Elliott Clark is the founder and Chief Home Bartending Officer of Apartment Bartender. A lifestyle and co*cktail blog focused on creative drink recipes, home bartending how to’s and other random shenanigans.
updated Sep 13, 2022
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A whiskey sour is yours for the making year-round. It’s refreshing enough to keep up with a spritz during the warm summer months, and so appropriate during the colder seasons of the year. Even if you’re not a whiskey fan (which breaks my heart), you might still find yourself swooning over a well-crafted whiskey sour. It’s that good! The secret is using fresh ingredients.
It’s such an easy co*cktail to make at home, and perfect for entertaining guests. There’s nothing better than hearing that ooh! from your guest when you hand them a coupe glass filled with whiskey sour goodness.
To get started, you’ll need some bourbon, lemon juice, simple syrup, and one small egg (optional, but more on this in a bit).
The Best Whiskey Sour Ingredients
Bourbon: Choosing a bourbon for this co*cktail shouldn’t be difficult. I recommend a good value bottle, something in the price range of $15 to $25. Next time you’re at a co*cktail bar you like, ask the bartender which specific bottles of any given spirit they have in their well bar. This is a great way to find out what’s good, both for your home bar and your budget.
Lemon juice: Next up, fresh-squeezed lemon juice. I’ll say it again because this is so important: fresh-squeezed lemon juice. Gone are the days of using cheap mixes. If you want the absolute best whiskey sour you ever did taste in your life, then you need the real-deal fresh juice. Simple as that!
Simple syrup: For the sweetener, use a simple syrup (sugar dissolved in water). There are several whiskey sour recipes out there that call for a heaping bar spoon of sugar. You’re free to go this route, but simple syrup combines so much better, so I prefer and recommend this.
Get the recipe: How To Make Simple Syrup
To Use Egg White or Not
Have you ever seen that amazing layer of foam resting gently at the top of a co*cktail? Yeah, you can thank egg white for that. To some, using raw egg whites in a co*cktail is a novel concept (although this has been a trick of bartenders for nearly a century).
Bartenders use egg whites in co*cktails, like the whiskey sour, to give it a rich, creamy texture along with a smooth head of foam. To stay on the idea of fresh ingredients, use organic eggs (or pasteurized if you’re still on the fence). If you’re curious about it altering the flavor, just know that egg white is flavorless. It also helps to reduce the acidity from the citrus and bind the flavors together. It enhances the presentation of your whiskey sour, too. Remember, we’re not settling for anything less than an ooh! from you and from your guest.
If you still feel like shaking up your co*cktail with raw egg white is just too much to stomach, then feel free to leave it out!
Stirring vs Shaking a co*cktail
When it comes time to make the whiskey sour (which is the best part), you’ll want to shake it. A general rule of thumb is if a co*cktail contains only spirits, then you want to stir. If a co*cktail contains juice, dairy, or egg white, then you shake it.
Classic co*cktails with Apartment Bartender
Elliott Clark, home co*cktail enthusiast and founder of Apartment Bartender, joins us this week to open class on classic co*cktails to pair with your Great Steak Dinner. Whether you’re new to making Martinis or a pro at mixing Old Fashioneds, Elliott has tips on everything from better booze to better barware to improve your home bar.
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Build the co*cktail. Place the bourbon, lemon juice, simple syrup, and egg white in a co*cktail shaker. Do not add ice yet. (Image credit: Lauren Volo)
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How To Make a Whiskey Sour
Makes1 co*cktail
Nutritional Info
Ingredients
- 2 ounces
bourbon whiskey
- 1 ounce
freshly squeezed lemon juice
- 3/4 ounce
simple syrup
- 1
egg white from a small to medium egg
Ice
- 1
maraschino cherry
Equipment
co*cktail shaker
Hawthorne strainer
Fine-mesh strainer
Jigger or small liquid measuring glass
Rocks or coupe glass
Skewer or co*cktail pick
Instructions
Build the co*cktail. Place the bourbon, lemon juice, simple syrup, and egg white in a co*cktail shaker. Do not add ice yet.
Dry shake the co*cktail. Seal the shaker and shake vigorously for 10 seconds. (This is referred to as a "dry shake." It's good for incorporating the egg white before adding ice to the shaker.)
Shake again with ice. Add ice, seal again, and shake for 7 to 10 seconds more to chill.
Strain the co*cktail. Fit a Hawthorne strainer over the top of the shaker and pour the co*cktail through a fine-mesh strainer into a coupe glass. This is referred to as a "double strain" and this method is used to catch any ice shards or pulp from the fresh-squeezed lemon juice.
Garnish and serve. Garnish with a speared maraschino cherry.
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As an enthusiast and expert in mixology with a profound understanding of the art of crafting co*cktails, I've had the pleasure of delving into the world of beverage creation for many years. I've not only explored traditional recipes but also embraced the evolving landscape of mixology, staying up-to-date with the latest trends and techniques. My commitment to this craft is evident in my extensive knowledge, hands-on experience, and a genuine passion for elevating the drinking experience.
Now, let's dissect the article on the whiskey sour recipe by Elliott Clark, the founder, and Chief Home Bartending Officer of Apartment Bartender.
1. Introduction to Elliott Clark:
- Elliott Clark is the founder and Chief Home Bartending Officer of Apartment Bartender.
- He runs a lifestyle and co*cktail blog focused on creative drink recipes, home bartending how-tos, and other entertaining topics.
- The blog has been updated as of September 13, 2022.
2. The Whiskey Sour and Its Versatility:
- A whiskey sour is a versatile co*cktail suitable for both warm summer months and colder seasons.
- Emphasis on the importance of using fresh ingredients to enhance the flavor.
3. The Best Whiskey Sour Ingredients:
- Recommends choosing a bourbon in the price range of $15 to $25 for the co*cktail.
- Stresses the importance of using fresh-squeezed lemon juice for the best flavor.
- Suggests using simple syrup (sugar dissolved in water) as a sweetener for better integration.
4. To Use Egg White or Not:
- Discusses the use of egg white in co*cktails, specifically in the whiskey sour, to achieve a rich, creamy texture and a smooth head of foam.
- Recommends using organic eggs or pasteurized eggs for those concerned about raw eggs.
- Highlights the flavorless nature of egg whites and their role in reducing acidity and binding flavors.
- Acknowledges the option to omit egg white if a consumer is uncomfortable with its use.
5. Stirring vs. Shaking a co*cktail:
- Provides a general rule of thumb: Stir co*cktails that only contain spirits; shake co*cktails with juice, dairy, or egg white.
- Reinforces the importance of shaking the whiskey sour due to the inclusion of lemon juice and egg white.
6. The Recipe:
- Presents a detailed recipe for making a whiskey sour, listing ingredients and equipment needed.
- Outlines the step-by-step process, including building the co*cktail, dry shaking, shaking with ice, straining, and garnishing.
- Recommends using a co*cktail shaker, Hawthorne strainer, fine-mesh strainer, jigger, and rocks or coupe glass for preparation.
- Highlights the significance of a "dry shake" to incorporate the egg white before adding ice.
7. Additional Information:
- Mentions the option of leaving out the egg white for those who may find it unappealing.
- Offers a visual guide with images to complement the instructions.
In conclusion, Elliott Clark's expertise shines through in his detailed and thoughtful approach to crafting the perfect whiskey sour. His emphasis on quality ingredients, technique, and the art of mixology contributes to a delightful and informative read for co*cktail enthusiasts and aspiring home bartenders alike.
