Whiskey Sour
Origin
Jerry Thomas · 1862
First published in Jerry Thomas's How to Mix Drinks, or The Bon-Vivant's Companion (1862). The sour template predates Thomas — likely born among 18th- and 19th-century sailors mixing citrus with spirits — but Thomas's printed recipe is the canonical first record.
Variations
- New York SourFloat red wine on top
- Gold RushReplace simple syrup with honey syrup
A balanced sour with bourbon, citrus, and a velvety egg white foam.
Ingredients
- 2 oz Bourbon
- 1 oz fresh Lemon juice
- ¾ oz Simple Syrup
- 1 Egg White (optional but recommended)
Instructions
- Add all ingredients to a shaker without ice and dry-shake for 10 seconds.
- Add ice and shake vigorously for another 10–15 seconds.
- Strain into a rocks glass over fresh ice.
- Garnish with a few drops of bitters on the foam.
Tips
- The dry shake emulsifies the egg white for a silky texture.
- Skip the egg white for a simpler version — still delicious.
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