The Whisky Sour is the model of the sour family: a spirit, acidity and sugar. It is made in a shaker, which chills, dilutes and aerates the cocktail in a few seconds.
Ingredients
- 50 ml bourbon
- 25 ml fresh lemon juice
- 20 ml sugar syrup
- Optional: an egg white, for a foamy texture
- Ice cubes
Method
- Pour the bourbon, lemon juice and syrup into the shaker, measuring with the jigger.
- With an egg white: first shake without ice for about ten seconds to build the foam.
- Add ice, close the shaker and shake hard for about fifteen seconds.
- Strain through the Hawthorne strainer and the fine strainer, into a rocks glass over ice or into a coupe.
The bartender’s tip
Double straining holds back ice shards and lemon pulp: the cocktail is smoother and the foam cleaner. Read our guide Double straining: why and how?.
Please drink responsibly. Alcohol abuse is dangerous for your health.
