The Whiskey Sour dates back to the mid-19th century, one of the oldest cocktail templates that married spirits, citrus and sugar - recipes started appearing in early bartending guides and it’s remained a staple ever since. A great Whiskey Sour is all about balance: a bourbon that shines through, bright fresh lemon juice, and just enough simple syrup (and an optional egg white) for texture and a silky foam. Technique matters too - dry-shake if using egg white, then shake with ice and fine-strain. Stop by Buffalo House Liquor and Wines for bourbon recommendations and you’ll be surprised how easily a classic becomes a standout at home.
Ingredients
| 2 oz | Bourbon |
| ¾ oz | Fresh lemon juice |
| ½ oz | Simple syrup |
| ½ oz | Egg white (optional, for foam) |
Instructions
- Add bourbon, lemon juice, simple syrup, and egg white to a shaker (no ice yet).
- Dry shake hard for 15 seconds to emulsify the egg white.
- Add ice and shake again for another 15 seconds.
- Double-strain into a rocks glass with one large ice cube.
- Garnish with a brandied cherry and a few drops of Angostura bitters on top of the foam.
Shop the Bottles for Your Whiskey Sour
Pick up everything you need at Buffalo House Liquor & Wines in Tonawanda, NY — same-day delivery across Buffalo, Kenmore, Williamsville, and surrounding areas, or grab them in-store.
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