Whiskey Sour Recipe

About the Whiskey Sour

The Whiskey Sour is a classic drink, certainly, but it's never been accused of being a pretentious one. Nor, thanks to its unassuming simplicity, has it ever held a seat at the table with some of its classic brethren, like the Martini or Manhattan. As cocktail historian David Wondrich once put it, the Whiskey Sour "is the fried-egg sandwich of American mixology: simple, dull, reliable in a pinch." We're inclined to defend its reputation, however. Because while the Whiskey Sour might not be as complex in flavor as the Manhattan, it gets the job done. And, with a few easy tweaks, it does so in style. First, be sure to use fresh-squeezed lemon juice—no bottled stuff or sour mix. Additionally, if you want a little more texture and froth, you can add an egg white to the mix. If you do, just be sure to give it a good, long shake without ice—known as a dry-shake—first. Then shake again with ice to chill and dilute.The Whiskey Sour cocktail can be served up or on the rocks, depending on the drinker's preference, and the type of whiskey doesn't matter too much (though American whiskey, like bourbon or rye, is pretty standard). Either way, give this cocktail some attention, and it will treat you right for years to come.