Whiskey Sour

always use the egg white and two shots of bourbon or else the lemon overpowers everything

• Meggen MT

• Whitefish, MT

• 2/27/2024

Good to add egg white 1/4 oz to the shaker👌🏻

• Anonymous

• Tampere Finland

• 4/8/2023

My bf and I usually make this as written but just snort the baking soda on the side!

• Canada Tacos

• Calgary, AB

• 4/8/2022

I like a little less simple syrup--maybe 1/2 oz. And I love a New York sour. Same recipe, but float a tablespoon or two of fruity red wine on the top.

• LauraH

• Seattle, WA

• 12/6/2021

Best when usin2 shots

• Anonymous

• Virginia beach,va

• 8/12/2021

Perfect, perfect, perfect !!! Love the sweet to tart flavor, with a cherry on top.

• Saffira

• Cleveland, ohio

• 8/5/2021

A simple cocktail and now a new favorite! I’ll try straight up next.

• Carol

• Rockford, IL

• 6/11/2021

Was great really enjoyed them

• Smiley

• Indiana

• 5/25/2021

I typically like mine a little more tart, so I go with 1 fl oz lemon juice to 3/4 fl oz syrup. But equal parts sour-to-sweet is a solid place to start. And don't mind the naysayers: you can totally have your whiskey sour on the rocks, particularly if you're omitting the egg white that would make it a Boston sour (in which case the ice might hamper the foamy presentation, but that's really its only sin). It's a matter of preference -- just make sure you're using good ice to avoid off flavors. Pro tip: Upgrade by gently adding a float of 1/2 fl oz or so of red wine on top to make it a New York sour. Bliss.

• Erik

• Houston, TX

• 5/12/2021

Whiskey Sours should never be served over Ice. It will only dilute the drinks profile. This drink has traditionally been served and should still be served, ‘UP’. Otherwise from that note, the balance should be a fraction of a hairline just over or just under the balance spectrum ratio to ensure the notes of the Whiskey itself are still able to shine through to the drink palette. Not a bad recipe.

• Nathan Baldwin

• New York City

• 5/11/2021

Great classic cocktail. But, when I’m in a hurry, as a variation on the Forkey-Fingers method below, I take a shot of whiskey like a tequila shot and sub in the baking soda for the salt and the lime for the lemon. CHEFS KISS.

• Marv

• Portland, Maine

• 4/21/2021

OK, I'm not familiar with Whiskey sours, so maybe I'm way off but do y'all mean soda WATER and not BAKING soda? Either that or y'all are getting high off your own product. :-p

• lmcmaey

• Montreal, QC

• 3/3/2021

I tried baking soda AND bourbon (ok, I just used cheap whiskey) and boy was that a good decision. Will never make a whiskey sour without it again. Some other modifications I found necessary was substituting the shaker (not fancy enough) for a good strong spoon stirring.

• Jim Spoon Fingers

• Anchorage, Alaska

• 2/24/2021

This is my "go-to" Friday night cocktail, but I use a good, herbal/floral honey in place of the simple syrup. I think I got that recipe here as well and it was called a "Gold Rush." The honey adds a little complexity to the flavors, without veering wildly from the flavor profile of the classic.

• Mary

• Twin Cities, Minnesota

• 2/4/2021

Tried out Mr. Forky-Fingers substitution of baking soda for whiskey. You know, it sounded crazy but just really perfected an already fantastic recipe. Tasted like a cool water hitting the back of your throat after running around with your pals on a hot summer day in the fields of the Piedmont in Georgia.

• Kaveh

• Atlanta, GA

• 2/1/2021