> [ Whiskey Sour *Classic Formula* ] link not working ,
https://www.diffordsguide.com/cocktails/recipe/2082/whiskey-sour-classic-formula

>> [ https://www.diffordsguide.com/g/1133/sour-cocktails/ingredients ]
«With the above in mind, I offer you two formulas for a Whiskey Sour: my own preferred recipe and a Classic Formula. »

Try it with flavoured bourbons like jack apple and it's one of the tastiest drinks ever.

My third comment on this site, and my second recommending maple syrup (dial it back) instead of simple syrup. A go-to drink for something not-too-serious but seriously tasty.

i made the 6:3:2 version. very nice. it's not necessarily my favourite cocktail but i can't knock the recipe at all.

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 :)