The Ultimate Whisky Sour Guide - Recipes, Choosing the Best Whisky and Twists on the Classic
Whether you’re already well-versed on this whisky staple - you could call it being sweet on the sour - or you’re exploring a new world of whisky flavour and want to master one of the all time best whisky cocktails, there’s always a reason to consider the Whisky Sour.
For many, it’s a perfect whisky cocktail - it looks distinguished, it tastes distinct and it’s surprisingly simple to make. Mastering this simple but sophisticated cocktail will always mean you have an ace up your sleeve, whether it’s to impress guests or pour yourself the perfect treat.
We’ve got everything you need to know to enhance and elevate the flavour every time.
History of the Whisky Sour
Before we delve into the Whisky Sour, you might be curious about what is meant by a Sour cocktail. While the name might be somewhat deceiving - it doesn’t always conjure up the idea of flavour - Sours are just the name given to a family of cocktails that contain a simple combination of a base spirit or liqueur, citrus juice as the sour element and a sweetener, like sugar or simple syrup.
Because of the easy combination of ingredients, Sours are akin to a punch and why their origins aren’t as glamorous as one might expect. The cheapness of some of the ingredients and the ease at which they can be combined meant that Sours got their start on the sea.
Around the 19th century, travelling by sea was not a luxury cruise. It was dangerous, and sailors found it difficult to find clean, fresh water on long voyages, making durable spirits like whisky and rum a popular alternative. As well as scarcity of water, sailors would struggle with access to fresh fruits, causing scurvy. Enter the lemon.
Bitter in taste but bountiful in flavour and virtue, sailors would use hardier citrus fruits like lemons, limes and oranges to make concoctions from the spirits and the fruits.
Of course, the Whisky Sour as we know it today has much more flair, and Sours - including Gin Sours and Brandy Sours - started popping up in bartenders guides and menus from as far back as 1862, with Jerry Thomas’ The Bartender’s Guide widely cited as the first known recording.
How to make a classic Whisky Sour recipe
Today, the Whisky Sour has evolved from its humble origins, but that doesn’t mean it’s become difficult to master. Now, the biggest change is the addition of egg white, giving the cocktail its signature foamy top that makes the Whisky Sour a treat for the eyes as well as the tastebuds.
To make a signature Whisky Sour, you'll need:
50ml (1.75oz) single malt whisky (something like the Lagavulin 8 Year Old Single Malt is great for a classic serve, with the peat and smoke balancing the sour)
35ml (1.2oz) lemon juice
10ml (0.3oz) sugar syrup (2 parts sugar dissolved over heat into 1 part water)
2 dashes Angostura bitters
½ fresh egg white
Lemon peel and maraschino cherry
Ice
To make:
Add the whisky, juice, syrup, bitters and egg white into a cocktail shaker
Close and shake
Open the shaker and add ice, then shake until cold
Strain the mixture into a coupe
Garnish with a cherry and lemon peel.
What does a Whisky Sour taste like?
When made the classic way, a Whisky Sour should feel like a balance - tart, tangy flavours with just the right hint of sweetness and a hint of creaminess from the egg white. With the warmth of the whisky, the sharpness of the citrus and the notes of sugar, the end result is that the Whisky Sour is not too much of anything - it’s not too sour, but it’s not too sweet.
What whisky is best for a Whisky Sour?
The choice of whisky always has an influence on the taste of a cocktail. Unlike other spirits such as vodka or gin, whiskies can vary greatly in taste, texture and more. We spoke to Charlotte Barker, a whisky specialist and ambassador for luxury malts, about how to put together the perfect malt for a whisky sour depending on your taste preference.
She explains: 'Bourbon is always the classic choice for a whisky sour - it has the traditional sweet, toasty vanilla notes that give this drink a special richness.
However, if you want to experiment with the balance of notes, Charlotte suggests mixing it with 'a fruity Speyside whisky or a smoky island whisky. The Singleton 12 Year Old has a balanced blend of orchard fruits, sweet nuttiness and a hint of espresso notes that add depth to a whisky sour.'
'Or if you're feeling really adventurous, why not add a peated whisky? Smoke is inherently dry on the palate, so when combined with egg whites, we need a sherry finish to sweeten (and balance) things out. I recommend the Talisker Distiller's Edition, which is approachable, has warming BBQ smoke, is jam-packed and makes a delicious whisky sour with the red fruit of the sherry.'
When life gives you lemons, make whisky sours
-W.C. Fields
How to make a perfect Whisky Sour, as told by the experts
Charlotte has shared what she looks for in a whisky, but what does she do to always ensure an exquisite - and expert - Whisky Sour?
She explains, 'It comes down to texture, dilution, and balance. Texture comes down to how it feels in our mouth. Weird to think about, but with a whisky sour we need the fluffiness. Looking at one, it appears as the white frothy top (almost like head on a good pint!), and through drinking it feels smoother, pillowy soft, and oh-so drinkable. To achieve this, we do something called dry shaking – where we shake without ice in a whipping motion to fluff the egg white up, just like making meringues. And never fear if the thought of egg white scares you! Instead of removing it altogether, try a vegan foaming bitter to ensure a delightful texture each time.'
Another tip is understanding dilution.
'Dilution is simply how watery your drink is. We don’t want the burn of neat alcohol, nor the sting of bright acid so a Whisky Sour needs dilution. Here ice is your friend! Make sure the glass you’re pouring the sour into has fresh ice up to the top. The more ice, the less watery it gets.'
As for balance? Don't overcomplicate it. 'If in doubt go for a 2:1:1 ration of whisky : citrus : sugar.'
Whisky Sour recipes with a twist
Once you’re in with the world of malts, you know that no other spirit can be as surprising, layered and prime for exploration. You can find your own flavour and favourite way of putting a personal touch on a traditional pour - and the Whisky Sour is a perfect example.
Here, we’ve picked some inspired ways of taking your Whisky Sour to new levels.
New York Sour recipe
The simple act of adding one ingredient on top of a classic Whisky Sour adds another whisky cocktail to your repertoire - this is known as a New York Sour. It has a subtle addition of dryness that can transform the flavour entirely.
You’ll need:
60ml (2oz) bourbon
30ml (1oz) lemon juice
15ml (0.5oz) simple syrup
½ of a fresh egg white, or 15ml of Aquafaba
1 dash of Angostura bitters
15ml (0.5oz) red wine
To make:
Add your whisky, juice, syrup, bitters and egg white into a cocktail shaker
Close and shake
Open the shaker and add ice, then shake until cold
Strain the mixture into a coupe or Old Fashioned glass
Top with red wine.
Maple Whisky Sour
If your palate veers more into the sweet than the sour, this is a sugary-sweet twist on the sour that still respects the core flavour profile of a Whisky Sour.
You’ll need:
50ml (1.75oz) whisky
25ml (0.75oz) lemon juice
15ml (0.5oz) maple syrup
½ fresh egg white
To make:
Add all ingredients to a cocktail shaker and dry shake
Open the shaker, add ice and shake again.
Double strain into an Old Fashioned glass or a coupe
Garnish with a zest of lemon.
Explore the world of Malts
From American bourbon to Scotch whisky, read our handy guide to the different types of whisky, how they’re made and how they differ.
From peaty whisky to fruity whisky, lean on our expert insights to discover the full variety and character of different whisky flavours.
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