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Whiskey Sour Recipe?

Anyone know a recipe for a great whiskey sour, whether it's from scratch ingredients or with a favorite mixer? What's your preferred whiskey in it?

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  1. my dad would take a 4 oz can of frozen lemonade, dump it into a blender filled with ice, refill the empty lemonade can with whiskey, dump it into the blender, mix until all the ice has been chopped up, serve in a pony glass with a cherry, and enjoy!

    then he would go and make himself a Manhattan, the Whiskey Sour was for my Mom and Aunt.....

    1 Reply
    1. re: Hammie


    2. This is my favorite recipe for Whiskey Sours. I do not prefer to use mixes. I think the end product tastes fresher, but many swear by mixes. Here it is.

      the juice from 2 lemons
      the juice from 2 limes
      2/3 c simple syrup (simple syrup is 1 c water and 1 c sugar
      heated till sugar is dissolved.Chill)
      1 c Jack Daniels (my preference)

      1. 2 oz bourbon
        2 oz lemon juice
        1 oz simple syrup

        shake with ice

        and bottled mixers are not worth mentioning.... ever.

        6 Replies
        1. re: ashwood

          I have been on a real whiskey sour kick lately. I tweak it a little by adding the following.

          Zest of 1/2 lemon. (I use one of those microplane graters)
          One or two drops (not dashes) Peychaud's bitters
          One scant drop Angostura bitters

          I find the lemon zest and the bitters round the drink out nicely. If you noone told you, you would not even know they are there.

          Have been tempted to try the old school egg-white thing as well...

          1. re: StriperGuy

            For me the egg white is really key to making this drink fantastic. Here is the recipe I've been using and loving:

            2 oz Whiskey (Your Choice)
            1 oz Lemon Juice
            1/2 oz Simple Syrup
            1/2 Fresh Egg White
            1 Dash Fee Brother's Old Fashioned Bitters
            2 Dashes Regan's Orange Bitters

            Dry shake all the ingredients for about 30 seconds then add ice and shake to chill.

            You can read more on my blog if you're interested: http://cocktailhacker.com/?p=330

            1. re: ShadowedOne

              Tried egg white last night, and for me, did not really add to it.

              1. re: StriperGuy

                Is the egg white meant to do anything but give the drink a head? If that's the case, I guess I don't see the point.

                1. re: BarmyFotheringayPhipps

                  It gives it a foamy head and a distinct slightly slippery smooth mouth feel. I did not dislike the mouth feel, but did not feel it added anything either.

                  1. re: StriperGuy

                    Most commercial sour mixes contain egg whites just for the reasons listed by striperguy.

        2. Ashwood's mixture is right on. Fresh lemon juice is the key. Also superfine sugar or simple syrup. Never, ever a store bought mix!
          As for me, my preferred Bourbon is Wild Turkey Rare Breed, the Barrel Proof version of Wild Turkey at 108.2 proof. Oh, so smooth. Hammie, I guarantee your dad would keep this one all for himself!

          1. I make mine with canadian whisky, ice cubes, splenda and lime juice (or lemon, i like limes). Simple syrup makes me cringe...so good but for the amount I drink in a sitting it requires an alternative.

            1. Why use simple syrup when you can just use a good lemonade:

              Juice of one lemon
              Two shots bourbon
              Two shots lemonade

              An enjoyable mix, IMHO, is the one in a box made by Bar Tender's. It's sweet, though, so no need to use good hooch.

              1. No one else here makes it with egg whites? Here's my house recipe from when I lived in Cali:

                juice of two Mexican limes
                juice of half a lemon
                one tablespoon ultrafine sugar
                two shots of whisky
                one medium egg white

                Put all the ingredients in a cocktail shaker, and shake until the egg froths up. Add ice, and shake vigorously. Strain and serve over fresh ice.

                2 Replies
                1. re: tmso

                  egg whites....you know, I forgot that my Dad had a little bottle of something called "Frothie" that would give the whiskey sour a bit of a head.....

                  1. re: tmso

                    Somehow lime would be the wrong taste in a whiskey sour. I love limes in cocktails, but not in a whiskey sour.

                  2. 2 oz. bourbon
                    3/4 oz. fresh lemon juice
                    1 oz. simple syrup (1:1)
                    half of an egg-white

                    dry shake the ingredients (without ice) for a minute or so to froth the egg, then add ice and shake hard for at least another minute.

                    strain and enjoy.