|Freshly squeezed lemon juice|
|Giffard Sugar Cane Syrup|
|3 dash||Angostura Aromatic Bitters|
|Pasteurised egg white|
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.