Classic Whiskey Sour (topped with frothy foam)

This whiskey sour is made with whiskey, fresh lemon juice, sugar, and egg white for a smooth, sweet-tart cocktail with a silky foam. It's bright, balanced, and classic.

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One of my favorite things about serving a whiskey sour is that first sip-the perfect balance of bright citrus, smooth whiskey, and just enough sweetness to round it all out. It has that classic sweet-tart flavor that feels both refreshing and a little indulgent.

I've made this one enough times to really dial it in. Fresh lemon juice brings a sharp, zesty edge, the sugar softens it just right, and the whiskey adds warmth and depth. When shaken properly, you get that silky, foamy top that makes each sip feel smooth and layered.

It's the kind of cocktail that tastes like it came from a great bar, but is surprisingly simple to make at home. Once you get the balance right, it's one you'll come back to again and again.

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Kristen Stevens

Classic Whiskey Sour (topped with frothy foam)

A classic whiskey sour made with whiskey, fresh lemon juice, sugar, and egg white. It's smooth, citrusy, and topped with a silky foam.

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Prep Time 5 minutes mins

Total Time 5 minutes mins

Servings: 1 cocktail

Course: Cocktail

Cuisine: American

Ingredients

  

• 2 ounces whiskey
• ¾ ounce lemon juice see notes
• ½ ounce simple syrup see notes
• 1 ounce egg white or cocktail foamer see notes
• 3 drops cocktail bitters
• 1 maraschino cherry

Method

 

1. Add the whiskey, lemon juice, simple syrup, and egg white or cocktail foamer to a cocktail shaker and shake vigorously (without ice) for 30 seconds. Why ⇢ This helps to emulsify air into the mix, creating that signature foamy top.
   2 ounces whiskey, ¾ ounce lemon juice, ½ ounce simple syrup, 1 ounce egg white or cocktail foamer
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2. Add ice to the shaker and shake again for about 20 seconds, until the cocktail is cold. Why ⇢ The second shake, with the ice added, helps to cool the drink, making it refreshing. If you add the ice in step one, it won't be as foamy.

   Note: If you like cocktails that are fairly sweet, take a sip and add up to ½ ounce of extra simple syrup.
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3. Strain your whiskey sour into a rocks glass - if you used egg white or foam, do not add ice to your glass. Why ⇢ When you add ice to a foamed cocktail, the foam sticks to the ice in an unpleasant way. Skip the ice when you foam your cocktails!
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4. Dot three drops of bitters on top of the foam, and garnish with a maraschino cherry. Why ⇢ The bitters are not 100% necessary, but they add a delicious contrast to the drink.
   3 drops cocktail bitters, 1 maraschino cherry
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Notes

Type of whiskey: Bourbon is the most popular whiskey in a whiskey sour, but rye is another good option!

Lemon juice: Use freshly squeezed lemon juice to make a whiskey sour. Bottled lemon juice has a distinct flavor, which will be noticeable in this drink. That said, if it's what you have on hand and you don't mind the flavor, you can use that.

Simple syrup: Heat 1 part water with 1 part granulated sugar, stirring until the sugar dissolves. Make sure to let it cool before using it in your cocktail. You can make simple syrup with honey or maple syrup for different flavors.

Egg white/ foamer: Pasteurized egg whites are the best for foaming cocktails. But if you're like me and rarely buy egg whites, you can use egg white from a fresh egg (if you're comfortable with raw egg!) or a cocktail foamer. I always keep a bottle of Fee Foam in my liquor cabinet to make a frothy cocktail whenever the mood strikes.

What glass to use for a whiskey sour: You'll want to use a rocks glass - short, sturdy, and with a wide mouth. If you're serving it without ice, you could strain it into a coupe glass to keep things fancy.

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