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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...
James Baxter
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!