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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...
Joachim Vernon
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.
21st January 2022 at 15:47
Why do my sours have a very dry aftertaste?
24th January 2022 at 09:17
I guess it's due to sourness from the citrus.
20th January 2022 at 06:19
I made this 3 times, the first two weren't quite right, but the third time I liked it so much. Now it's one of my favourites.
31st December 2021 at 12:29
I used pasteurised egg whites - although 15 egg whites in a carton is a lot of sours…
Worth it though, this is an excellent recipe!
Worth it though, this is an excellent recipe!
28th January 2023 at 04:54
I measure out 1/2 oz portions into an ice cube tray and freeze them. Dry shake first with the frozen egg whites to simultaneously melt them and pre-chill the drink!