Whiskey Sour

Egg white (Boston Sour) or no egg white

The choice between using egg white in a whiskey sour is texture and mouthfeel. Adding egg white creates a frothy, velvety layer on the drink, giving it a smooth finish. This version is often called a Boston Sour. If you opt for egg white, shake the cocktail ingredients without ice to get that foaminess, then shake it again with ice to chill the drink. On the other hand, skipping the egg white will give you a more traditional Whiskey sour, which is cleaner and more focused on the core flavors of Whiskey, lemon, and sugar. Both are great, just different. Choose based on your preference for texture and the experience you want from the drink.

Using gomme syrup instead of simple syrup

Gomme syrup is an alternative to simple syrup that you should consider when making a whiskey sour. Made with sugar, water, and gum arabic, gomme syrup adds viscosity to cocktails. This results in a richer mouthfeel and a smoother texture, elevating the sensory experience of your whiskey sour. Using gomme syrup also mellow out the sharpness of the citrus, making the flavors meld more harmoniously. Swapping in gomme syrup for simple syrup at a 1:1 ratio is easy. However, remember that gomme syrup can be more expensive and might not be as readily available as simple syrup. If you’re aiming for a more luxurious, nuanced drink, gomme syrup is worth the extra effort and cost.

What’s the best Whiskey for a Whiskey Sour?

When making a whiskey sour, the type of Whiskey you choose can make a big difference. Bourbon is often the go-to because its sweet, full-bodied nature pairs well with the tartness of the lemon. Maker’s Mark and Buffalo Trace are solid bourbon options that won’t break the bank. If you prefer a spicier kick, rye whiskey like Bulleit Rye or Rittenhouse can add a more complex flavor profile to your drink. Some folks swear by Irish Whiskey, like Jameson, for a smoother, lighter cocktail. But if you’re new to whiskey sours, starting with a mid-range bourbon is a safe bet. It’s versatile, accessible, and brings the right balance of sweet and strong to the cocktail.

Pre-mixed Ready to drink Whiskey Sours

If you’re looking for a quick and hassle-free way to enjoy a whiskey sour, pre-mixed or canned versions are a viable option. Brands like On The Rocks and Cutwater Spirits offer ready-to-drink whiskey sours that are quite good. On The Rocks uses Knob Creek Bourbon and natural ingredients, which makes it a premium choice. Cutwater Spirits has a canned version that’s portable and convenient, perfect for picnics or beach outings. But if you ask me, the On The Rocks version stands out. It strikes a balance between tart and sweet, capturing the essence of a homemade whiskey sour. Plus, the Knob Creek Bourbon they use shines through. Keep a bottle in the fridge, and you’re ready for impromptu gatherings or a lazy evening at home.

Whiskey Sour variations

Have the urge to switch up your Sour game? Give one of our recommendations a try:

• Bourbon Sour: Experience the sweet, full-bodied charm of bourbon in this mix, perfectly balanced with lemon juice and simple syrup. The richness of bourbon makes this a personal favorite, offering a smooth and robust flavor journey.
• Rye Sour: Rye whiskey brings a spicier, bolder edge to this concoction. Its assertive flavor contrasts beautifully with the lemon juice and simple syrup, creating a spicy-sweet harmony.
• New York Sour: Elevate your taste buds with this classic sour base topped with a float of red wine. The wine adds complexity and a visually stunning layer, making the drink not only tasty but also a treat for the eyes.
• Amaretto Sour: Enjoy the dessert-like blend of Amaretto liqueur and whiskey in this mix. Its rich, marzipan-like flavors make it an irresistible indulgence, perfect for satisfying a sweet craving.
• Gin sour: Gin takes center stage here, replacing whiskey for a botanical twist. Premium gins like Tanqueray or Bombay Sapphire introduce herbal notes that meld beautifully with lemon and simple syrup, creating a refreshingly complex flavor.
• Honey Sour: Opt for a natural, floral sweetness with honey in place of simple syrup. The unique flavor of honey adds an enjoyable depth, offering a healthier yet equally delicious alternative.
• Maple Sour: Maple syrup replaces simple syrup in this concoction, bringing a rustic, autumnal sweetness. Its distinct flavor evokes cozy, fall evenings.
• Blackberry Sour: Blackberry liqueur or syrup adds a fruity, vibrant layer to this blend. The sweet and tart blackberries create a delightful, berry-flavored experience.
• Ginger Sour: Spice things up with ginger liqueur or syrup in this mix. The warmth and spice of ginger make it an exciting, invigorating choice.
• Cherry Sour: Cherry liqueur or fresh cherry juice sweetens and enlivens this mix. The natural sweetness and vibrant flavor of cherries make it a refreshing and enjoyable option.
• Lime Sour: This twist brings in lime juice instead of lemon, offering a tropical, tangy kick. The lime’s refreshing zestiness makes it ideal for those who love a citrusy burst.
• Egg White Sour: Add a frothy, velvety texture to your experience with an egg white in this mix. The egg white transforms the drink into a creamy, luxurious treat, which I find particularly enjoyable for its rich and smooth feel.

History and origin

The Whiskey Sour traces its roots back to the 19th century, specifically to the era of sailors and sea voyages. Sailors initially mixed spirits like rum or Whiskey with citrus juice to prevent scurvy, a disease resulting from vitamin C deficiency. Over time, bartenders and drink enthusiasts recognized the appealing balance of flavors in this concoction and started to refine it. The first written record of the whiskey sour appears in Jerry Thomas’s 1862 bartender’s guide, “How to Mix Drinks or The Bon Vivant’s Companion.

As the United States entered the era of Prohibition, the cocktail survived by transitioning from saloons to speakeasies and home bars. The basic formula of Whiskey, lemon juice, and sweetener remained consistent, but variations started appearing as people experimented with different sweeteners and garnishes.

After Prohibition ended in 1933, the whiskey sour regained its rightful place in bars and lounges across America. It continued to evolve, with bartenders adding their unique twists and spins.