The cocktail notebook · Whiskey
Whiskey Sour
Lemon-led, gently sweet, with bourbon warmth; no thick egg foam in this version. A whiskey sour made by shake and strain.
- Base
- bourbon whiskey
- Method
- Shake & Strain
- Glass
- Rocks glass for this on-the-rocks service
- Yield
- One drink
Recipe reference: IBA reference recipe. Optional egg white omitted. IBA does not define sugar syrup concentration; this course uses 1:1 by mass.
Whiskey Sour recipe
1 serving · IBA reference recipeMillilitres control this recipe. US fluid ounces are rounded to the nearest quarter ounce for convenience and are not a different recipe ratio. Dashes, spoons, leaves and other non-liquid measures are listed as written.
| Measure | Ingredient |
|---|---|
| 45 ml≈ 1.5 US fl oz | bourbon whiskey |
| 25 ml≈ 0.75 US fl oz | fresh lemon juice |
| 20 ml≈ 0.75 US fl oz | simple syrup, 1:1 sugar to water by mass |
Ice: Cubed ice for shaking; separate fresh cubes for serving. Garnish: Half orange slice and cocktail cherry.
Learning bar service? Continue with the Whiskey Sour in module 3 of the free course →
How to make it
- Chill the serving glass and prepare fresh ice.
- Measure bourbon, lemon and syrup into a shaker.
- Add cubed ice and shake until cold.
- Strain over fresh serving ice; add garnish with tongs.
Why it works: The sour balance does not depend on egg. Fresh serving ice keeps spent shaker ice out of the glass.
Common mistakes, useful fixes
Too sweet
verify syrup concentration, not just volume.
Flat flavour
check fresh lemon and correct measure.
Unexpected foam
do not add egg without disclosure.
Serving the guest
What to tell the guest
Our base version has no egg white; would you like me to explain the foam variation?
Dietary and product checks
Base recipe contains no egg. If using egg, use an approved pasteurised product and follow venue controls; wine variants may contain sulphites.
Variations
- An agreed egg-white version changes texture and allergens.
- New York Sour adds a wine float and needs its own measured specification.
Where does the Whiskey Sour come from?
Origin: United States, 19th-century repertoire; documented in Jerry Thomas’s 1887 guide. (Dated printed recipe; first invention not assigned)
The Whiskey Sour belongs to the older sour family: a spirit balanced with citrus and sweetness. Jerry Thomas’s 1887 guide prints a whiskey sour using bourbon or rye, lemon and sugar, offering a dated reference without proving a first inventor. The course’s modern recipe follows the IBA liquid quantities and omits its optional egg white. That omission matters: a sour is not defined by foam. Egg-white versions are a recognised texture variation, but they require an agreed recipe, an allergen conversation and appropriate handling. Teach the base balance before teaching a foamed version.
Whiskey Sour questions
Is egg white compulsory?
No. IBA lists it as optional; this teaching version omits it.
Why specify syrup concentration?
Different concentrations change sweetness and texture at the same volume.
From a recipe to a repeatable skill
Learn the method behind the order.
Whiskey Sour is a required study in Essential Cocktails & Bar Foundations, module 3: Sours and long sours. Establish a whiskey sour baseline without egg before advanced texture work.
The course is free. An optional paid certificate tests knowledge in an online exam; it is not an observed practical assessment or an accredited bartending qualification.