A Cornerstone Cocktail

The Whiskey sour is what I would consider a cornerstone cocktail that every bartender or cocktail enthusiast should master. It’s a simple, combination of spirit, sweet and sour is easy to learn and infinitely adaptable.

In fact, with a few simple adjustments to the recipe you can also make some of the most popular drinks in the world:

  • Use rum instead of whiskey, skip the egg whites, and use lime juice instead of lemon, you get a Daiquiri.
  • Use lime juice and tequila, substitute cointreau for the sweetener and again, no egg whites, and you have a margarita.

There are literally thousands of variations that you can make from this simple 3 ingredient cocktail.

Make it! (With Egg whites…)

Origins of the Whiskey Sour

The true origin of this cocktail, like many others, is lost to time. But the first printed reference that we have was in Jerry Thomas’s Bartender guide which was published in 1862. Needless to say, it’s a very old cocktail.

The Great Debate:

When it comes to making the whiskey sour, don’t be surprised if you are asked if you want an egg white in your drink or not. Personally I think the egg white adds a nice creamy texture to the drink, but as always drink what you like.

p.s. Nervous about raw egg but love the flavor? Try powdered egg whites!

Whiskey Sour

Print Pin Rate


  • 2 oz Whiskey
  • 1 oz Lemon Juice
  • 1 oz Simple Syrup
  • 0.75 oz Egg White


  • Add all ingredients to a cocktail shaker with ice and shake.
  • Reverse dry shake. (Strain out ice, shake again without ice)
  • Fine-strain into a coupe.
  • Garnish with a lemon peel.