How to Make the Best Whiskey Sour (2 ways!)



Today I’m going to show you how to make the best whiskey sour! One of the oldest cocktails to date, the whiskey sour has been a favorite of drinkers for generations. So many have ordered one from me and claimed, “this was my mother’s (or grandfather’s, uncle’s, etc) drink”, and they all comment on how it’s the egg white that “makes it authentic”. In truth, a whiskey sour made with egg white was originally known as a Boston sour, but over the years has become a popular addition to the standard whiskey sour. The egg white creates a silky texture throughout the drink, and although fairly neutral in flavor, it rounds out the sharp acidic notes you get from the lemon juice. For those with an egg allergy or simply don’t do eggs, aquafaba (chickpea water) is a suitable alternative that has become popular to mix into cocktails more recently. In this video I’ll be mixing up both versions because whiskey sours are delicious, and I want two of them.
Cheers!

TIME STAMPS
Intro: 0:00
The Booze: 1:27
Egg White Recipe: 3:17
Aquafaba Recipe: 3:44
Sips: 6:21

WHISKEY SOUR RECIPE
1.5 oz. (45 ml) Buffalo Trace Bourbon
3/4 oz. (22.5 ml) lemon juice
1/2 oz. (15 ml) rich Demerara syrup (SYRUPS VIDEO:
1/2 oz. (15 ml) raw egg white* OR aquafaba (chickpea water)
3 drops Angostura Aromatic Bitters and lemon oil for garnish
– For best results in texture, dry shake (shake without ice) before chilling to agitate either the egg white or aquafaba.

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