How to Make a Real Whiskey Sour (With or Without Egg White)

When you hear "Whiskey Sour," what comes to mind? For some, it’s a perfectly balanced, refreshing classic. For others, it’s a lurid red, overly sweet concoction from a dive bar. And then there's the question that often stops people in their tracks: "Does a real Whiskey Sour have egg white in it?"

Let's cut through the confusion. The answer is yes, a traditional Whiskey Sour often includes egg white, and it makes it better. But don't worry, we'll explain exactly why, how to do it safely, and give you a fantastic recipe that works both ways.

This is your definitive guide to making a pro-level Whiskey Sour at home. We'll give you the history, the technique, and the proof of which value-packed whiskeys will shine in this tangy, delicious classic.

A Quick Sip of History

The "Sour" style of cocktail is ancient, dating back to the 1800s when sailors needed a way to prevent scurvy (hello, citrus!). The Whiskey Sour specifically became popular around the mid-19th century. Early recipes often included egg white as a standard ingredient. Why? Because it added a creamy texture and beautiful foam that elevated the drink from merely refreshing to truly luxurious. So, while you'll often find Whiskey Sours without egg white today, using it is actually a return to tradition.

The "Proof" is in the Ingredients

A great Whiskey Sour balances sweet, sour, and strong. Here’s what you need:

1. The Whiskey (Bourbon or Rye) This is the base. While Bourbon is most common for its sweeter, rounder profile, a high-rye Bourbon or even a straight Rye Whiskey can add a fantastic spicy kick that many prefer. You want something with enough character to stand up to the citrus and sugar.

Pour Man's Pro Tip: Stick to your reliable, value-driven daily drinkers. No need for your top-shelf pours here.

2. Fresh Lemon Juice This is non-negotiable. Do not use bottled lemon juice. Freshly squeezed lemon juice makes all the difference, bringing vibrant acidity and aroma. Buy a bag of lemons and squeeze them right before you mix.

3. Simple Syrup The sweet counterpoint to the tart lemon. As we always say, simple syrup is your friend.

Pour Man's Simple Syrup Recipe: Combine equal parts hot water and granulated sugar. Stir until dissolved. Let it cool before using. It lasts weeks in the fridge.

4. Angostura Bitters (Optional, but Recommended) While not always in classic recipes, a dash or two of Angostura adds a layer of spice and depth that ties everything together. It’s like the final touch of seasoning.

5. Egg White (Optional, but Highly Recommended) This is the secret ingredient for a silky texture and that iconic, dense foam on top.

Safety First: Always use the freshest eggs you can find, preferably pasteurized if you're concerned. The risk of salmonella is very low, but using fresh, clean eggs minimizes it further.

Why it works: Egg white (specifically the albumin protein) emulsifies when shaken vigorously, creating millions of tiny air bubbles. This gives the drink a wonderful frothy head, a velvety mouthfeel, and tempers the sharp edges of the lemon, making the whole drink smoother.

The Perfect Whiskey Sour Recipe (With & Without Egg White)

Yields: 1 Cocktail Prep time: 3 minutes Glass: Chilled Coupe (for egg white) or Rocks Glass (for no egg white)

Ingredients:

2 oz Bourbon or Rye Whiskey

¾ oz Fresh Lemon Juice

¾ oz Simple Syrup

1 Egg White (from one large egg), optional

2 dashes Angostura Bitters (optional)

Lemon peel or cocktail cherry for garnish

 

Instructions (The "Dry Shake" Method for Egg White):

Combine Ingredients (No Ice Yet!): In a cocktail shaker, combine the whiskey, lemon juice, simple syrup, bitters (if using), and egg white.

The Dry Shake: Secure the lid on your shaker without any ice. Shake vigorously for about 15-20 seconds. This is called a "dry shake" and it’s crucial for emulsifying the egg white and creating that dense, beautiful foam.

The Wet Shake: Now, open the shaker, add plenty of fresh ice, and re-secure the lid. Shake again vigorously for another 15-20 seconds until the shaker is frosty cold. This chills and dilutes the drink.

Fine Strain: Using a fine mesh strainer (like a small kitchen sieve) over your serving glass, strain the cocktail. The fine strain helps remove any small ice shards or bits of egg white, giving you a smooth, velvety texture. If using egg white, serve in a chilled coupe. If no egg white, serve over fresh ice in a rocks glass.

Garnish: Garnish with a lemon peel (expressed over the drink) or a cocktail cherry. For an extra flourish with egg white, drop a few extra dashes of bitters on the foam and drag a toothpick through it to create a design.

 

Instructions (Without Egg White):

Combine & Shake: In a cocktail shaker filled with ice, combine the whiskey, lemon juice, simple syrup, and bitters (if using).

Shake: Shake vigorously for 15-20 seconds until the shaker is frosty cold.

Strain & Garnish: Strain into a rocks glass filled with fresh ice. Garnish with a lemon peel or cocktail cherry.

 

The Best Value Whiskeys for a Killer Whiskey Sour

The Whiskey Sour is forgiving, but a good whiskey makes it sing.

Evan Williams Bottled-in-Bond: A legendary value bourbon at 100 proof. It has a beautiful balance of sweetness and spice that shines through the lemon.

Buffalo Trace Bourbon: If you can find it, Buffalo Trace is always a fantastic choice. It's smooth, slightly sweet, and very approachable.

Rittenhouse Rye (Bottled-in-Bond): For a spicier, bolder sour, Rittenhouse is unbeatable. Its peppery notes add a wonderful complexity.

Old Grand-Dad 114: If you like a higher proof kick, this bourbon handles the lemon and sugar with ease, delivering a rich, flavorful drink.

There you have it. The secret to a perfectly balanced Whiskey Sour, with or without the egg white. Now go forth and impress your friends (and yourself!).

 

Cheers!