The Whisky Sour is a classic expression of a “sour”, a cocktail category defined by a spirit, citrus juice, and a sweetener. The formula is ancient in concept, dating back to the days when sailors were given spirits mixed with lemon or lime to prevent scurvy and mask the rough flavors of ship-stored alcohol.
These eventually evolved into more refined versions as they moved onto land and into bars. The first printed mention of the Whisky Sour dates to 1862, in Jerry Thomas’s The Bartender’s Guide, widely considered the first cocktail book. But a letter in a Peruvian newspaper from 1870 credits Elliot Stubb, an English steward, with inventing the drink.
The Classic
At its core, a classic Whisky Sour recipe is simple:
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2 oz bourbon or rye whiskey
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¾ oz fresh lemon juice
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½ oz simple syrup
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Optional: egg white
Shake all ingredients vigorously with ice (and without, in the case of the “dry shake” method for egg white versions), then strain into a rocks glass over fresh ice. Garnish with a cherry or citrus. The result is bright and refreshing, with the whiskey providing warmth, the lemon a sharp tang, and the syrup smoothing it all out.
Global Variations
The cocktail has inspired countless riffs that reflect local spirits and flavor profiles:
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New York Sour: A float of dry red wine atop the traditional version adds visual drama and tannic complexity.
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Amaretto Sour: A popular 1970s twist using sweet Italian almond liqueur. Modern versions add bourbon and fresh citrus to give it structure and depth.
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Pisco Sour: A staple in Peru and Chile made with pisco, lime juice, simple syrup, and egg white, finished with aromatic bitters.
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Yuzu Sour: A Japanese riff that swaps lemon for fragrant, tart yuzu juice. It pairs especially well with Japanese whisky.
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Penicillin Sour: Created in New York, this smoky take features blended Scotch, fresh lemon, honey-ginger syrup, and a float of peaty Islay whisky.
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Maple Whisky Sour: A Canadian favorite, substituting maple syrup for sugar, paired with rye whisky.
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Irish Sour: Made with Irish whiskey, this version is often softer and more honeyed in flavor. Some variations add a dash of bitters or use elderflower liqueur.
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Smoked Sour: Popular in upscale bars, this version infuses smoke either through a smoked glass, smoked ice, or a smoky whisky like Laphroaig.
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Tamarind Sour: Found in parts of Southeast Asia and Latin America, tamarind pulp replaces lemon juice for a tangy-sweet-sour profile. Works well with bourbon or even mezcal.
The Egg White Divide
The most debated element of the Whisky Sour is egg white. While it doesn’t significantly alter the flavor, it adds texture, richness, and a visually appealing foam. For some, it makes the drink. For others, it’s off-putting due to dietary preferences, allergies, or food safety concerns. While the risk of salmonella from fresh eggs is minimal, some bartenders now use pasteurized eggs or substitutes like aquafaba (chickpea brine) to mimic the same effect. Purists argue that the original 19th-century sour was egg-free, and that any frothy embellishment is a modern flourish.
Final Pour
The Whisky Sour is both a classic and a chameleon. It also is my personal favorite. But always make sure to ask: “with or without egg?”
Image Credit: https://passthesushi.com/whiskey-sour/
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