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Whiskey Sour (Difford's recipe)
Citrus sourness mellowed by a touch of sugar and invigorated by a blast of toasty bourbon whiskey. Many assert a classic "Golden Ratio" for all sours...
5th June at 13:59
> [ 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. »
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. »
6th June at 05:58
The Classic Formula page no longer exists, so I have added this recipe to the https://www.diffordsguide.com/g/1133/sour-cocktails/ingredients page.
10th May at 20:39
Try it with flavoured bourbons like jack apple and it's one of the tastiest drinks ever.
15th April at 01:45
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.
30th March at 18:45
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.
9th January at 12:04
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.
3rd September 2024 at 16:36
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.
30th June 2024 at 00:38
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.
6th April 2024 at 18:34
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 :)
5th April 2024 at 23:12
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.
15th March 2024 at 04:57
Replaced Simple syrup for Orgeat ... a even richer drink >:)
27th December 2023 at 19:44
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
6th November 2023 at 17:30
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!
8th October 2023 at 20:54
I’ve taken to using Dr Adam’s dandelion and burdock bitters added directly to the shaker and a splash or two of angostura in the glass. Adds depth and complexity to this bittersweet classic. Highly recommended!
22nd September 2023 at 11:35
Should I use the same proportions if I want to make a whisky sour with another kind of whisky (rye, blended) or I must change something?
22nd September 2023 at 12:35
You may want to reduce the whiskey if it's a high alc./vol., otherwise I'd use this recipe.
12th September 2023 at 17:06
I tried a 5:3:2 formula with Monkey Shoulder (and without egg white or salt) and it is spot on for a lightweight like me. My wife liked it too. Thank you.
5th September 2023 at 01:30
I used Liber Gum Syrup for the sugar and egg white and it came out very nice.
7th August 2023 at 14:44
I tried this and liked it but the next time I tweaked the recipe a bit used lime instead of lemon used Peychaud's bitters instead of Angostura and only dry shook it then poured over ice it made it more foamy and it tasted more luxurious imho
11th July 2023 at 22:05
Just made one of these with rosemary syrup and it was gorgeous - a hint of herbal spice at the finish.
11th May 2023 at 20:26
We had maple syrup and substituted this for the simple syrup and it was incredible! The maple syrup and bourbon work so well together. Would highly recommend you do the same!
6th November 2023 at 17:31
If you can - I don't have shares in the company! - ,get your hands on Sugar Shack Canadian Rye Whiskey
7th August 2023 at 15:00
Think I'll give that a try after I buy some maple syrup ;)
2nd April 2023 at 01:12
Made the 4:2:1 skipping egg whites. A great cocktail, I can see how the whiskey sour is a classic!
9th December 2022 at 10:39
Just delicious. The foam just made it so luxuriant, with the sourness of the lemon coming through. The whiskey does take a backseat, but I can still feel it. Just truly wonderful!
13th October 2022 at 12:26
From testing and research, I've found that a traditional dry shake first will yield a more stable and integrated texture whilst the reverse shake results in a firmer but more voluminous foam.
28th September 2022 at 23:04
The old fashioned is my go-to, but going the extra mile for a sour over ice is worth every extra second. I am not above shorting the ratio more towards whatever spirit is used.
4th September 2022 at 21:47
Had a can of chickpeas so tried with the aquafaba since I don’t like egg white in my cocktail. It did well! I’ll use it again for sure!
2nd September 2022 at 08:21
A friend recommended the 4:2:1 ratio, which Simon's ratio conforms to. I stick to my prohibition style of 3:2:1 Jameson works well. Ditch the egg-white foam. Bitters are optional or only if I remember. Garnish with a maraschino cherry. Love it
2nd September 2022 at 09:20
Expressed as 4:2:1 does make a lot more sense than my previous 8:4:2. Many thanks for taking the time to comment. I'm going to try your Jameson-led 3:2:1.
26th August 2022 at 00:01
Wonderful on a warm afternoon with some hors d'oeuvres. Used a 90 proof Bourbon which gave it a nice kick. Lemon provides a good citrus taste and the bitters a nice hint of spice.
18th August 2022 at 20:22
Can you just leave out the egg and bitters if you want to simplify it (and don't like bitter stuff)? Or would the ratio be different?
19th August 2022 at 07:43
The ratio would be the same but you may want to add a splash of water to replicate dilution from egg white.
10th July 2022 at 21:07
Tried the 4:2:8 ratio and loved it. It was nice and dry. Didn't mind the bitters mixed in, bitters flavor was more evenly spread throughout the drink. I will look into the Dashdart as mentioned below (though it may a little less expensive to get a Japanese Bitters bottle).
24th January 2022 at 01:40
Just made one of these after a while - what a delicious treat! I use aqua faba (the juice from a tin of chickpeas) instead of egg white, and I use an full ounce at that. I also like to do my bitters dashes on top of the foam, rather than shaken in with it. One part I missed was dry-shaking second, after a shake with ice (rather than the reverse) I'll give that a go next time!
24th January 2022 at 09:20
Dry shaking last does yield better results. Works best with tin and tin two-piece shaker. Don't rinse between wet and dry shakes as tins need to remain cold from the first shake or you'll end up with a foaming but warm cocktail.
But this is one of the rare cocktails that contain whiskey that I enjoy.