Whiskey Sour or Whisky Sour – The Classic Way

Whiskey Sour or Whisky Sour - The Classic Way

 

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The Whiskey Sour – a classic cocktail that is extremely easy to make. It’s just got a few ingredients, but it’s got all a good cocktail could ask for: it’s sweet, it’s sour, and let’s be honest; it’s kind of strong.

 

This is the last post I’ll post while on vacation. I’m probably at the beach sipping on a whiskey sour as you read this. I’m currently in Albania with my sister. We’ve travelled through Bosnia-Hercegovina, Montenegro and Kosovo and are on our last stop now – the Albanian riviera. Now it’s all about the lazy life at the beach, a good drink in one hand and a funny book in the other.

 

What’s the more perfect time for a whiskey sour? I think none.

 

Whiskey Sour – The Classic Way

 

It’s one of my favorite drinks because of the sweet and sour combination. It’s so simple you will have a hard time making just one.

 

Whiskey Sour or Whisky Sour - The Classic Way

Why Do we Have Egg Whites in a Whiskey Sour?

 

I know a lot of people freak out when they see the recipe and it calls for one raw egg white – let me tell you, you cannot taste it! It’s completely flavorless. The egg white gives a pretty white foam and it can be omitted if you really want to. But if it is solely for the “Oh but I don’t like eggs” – then that excuse won’t work.

 

However, it may taste a little off if the drink sits too long. So if you’re not planning on drinking it right away, I would also omit it. And 1 egg white will be enough for two or even three drinks, so you don’t have to multiply that when making several drinks at once.

 

I know salmonella could be a valid excuse, but this shouldn’t be an issue if you use pasteurized eggs. But if you’re vegan, then that’s a good excuse. Vegans may use the liquid from a can of chickpeas instead, known as the aquafaba. I have not tasted this, so I cannot vouch for the taste, but I think it’s worth a shot!

 

Whiskey Sour or Whisky Sour - The Classic Way

Shake Shake Shake

 

This recipe is adapted from Kitchn. I find it a lot easier to just use tablespoons as a measurement. They are easier and I don’t need those ounce measuring cups. Totally up to you though!

 

If you don’t make a lot of cocktails, then a cocktail shaker probably isn’t needed, you could just use two large glasses together. However, it makes it easier to shake more vigorously, so it might be a good investment if you plan on making a lot of whiskey sours. And let’s be honest, you probably will be. A fine mesh sieve is also quite useful here, as you don’t want lemon pulp and ice shards in the drink.

 

How to Make the Whiskey Sour

 

Place whiskey, lemon juice, simple syrup and egg white in a cocktail shaker. Don’t add in the ice just yet. Shake vigorously for 10 seconds. This will incorporate the egg white properly. If you are making more than 1 drink, do not increase amount of egg whites, that is not necessary. 1 egg white will be enough for 2-3 drinks.

 

Add ice and shake again, for around 10 seconds more, to chill. Strain into a glass using a fine-mesh sieve. Garnish with a lemon slice and serve!

 

I want to make it a Ginger Whiskey Sour

 

Yay, me too! I love ginger whiskey sours. And it’s almost as simple as making a traditional whiskey sour. When you make your simple syrup, you make a ginger simple syrup instead.

 

For example you may add 1/2 cup water and 1/2 cup sugar into a saucepan, along with 1 inch ginger roughly chopped. Stir until sugar is dissolved and let it simmer for about 15 minutes. This to infuse the simple syrup with the ginger flavor. The   longer it sits, the stronger the flavor.

 

You can do this with any thinkable flavor, really. I’ve used rhubarb stalks, apricot and rosemary and so many other things. Ginger is also a classic, so I’m putting it here as an option for you.

 

Whiskey Sour or Whisky Sour - The Classic Way

 

So – the glass you see in the photos is actually 2 drinks worth. It looked a little lonely with just half the amount in the glass, so I doubled the recipe (more for me, yay!). So, I spent the afternoon sipping on two whiskey sours and patted myself on the back. Good call. But, just keep in mind that the drink is strong, but a glass (or two) is mandatory on a hot Summer day.

 

Serve immediately with a slice of lemon, and a marachino cherry if you feel like it, as that’s the traditional way of serving it. I just have bad associations with these cherries, so I don’t like them as decor. It’s just me, not the cherry.

 

Whiskey Sour or Whisky Sour - The Classic Way

 

Have fun, make cocktails and smile.

 

Anyone else on holiday?

 

Other ways to enjoy these Summer months:

 

I’d love to hear back from you, either in the comment section below, or tag me @thegingerwithspice on Instagram. You’ll also be able to follow me on my journey in Albania if you check my Instagram stories.

 

And don’t forget to Pin it for later!

 

 

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Whiskey Sour - The Classic Way

The Whiskey Sour has just got a few ingredients, but it's got all a good cocktail could ask for: it's sweet, it's sour, and let's be honest; it's kind of strong.
Prep Time2 mins
Total Time2 mins
Course: Drinks
Cuisine: American
Servings: 1 serving
Author: Stine Mari | Ginger with Spice

Ingredients

  • 4 tbsp whiskey bourbon. 2 oz.
  • 2 tbsp lemon, juice 1 oz
  • 1.5 tbsp simple syrup 3/4 oz
  • 1 tbsp egg white approx. 1 egg white from small egg*
  • Ice
  • Lemon slice for garnish, optional

Instructions

  • Place whiskey, lemon juice, simple syrup** and egg white*** in a cocktail shaker. Don't add in the ice just yet. Shake vigorously for 10 seconds. This will incorporate the egg white properly.
  • Add ice and shake again, for around 10 seconds more, to chill.
  • Strain into a glass using a fine-mesh sieve.
  • Garnish with a lemon slice and serve!

Notes

* 1 egg white is enough for 2-3 drinks, so do not multiply egg whites if you're making several drinks.
** Simple syrup is just equal parts water and sugar in a saucepan, stir and heat until hot enough for the sugar to dissolve. Should be cool for the drink to stay cool. To make it a ginger whiskey sour you can add chopped ginger to your simple syrup and cook for 15 minutes before straining.
*** Egg white is flavorless, so don't worry about the taste! Use pasteurized eggs. It will give a nice frothy foam. However, for vegan you may want to substitute using aquafaba - the liquid from a can of chickpeas.
 
Did you make it?  Tag @thegingerwithspice on Instagram, I'd love to see!
Adapted from: Kitchn


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