Whiskey Sour Recipe

The Whiskey Sour, a classic cocktail with a rich history, has evolved over time, bringing forth variations that enhance its flavor and texture. The first time I had a Whiskey Sour was back in college. Hastily made with sickly sweet sour mix and whatever well whiskey was behind the bar.

Unfortunately, I probably wasn’t the only one to fall victim to this common shortcut. I swore off Whiskey Sours and for good reason. A real Whiskey Sour made with fresh citrus, balanced flavors, and a frothy twist will leave you craving another sip.

Cocktail History

The Whiskey Sour made its debut in 1862, within the pages of Jerry Thomas’ influential cocktail book, “How to Mix Drinks.” The recipe consisted of bourbon, fresh lemon juice, and simple sugar. Initially, it did not include egg whites. However, over time, the addition of egg whites became popular, leading to variations like the Boston Sour or New York Sour.

For the purpose of this blog post, we’ll focus on the version with egg white, as it offers an undeniable frothy texture and adds so much character to the cocktail.

Perfecting the Whiskey Sour Technique

To create the ultimate Whiskey Sour, proper technique is key. Here’s a step-by-step guide:

1. Begin with a “dry shake”: Shake the cocktail ingredients (excluding ice) vigorously in a cocktail shaker. This dry shake helps break down the proteins in the egg white, resulting in a creamier and smoother texture. It prevents dilution that may occur if ice is added right away.
2. Shake with ice: After the dry shake, add ice to the shaker and shake vigorously for an additional 20-30 seconds. This is the chilling process.
3. Strain and serve: Strain the mixture into a double old-fashioned glass over fresh ice or serve it straight up in a coupe glass. The egg white will create a beautiful foam crown on the surface, enhancing the visual appeal and texture of your cocktail.

Are Raw Egg Whites in Cocktails Safe?

Not sure about using raw egg whites? I can’t make this call for you but I’ll tell you I do it all the time. Use fresh eggs at the very least. If you’re still weirded out by it, you can use pasteurized liquid egg whites sold in a carton. This will reduce the risk of foodborne illness from consuming raw eggs. As always, consume at your own risk.

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