Anatomy of a Classic Cocktail: The Whiskey Sour

Spirit, citrus, sweetener, and water combine in simple, perfect balance. Hold the sour mix; bring the fresh citrus—and an egg white, if you like

The popular whiskey sour is simple enough to do at home. Smilga/Shutterstock

The addition of citrus juice to booze was such an obvious combination that it’s impossible to pin down its true point of origin.

Sailors of yore learned to combat scurvy with citrus fruits that offer vitamin C. Lime juice mixed with Caribbean rum kept the British sailors healthy, if not tipsy, and spawned the nickname “limeys.” In any case, the concept of cocktails became popular among landlubbers, the first mixes being punches made with hard liquor, fruits, sweeteners, and a bit of water.

An early cocktail recipe book, “How to Mix Drinks: Or, the Bon-Vivant’s Companion,” written in 1862 by American bartender Jerry Thomas, holds the first mention of a “sour.” One section of the book, “Fixes and Sours,” lists a Brandy Sour, Gin Sour, and rum-based Sour, each of which is made with its namesake liquor and part of a lemon pressed into the glass with sugar and a bit of water (a “fix” is practically the same drink but with seasonal fruit served on top). A whiskey option is notably missing.

The first known appearance of the whiskey sour in print is in an 1870 article in a Wisconsin newspaper, the Waukesha Plaindealer, wherein a writer, describing an apparently newsworthy tavern excursion, mentioned his drinking partner ordering “another whisky sour.” It remains a popular drink, and busy bars have a sour mix on hand—not as nice as something freshly prepared, something simple enough to do at home.

A simple drink lends itself to a little tweaking. Why not lime instead of lemon or even blend in some grapefruit juice? A drop of bitters? Or try a robust maple syrup for the sweetener.

If you’ve never added an egg white to a drink, try it! It doesn’t impart anything particularly eggy, neither in flavor or texture, but the result is a fine white foam and a smooth, creamy mouthfeel that rounds off any harshness from the whiskey. Of course, be aware of the risks of uncooked eggs. You might consider eggs pasteurized in the shell when you shop, but packaged egg whites aren’t the same.

Whiskey Sour

Serves 1

• 2 ounces bourbon or rye whiskey
• 3/4 ounce simple syrup
• 1/2 ounce freshly squeezed and strained lemon juice
• 1 ounce egg white (optional)

If you’re not using the egg white, add all of the ingredients to a cocktail shaker and shake over ice.

If you’re adding the egg white, add it last and shake vigorously without ice for 10 seconds. Then add ice cubes and shake again for 10 seconds.

Filter into a coupe glass. Garnish with a cherry.