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JANUARY 26, 2019
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Forget the mix, this is the right way to do a whiskey sour

The classic Whiskey Sour is as beloved as it is despised and all because of the common and erroneous use of sour mix. The Whiskey Sour dates back to the Lincoln administration and, if you've only ever had one with mix, you haven't had a Whiskey Sour. Mixes are artificial and overly sweet and I promise making a sour the correct way requires almost an identical amount of effort. The classic Whiskey Sour also requires an egg white.

The use of an egg white creates the foamy, frothy head you see in pictures. This makes a lot of people nervous but, chickens are vaccinated now and the chances of getting sick are extremely low. Nevertheless, anything is possible and if are still unsure, then you can do without. A proper Whiskey Sour is a drink to behold and once you get rid of the mix you'll never go back.



  • 2 oz. bourbon whiskey

  • ¾ oz. fresh lemon juice

  • ¾ oz. simple syrup

  • Egg white, optional


Pour all ingredients into shaker without ice.

Shake vigorously for 30 seconds*, add ice, then shake until chilled.

Strain into a coupe glass neat or rocks glass over single large cube.

Garnish with 3 dashes of Angostura bitters.

*This part of the process is called a "dry shake" and it helps to break up the protein of the egg white without overly diluting the drink with ice.

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