Whisky Sour
This Whisky Sour cocktail recipe, featuring fresh lemon juice, Buffalo Trace Bourbon, and pasteurized egg white. A frothy and well-balanced drink.
- variationWhisky Sour
- main flavorsLemon, Oak
- drink strengthStrong
- styleCitrusy, Delicate, Energetic
Dietary Information & Allergens
View Dietary Information & Allergens Details by Ingredient
recipe and ingredients
- 60 ml
Buffalo Trace Bourbon (Bourbon)
- 30 ml
Lemon Juice (Fresh)
- 20 ml
Simple Syrup 1:1 (Homemade)
- 30 ml
Egg White (Pasteurized)
Tumbler
how to mix
Combine all ingredients in the shaker tin or spindle mixer tin. Dry blend the ingredients in the blender for about 10 seconds. If you used the spindle mixer tin, pour the liquid into a shaker. Add ice cubes. Shake for about 15 seconds. Strain into the prepared old-fashioned glass filled with ice cubes. Add your garnish.
Garnish Instructions:
Cut the orange zest into a diamond shape. Squeeze the zest a little, to release the oils of the zest over the drink. Place it onto the rim of the glass.
Detailed Recipe Instructions
Prepare your Mise en Place.
Prepare your bottle setup.
Chill the serving glass with either crushed ice or ice cubes. Or place it in a fridge or freezer.
Prepare your garnish.
Add all the ingredients (except the egg white!) into the taller part of the Tin-in-Tin shaker.
Add the egg white into the mixer tin.
Set the speed of the spindle mixer to the lowest setting. Otherwise, it might spill over very quickly!
Dry blend the ingredients in the blender for about 10 seconds. If you want to dry shake instead, do it for roughly 20 seconds.
Take the chilled glass out of the fridge/freezer. If you used ice to chill the serving glass, remove everything from the glass.
Add around 4 to 5 ice cubes into the serving glass.
Strain into the serving glass.
Add your garnish.
Clean up your working station.
Mixing Tips
Mixing Techniques: Dry blend the egg white with a blender for a better structure.
- Ice Requirements:For Mixing: Ice CubesFor Glassware: Ice Cubes
- Equipment:Cocktail Shaker, Jigger, Peeler, Spindle Mixer, Strainer
- Bar Technique:
- Flavor
- Video Tutorials
- FAQ
Flavor Profile Analysis
Detailed Tasting Notes
- Main Flavour ProfileLemon, Oak
- TextureAstringent, Clean, Elegant
- FoodpairingBBQ Rib
Related Video tutorials
How to make a Whiskey Sour – Quick!!
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Drink FAQ
What are the best brands to use for this recipe?
A good question is what I can tell you about our Whisky Sour cocktail? We have been using Buffalo Trace bourbon since the opening as a base. The lemon juice is squeezed on demand. The simple syrup is, of course, house-made. In the beginning, we were always using fresh egg whites. But if you sometimes sell a lot of the Whisky Sour, you need more Mise en Place, and you must crack the eggs à la minute.
The issue is that there are a lot of bacteria on the shell, and you always have to wash your hands after getting one egg white. So we are using pasteurized egg white. Some companies in Germany produce egg yolk products but don’t have a use for egg white (like Egg Liqueur). So they are selling it, making up about 30% of their revenue.
So the pasteurized egg white is safer to use and easier to store. The issue is that the texture is different from a fresh one. I like to use the Hamilton Beach Blender. I pour first the simple syrup, lemon juice, and bourbon into the cocktail shaker after I add the egg white.
Then I use the Hamilton blender with the shaker together. I let it blend for about 10-15 seconds. After, I give it a shake for about 10-15 seconds. You will end up with every short diluted, and frothy cocktail. Luckily the foam always stays on top and looks incredible.