Classic Whiskey Sour

The Whiskey Sour is a timeless American cocktail that originated in the mid-19th century and became a staple at bars across the United States, with early recipes documented in Jerry Thomas's 1862 bartending guide published in New York. This balanced blend of bourbon, fresh lemon juice, and simple syrup delivers a bright, tangy, and slightly sweet drink that remains one of the most popular cocktails in America today.

Ingredients

8 oz (240ml) bourbon whiskey (80-proof recommended, such as Bulleit or Maker's Mark)

4 oz (120ml) freshly squeezed lemon juice (about 4 medium lemons)

2 oz (60ml) simple syrup (1:1 ratio of sugar to water)

2 large egg whites (optional, for classic frothy texture)

2 cups ice cubes for shaking

1 cup ice cubes for serving

4 maraschino cherries for garnish

4 orange half-wheels for garnish

4 dashes Angostura bitters (optional, for topping)

Non-alcoholic variation: 8 oz fresh lemonade plus 1 tsp vanilla extract in place of bourbon

Instructions

Prepare simple syrup if not already made by combining 1/2 cup sugar and 1/2 cup water in a small saucepan over medium heat, stirring until sugar fully dissolves, about 2 minutes, then let cool completely.

For each serving, measure 2 oz bourbon, 1 oz fresh lemon juice, and 1/2 oz simple syrup into a cocktail shaker.

If using egg whites for a frothy texture, add 1/2 of one egg white per drink to the shaker and perform a dry shake (without ice) for 15 seconds to emulsify and build foam.

Add a generous handful of ice cubes (about 1/2 cup) to the shaker, seal tightly, and shake vigorously for 15 to 20 seconds until the outside of the shaker feels very cold.

Fill a rocks glass or coupe glass with fresh ice cubes and strain the cocktail through a fine mesh strainer into the glass to remove ice chips and any egg white lumps.

If desired, add 1 dash of Angostura bitters on top of the foam or drink for added complexity and aroma.

Garnish each glass with a maraschino cherry and an orange half-wheel placed on the rim of the glass.

Repeat steps 2 through 7 for all four servings, or batch all four drinks together in a large shaker and strain into individual glasses; serve immediately while cold.

For the non-alcoholic variation, replace bourbon with 2 oz fresh lemonade and a drop of vanilla extract per drink, follow all other steps the same, and serve over ice with the same garnishes.