Whiskey Sour

Bourbon Whiskey

Bourbon is the backbone of the Whiskey Sour, providing a rich, sweet, and slightly smoky flavor profile that balances beautifully with the tartness of the lemon juice. We recommend using a bourbon that is at least 45% ABV, as this higher proof offers a robust character that stands up to the other ingredients. Brands like Bulleit Bourbon and Elijah Craig Small Batch are excellent choices, as they deliver a spicy kick and a smooth finish that enhance the overall complexity of the cocktail. If you prefer a sweeter profile, consider using Maker's Mark, which has a softer, more caramel-forward flavor. For a twist, you could also experiment with rye whiskey, which will introduce a spicier, more herbal note to the drink, altering its character significantly.

Fresh Lemon Juice

Fresh lemon juice is essential for achieving the bright, zesty acidity that defines the Whiskey Sour. The choice of fresh over bottled juice cannot be overstated; fresh lemon juice provides a vibrant flavor and aromatic qualities that elevate the cocktail. When selecting lemons, look for ones that are firm and heavy for their size, indicating juiciness. The balance of tartness from the lemon juice complements the sweetness of the bourbon and simple syrup, creating a harmonious blend. If you're in a pinch, you can use bottled lemon juice, but be aware that it often contains preservatives that can dull the flavor. For a unique twist, consider using other citrus fruits like lime or grapefruit, which will change the drink's profile while still maintaining that essential sour element.

Simple Syrup

Simple syrup is the sweetening agent in the Whiskey Sour, providing a smooth sweetness that balances the acidity of the lemon juice. It’s made by dissolving equal parts sugar and water, and its neutral flavor allows the bourbon and lemon to shine. For a richer flavor, you can use a demerara or turbinado sugar syrup, which adds a hint of caramel and molasses notes. When preparing simple syrup, it’s best to make it in small batches and store it in the refrigerator, where it can last for about a month. If you want to experiment, consider infusing your simple syrup with herbs or spices, such as mint or ginger, to add an extra layer of complexity to your cocktail.

Egg White (Optional)

The addition of egg white in a Whiskey Sour is optional but highly recommended for those looking to enhance the cocktail's texture and visual appeal. The egg white creates a silky mouthfeel and a frothy top, which not only makes the drink more luxurious but also helps to mellow the sharpness of the lemon juice. When using egg white, it's important to use fresh eggs and to perform a dry shake (shaking without ice) first to emulsify the egg white before adding ice and shaking again. If you're concerned about using raw egg, pasteurized egg whites or aquafaba (the liquid from canned chickpeas) can be excellent alternatives that provide similar frothiness without the risk. Keep in mind that omitting the egg white will result in a more straightforward, less creamy cocktail, but the core flavors will still shine through.