Whiskey Sour Recipe
Make Whiskey Sour Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Whiskey Sour Cocktail
Method
Whiskey Sour Cocktail
Prepare ingredients and equipment
Chill a rocks glass (or coupe) by filling it with ice or placing it in the freezer. Measure out bourbon, fresh lemon juice, and simple syrup. Crack one large egg and separate the white into a small bowl or measure directly into the shaker — discard or reserve the yolk for another use.
Dry shake (emulsify egg white)
Add bourbon (2 oz), fresh lemon juice (0.75 oz), simple syrup (0.75 oz), and the egg white to a cocktail shaker without ice. Seal and shake vigorously for 10–15 seconds. This 'dry shake' emulsifies the egg white and creates a silky foam.
Wet shake (chill and dilute)
Open the shaker, add a generous handful of ice (about 1 cup). Seal and shake hard for another 10–15 seconds until the shaker is very cold to the touch and well diluted. This chills and slightly dilutes the cocktail.
Strain and garnish
Dump the ice out of the chilled serving glass if you used it to chill. Double strain the cocktail into the chilled rocks glass (or coupe) using a fine mesh strainer over a Hawthorne or julep strainer to remove small ice shards and create a smooth surface. Add 1–2 dashes of Angostura bitters on top of the foam and, using a toothpick or bar spoon, gently swirl the bitters into a simple decorative pattern if desired. Garnish with a lemon wheel or twist and an optional maraschino cherry placed on the rim or floated on the foam.
Serve
Serve immediately while the foam is fresh. Provide a short stirring straw if you like to mix the foam into the drink as you sip.