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Jun 15, 2009 03:02 PM

Best Whiskey Sour

On this thread: I posted my normal sour recipe. But tonight I perfected it. Honestly best whiskey sour I have ever had, full stop. Here's the recipe:

Zest and juice of 1/2 Meyer lemon. (I use a fru fru microplane graters but a knife works fine
)One drop (not dash) Angostura bitters
2 oz Jim Beam
1 Tsp simple syrup
1 homemade spiced preserved cherry with a 1/4 teaspoon of the syrup
Shake and serve on the rocks

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  1. what was the liquid amount of the myers lemon? They vary quite a bit. for two oz of whiskey I'd use about 3/4 oz of lemon juice, maybe more with a myers lemon. Try adding egg white, shake super well, and serve up. It will be real silky smooth.

    3 Replies
    1. re: JMF

      I'm not a fan of egg white in my sours. I've tried it that way, but prefer them without. As for how much juice, couldn't tell ya. I eyeball it a bit when I make drinks anyway and have just been using 1/2 a Meyer lemon.

      1. re: JMF

        Fresh squeezed lemon juice, sugar and egg whites make the absolute best sour mix. Unfortunately for me, I cannot recall having one made from scratch out in a restaurant or bar in at least 25years. Whiskey sours were vewry popular in the 60's from my recollection.....and today may be considered a Ladies Drink....but they are very refreshing on a hot summer's night . I'll have to make one soon.

        1. re: fourunder

          There is a bit of a cocktail rebirth going on in Boston and other cities and there are quite a few places where you can get a real whiskey sour (with egg white if you want it) in Boston.

          For myself, I prefer the mouth feel without the eggwhite, but certainly to be truly authentic it should include it.