The Whiskey Sour: Full Recipe + Best Bourbon Picks

The Whiskey Sour gets a bad rap because most people have had a bad one — made with sour mix from a gun at a chain restaurant. A properly made Whiskey Sour with fresh lemon juice is a completely different drink. Here's how to make it.

The base recipe

2 oz bourbon, 3/4 oz fresh lemon juice, 3/4 oz simple syrup, optional: 1/2 oz egg white (or aquafaba for a vegan version). Combine all ingredients in a shaker. If using egg white, dry shake first (no ice) for 10-15 seconds to emulsify. Add ice and shake hard for another 15 seconds. Strain into a rocks glass over fresh ice, or up into a coupe. Garnish with a cherry and an orange slice, or just a lemon wheel.

With or without egg white?

The egg white version — sometimes called a Boston Sour — gives you a silky, frothy texture and a more rounded flavor. Without it, the drink is brighter and more citrus-forward. Both are valid. It comes down to personal preference and how much you trust the freshness of your eggs.

Best bourbons for a Whiskey Sour

You want something approachable with some sweetness to balance the lemon — not a big, tannic rye that'll fight the citrus. Evan Williams Black Label is a great budget option that punches above its price. Buffalo Trace is the sweet spot for most people: smooth, slightly fruity, and holds up beautifully in a sour. If you want to go premium, Woodford Reserve Double Oaked adds a layer of vanilla and caramel that makes this drink feel luxurious.

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