Whiskey Sour Recipe: With or Without Egg White

A whiskey sour is 45 ml bourbon, 25 ml fresh lemon juice and 20 ml sugar syrup, shaken with ice. Add an egg white and you get a silky drink with a soft white foam on top. It's one of the friendliest whiskey cocktails, even for people who don't love whiskey.

Whiskey Sour Recipe

Ingredients (1 drink)

• 45 ml (1½ oz) bourbon
• 25 ml (¾ oz) fresh lemon juice
• 20 ml (⅔ oz) sugar syrup
• 1 egg white, about 20 to 30 ml (optional)
• Angostura bitters, for garnish (optional)
• Ice

Method without egg white

1. Add the bourbon, lemon and syrup to a shaker.
2. Fill with ice and shake hard for about 10 seconds.
3. Strain into a rocks glass over fresh ice, or into a chilled coupe.

Method with egg white (the dry shake)

1. Add everything, including the egg white, to a shaker. No ice yet.
2. Shake hard for 10 to 15 seconds. This is the "dry shake". It whips the egg into foam.
3. Add ice and shake again for about 10 seconds to chill.
4. Strain into a chilled glass. Let the foam settle.
5. Add 3 drops of bitters on the foam. Drag a toothpick through them for a pattern.

Why Add Egg White?

Egg white doesn't add much flavor. It changes the texture. The drink feels smooth and round, the sharp edge of the lemon softens, and you get that thick white cap.

Is raw egg safe? For most healthy adults the risk is very low, especially with fresh eggs. If you're worried, or making drinks for someone pregnant or with a weak immune system, use pasteurized egg whites from a carton.

Vegan option: use 30 ml of aquafaba (the liquid from a can of chickpeas). It foams almost the same way.

Tips for a Better Whiskey Sour

1. Fresh lemon only. This drink lives or dies on the citrus.
2. Try a reverse dry shake. Shake with ice first, strain out the ice, then shake again without ice. Many bartenders get even thicker foam this way.
3. Use a higher-proof bourbon. Around 45 to 50% holds its flavor through the lemon and egg.
4. Balance to taste. If it's too tart, add 5 ml syrup. Too sweet, add 5 ml lemon.

Whiskey Sour Variations

New York Sour. A classic whiskey sour with a float of red wine on top. It looks stunning. See the New York Sour.

Penicillin. Blended scotch, lemon, honey-ginger syrup and a smoky float of Islay whisky. A modern classic. See the Penicillin.

Amaretto sour. Swap most of the bourbon for amaretto. Sweeter and nutty.

Maple sour. Use maple syrup in place of sugar syrup. Perfect in autumn.

The Sour Family

The whiskey sour is part of the big sour family: spirit + citrus + sweet. Once you know the pattern, you know dozens of drinks. The Daiquiri uses rum and lime. The Pisco Sour uses pisco and lime. The Margarita uses tequila, lime and orange liqueur.

Recipes for sours show up in the first American bartending guide, Jerry Thomas's book from 1862, so the drink has been popular for over 150 years.

Whiskey Sour FAQ

Bourbon or rye for a whiskey sour? Bourbon is the usual pick for a softer, sweeter drink. Rye makes it spicier and drier.

Can I use bottled sour mix? You can, but it tastes artificial. Fresh lemon and syrup take one extra minute.

What glass is used for a whiskey sour? A rocks glass with ice, or a coupe without ice. See types of cocktail glasses.

Why doesn't my whiskey sour foam? Skip the ice on the first shake, shake longer, and make sure the egg white is fresh.

Keep Exploring

Find more whiskey drinks in our best whiskey cocktails list.

Sitting at a bar? Mixlio scans the cocktail menu and tells you which drinks you're most likely to love.