A chilled whiskey sour on hot afternoons is a whole mood! This cocktail recipe was a delight to make-I never anticipated it would be this delicious. Before starting this blog, I always assumed that whiskey or bourbon drinks were bitter. But I was far from wrong. In fact, this along with bourbon smashes have become some of my favorite cocktails to make in the summer and fall seasons.
What makes a good whiskey sour?
I think adding the egg whites gives this a really interesting foamy texture. You can get the whites from 1 egg by cracking an egg through a mesh sieve. I used the egg whites that come in the container and it worked like a charm. Use freshly-squeezed lemon juice for a tastier cocktail.
What is really important here in my opinion is adding the bitters. I used Angostura bitters but you can use Peychaud’s bitters. It really balances out the tangy sweetness of the whiskey sour and makes it mild. I think this cocktail is a great choice for picky drinkers. You can read this interesting article by Spruce Eats on the different aromatic bitters you can use. If you want it really sweet, leave out the bitters. Whiskey and bourbon can also be used interchangeably for a whiskey sour. Garnish this with an orange wedge or maraschino cherry for all the summery vibes.
Ingredients
Tray of ice cubes
2 oz (1/4 cup) whiskey or bourbon
3/4 oz lemon juice from 1 lemon
1 oz (2 tablespoons) simple syrup
1/2 oz (1 tablespoon) egg whites
Splash of Angostura bitters (or any other bitters)
Maraschino cherry to garnish
Orange wedges to garnish
Instructions
- Fill a cocktail shaker or mason jar with 1 cup of ice, and the whiskey/bourbon, lemon juice, simple syrup, and egg whites. Shake for at least 10 seconds.
- Fill a tall glass with ice and orange wedges.
- Strain the shaken cocktail into the glass. Add the splash of Angostura bitters and stir.
- Garnish as preferred and serve chilled.