|2 fl oz||Bourbon whiskey|
|3⁄4 fl oz||Freshly squeezed lemon juice|
|1 fl oz||Giffard Sugar Cane Syrup|
|3 dash||Angostura or other aromatic bitters|
|1⁄2 fl oz||Pasteurised egg white|
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
I find the classic formulation more sweet than sour and prefer the 4:2:8 ratio.
This recipe follows the classic sour proportions (3:4:8) three quarter part of the sour ingredient (lemon juice) one part of the sweet ingredient (sugar syrup) and two parts of the strong ingredient (whiskey).
A history of the Whiskey Sour cocktail can be found on our page.