Nutritional values are estimates per serving
Sharp, sweet, silky. If you think you dont like whiskey try it in a sour first. This might change everything.
A note from us
The egg white version (sometimes called a Boston Sour) is how most good bars serve a Whiskey Sour — the foam completely changes the texture and makes it feel luxurious. The egg adds no flavour, just that signature silky foam on top. If you are uncomfortable using raw egg white, pasteurised liquid egg whites work perfectly.
What you need 🛒
How to make it 👨🍳
If using egg white: add all ingredients to the shaker WITHOUT ice first and shake hard for 15 seconds — this is called a dry shake and builds the foam. Then add Ice and shake again for 10 seconds to chill. If not using egg white: add all ingredients with Ice and shake for 15 seconds until the shaker is very cold.
Strain into a chilled rocks glass over a large ice cube, or into a coupe straight up. The foam should sit on top like a cloud.
Drop 2–3 dashes of Angostura bitters onto the foam and drag a cocktail stick through to make a pattern.
