Whiskey sour
- Alice Lascelles
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Serves 1
Easy
Prep: 5 mins
Cook: 5 mins
A star rating of 4.7 out of 5.13 ratingsRate
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Dust off that cocktail shaker and mix yourself – or your dinner party guests – a classic whiskey sour. You can make it without egg white, but it won't be as silky
Gluten-free
Vegetarian
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For a non-alcoholic alternative to this warming classic, checkout our whiskey sour mocktail recipe. You may also like to see our review of the best Irish whiskeys to buy, best whiskey gift guide and list of best Japanese whiskeys.
Ingredients
Nutrition
Units:
MetricUS
- 50ml bourbon
- 35ml lemon juice
- 12½ml 2:1 sugar syrup
- 2 dashes bitters
- ½ fresh egg white
- ice
- 50p-sized piece of lemon zest
For the garnish
-
slice of orange
and a cherry on a stick
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Nutrition: Per serving
- kcal171
- fat0g
- saturates0g
- carbs9g
- sugars9g
- fibre1g
- protein2g
- salt0g
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Method
-
step 1
Shake all of the ingredients (except for the lemon zest) hard with ice and strain into an ice-filled rocks glass. Squeeze the lemon zest, shiny side down over the drink so the scented oils spray across the surface. Discard the zest, add the garnish and serve.
RECIPE TIPS
NEW YORK SOUR
Simply make your whiskey sour as usual, and then pour 25ml of red wine over the back of the spoon onto the surface of the drink, so it rests on the top in a crimson layer. For best results, use something reasonably fruity like a shiraz or a merlot. This also works with port.
WHISKEY & GINGER SOUR
Whiskey, ginger and lemon are natural partners, so try adding a dash of ginger liqueur – King’s Ginger Liqueur, which was created for King Edward VII in 1903, is top-notch.
AMARETTO SOUR
In this recipe by American bartender Jeffrey Morgenthaler, the bracing whiskey sour reveals a sweeter, more indulgent side thanks to the addition of a splash of amaretto.
MAKE THE SUGAR SYRUP
To make a 2:1 sugar syrup, tip 200g caster sugar into a saucepan and pour over 100ml water. Stir and heat gently over a low heat until the sugar has dissolved. Leave to cool, then store in the fridge.
Recipe from Good Food magazine, January 2018
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A star rating of 4.7 out of 5.13 ratings
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