Whiskey Sour
Updated November 21, 2024
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 10 minutes
- Prep Time
- 5 minutes
- Cook Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 ounces bourbon or rye whiskey
¾ ounce lemon juice (from about 1 lemon)
¾ ounce simple syrup
1 egg white (optional)
Ice
Orange slice or maraschino cherry, or both, for serving (optional)
Nutritional analysis per serving
19 grams carbs; 226 calories; 57 milligrams sodium; 3 grams protein; 18 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a cocktail shaker, combine the whiskey, lemon juice and simple syrup. If using egg white, add to the shaker, cover and shake for 10 seconds to combine.
- Step 2
If not using egg white, or after shaking the egg white, add ice, cover and shake vigorously until the outside of the shaker is chilled, 10 to 15 seconds. If using egg white, strain into a chilled coupe. If not, strain over fresh ice into a rocks or old-fashioned glass. Serve with an orange slice and maraschino cherry, if desired.
Private Notes
Comments
An orange slice and maraschino cherry should never be considered "optional." That's plain heresy. Or maybe it's blasphemy. Or both? Live large: get your hands on Luxardo" brand maraschinos, made in Italy. Deeply cherry flavor, luxuriously smooth and dense texture, and a test of discipline not to sneak an extra or two.
My dad’s recipe from WWIi: 2 oz bourbon or Canadian whiskey. I small can frozen lemonade. I large can frozen orange juice. Ice, angostura bitters. Maraschino Cherry. Orange slices for the glasses The ingredients, I believe, reflected wartime items that were cheap and easily purchased. I just remember them being everyone’s favorite at family gatherings.
When I was bartending in New Orleans, we sweetened our house old fashioned with Steen's cane syrup. It adds just a hint of depth and bitterness, and tinges the drink with a beautiful darkness.
For 50 years or more I’ve made a version of Irma S. Rombauer’s recipe in The Joy of Cooking: 3 parts whiskey, 2 parts lemon juice, 1 part simple syrup. Orange slice and cherry are mandatory. Her recipe calls for 5 parts whiskey but after putting a couple guests literally under the table at the first dinner party where I served these, I’ve cut down on the whiskey. In my old age I like to add a little juice from the maraschino cherry jar, and some sparkling water to thin it even more. A traditional drink in the winter, especially at Christmas.
The video contradicts the recipe. When making a cocktail with egg white, always dry shake the ingredients first (this will create the creamy head) before adding the ice and shaking again second time to chill the drink. Maraschino cherries are only meant for a Shirley Temple. For a proper cocktail use Amarena cherries, Luxardo or Fabbri preferred, or TJ's in a pinch.
May I suggest Jameson for those who aren’t fans of the Bourbon.