Whiskey Sour

Think of the Whiskey Sour as a citrusy version of the Old Fashioned. Fresh lemon juice makes it the perfect complement to sunny, Southern-fried days and the kind of humidity they invented cornstarch for. Many bartenders add egg whites, but the earliest printed recipe (in Jerry Thomas’ 1862 tome The Bartenders Guide) doesn’t call for them. We’re with Jerry on this one.

Dry, Sour


  • 2 oz Whiskey
  • .5 oz Simple Syrup
  • .75 oz Lemon Juice
  • Orange Slice
  • Cherry


Step one

Add all ingredients to a shaker tin, then add ice.

Step two

Shake well and strain into a rocks glass over fresh ice (the bigger the cubes, the better).

Step three

Garnish the drink with a flag (an orange slice skewered with a brandied cherry).

Contributed by Supercall

Mix It Up!

For a frothy variation, add 0.75 oz (approx. 1 egg's worth) of separated egg whites. To give the drink more depth, add 2 hefty dashes of your favorite cocktail bitters. Also, different whiskeys can change the complexion of a Whiskey Sour completely, so feel free to experiment!

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