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We sometimes go with Rye on this. In which case we drop the sugar syrup down to 10ml, making it a 6:3:1 recipe.

Tried this with Gentleman Jack and with substituting the egg white with the Fee Brothers foam and it always works out well and produces a really enjoyable, foamy cocktail. Keep coming back to it if I fancy something different to my usual margaritas and martinis.

My go-to recipe for Whiskey Sours. I get nothing but rave reviews every time I make them. I do adjust the sweetness as needed, but the deviation isn’t much. Other than that, no need to look anywhere else for a recipe.

On my Hall of Fame quest, I did this to the letter - saline, bitters shaken in, 6:3:2 over a large rock - absolutely fantastic. I haven't bothered to even try to dial in my own twist on the (egg white) sour here, because this is perfection. A definite improvement over the Boston sour (with bitters on the foam and served straight up and at 8:3:2 as how I distinguished them), which falls a little flat. I did enjoy working out my own recipe for the best sans-egg white though :)

Made mine with Yellowstone bourbon and a 4:1:1 ratio. Dropped the aqufaba/egg white (personal preference). It came out an excellent drink. I think the Whiskey Sour is one of those drinks that really lends itself to customization to fit one's tastes. I played around with the specs, but it's still recognizable as a Whiskey Sour, just adjusted to my taste.

Replaced Simple syrup for Orgeat ... a even richer drink >:)

Did this already a lot. This time cut syrup as I have Monin cane one which to me is sweeter than 2:1. Still one of the best ones

I used Québec La Chaufferie's Sugar Shack (Rye Canadian Whiskey with maple syrup - picked it up myself in Granby, Québec) and used ordinary simple syrup. Oh, and aquafaba. It was delish!