the foam
The foam forms because the proteins fold around air bubbles, and that only works without ice. So first shake all the ingredients without ice for ten seconds; the liquid will become pale white and noticeably thicker. Only then add ice and shake for another fifteen seconds to chill and dilute. Double-strain so no ice chips end up in the foam. Let the cocktail sit for half a minute after pouring before adding drops of Angostura, so the pattern stays neat.
Without egg: aquafaba as a substitute
The liquid from a can of chickpeas, aquafaba, does almost the same thing as egg white. Use 2 cl per cocktail, about two tablespoons, and shake exactly as above: first for ten seconds without ice, then for fifteen seconds with it. The foam is slightly airier and lasts almost as long, and you won’t taste it at all. A 400-gram can yields about 12 cl of liquid, enough for six cocktails; it keeps for three days in the refrigerator and freezes perfectly well in an ice cube tray.
Whiskey Sour or Amaretto Sour
Both follow the same template, but the base shifts the balance. The Whiskey Sour relies on 4.5 cl bourbon with 1.5 cl syrup; the Amaretto Sour uses 4.5 cl almond liqueur, which is already quite sweet, and therefore needs hardly any syrup, plus often 1.5 cl bourbon for balance. If you are looking for a cocktail that finishes dry and warm, the whiskey version is the right choice; if you want something sweeter with a marzipan note, choose amaretto. The foam technique and glass are identical for both.
Frequently asked questions
What is in a Whiskey Sour?
A Whiskey Sour consists of 4.5 cl bourbon, 3 cl fresh lemon juice and 1.5 cl sugar syrup, optionally with egg white for the foam. First shake it for ten seconds without ice, then for fifteen seconds with ice, and garnish the foam with a few drops of Angostura bitters.
What is the best whiskey for a Whiskey Sour?
A robust bourbon gives sweet vanilla and caramel notes, while rye makes it drier and spicier. A more expensive bottle is not necessary: a good mid-range whiskey mixes best, because lemon and sugar overpower the finest nuances anyway. Do choose one with at least forty percent ABV.
Is there a recipe for a Whiskey Sour without egg?
Yes, and that is the historical version: simply leave out the egg white and shake the bourbon, lemon juice and syrup with ice for fifteen seconds. It will be crisper and fresher, without a layer of foam. If you still want foam but no egg, use 2 cl of aquafaba, as chickpea liquid creates the same effect.
What is in a Sour cocktail?
Every sour follows the same template: spirit, fresh citrus and sugar, often in a 3:2:1 ratio. Replace the bourbon with amaretto, pisco or gin and you get another classic. Serve on the rocks in a low tumbler holding 30 to 37 cl; see our whiskey glasses.
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