The Whiskey Sour traces its roots to 19th-century sailors and early bartenders who paired spirit with citrus to balance heat and preserve provisions; by the late 1800s it had become a staple in American saloons. What makes a great Whiskey Sour is simple: a bright hit of fresh lemon, the right bourbon, and a touch of sweetness, plus silky texture if you opt for an egg white. Balance and proper shaking are everything; over-diluted or syrupy versions miss the point. Practical tip: always use fresh lemon juice and a 1:1 simple syrup, and dry-shake first if adding egg white for a frothy, velvety finish. Stop by Buffalo House Liquor and Wines in Tonawanda for bourbon and bar tools.
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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