Whiskey Sour Recipe in ml: Balanced, Exact Measures

The Whiskey Sour is an American cocktail made with whiskey, fresh lemon juice, and simple syrup, shaken until cold and served over ice. This version gives measurements in milliliters and familiar US measures, with an optional egg-white foam for a softer texture.

Ingredients

Whiskey: 2 fl oz (60 ml) bourbon or rye. Bourbon gives a round, mellow drink; rye brings a drier, spicier edge.
Fresh lemon juice: ¾ fl oz (22 ml), about 1½ tablespoons. Strain out seeds and large pieces of pulp.
Simple syrup: ¾ fl oz (22 ml), about 1½ tablespoons. Use plain 1:1 syrup made with equal parts sugar and water by volume.
Egg white, optional: 1 large egg white, about 1 fl oz (30 ml), preferably from a pasteurised egg. It adds a foamy cap and a silkier texture, not a strong egg flavour.
Angostura-style aromatic bitters, optional: 2 dashes, about 1 ml. A few drops can also be dotted on the foam for aroma.
Ice: 1 cup (140 g) for shaking, plus about 1 cup (140 g) of fresh cubes for serving over ice. Use enough to fill your shaker comfortably.
Garnish: 1 lemon wheel or peel, and 1 cocktail cherry if desired.

Instructions

Prepare the garnish and glass. Cut a thin lemon wheel or peel a strip of zest, and set out a rocks glass. If you prefer the drink served up rather than over ice, chill a small coupe while you mix. A cold glass helps the finished cocktail stay crisp.
Measure the ingredients. Add the whiskey, lemon juice, simple syrup, and bitters, if using, to a cocktail shaker. For an egg-white sour, add the egg white now. Measuring accurately matters: lemon and syrup are equal here, so neither should overwhelm the whiskey.
Shake without ice if using egg white. Close the shaker securely and shake hard for about 10 seconds. This “dry shake” helps disperse the egg white and build foam before dilution. Skip this step if you are making the drink without egg white.
Shake with ice. Add about 1 cup (140 g) of ice to the shaker, seal it, and shake briskly for 12–15 seconds, until the outside feels very cold. If there is no egg white, shake the full mixture with ice for about 15 seconds. Shaking chills the drink and adds the dilution that rounds the lemon and whiskey together.
Strain and serve. For a drink over ice, fill the rocks glass with fresh cubes and strain the cocktail over them. For a smooth, foamy finish, use a fine-mesh strainer as well as the shaker’s strainer, especially when egg white is included. Garnish with the lemon and cherry, if using, and serve promptly.

Tips

Squeeze the lemon just before mixing. Fresh juice gives the cocktail a bright, clean acidity. Bottled lemon juice can taste muted or slightly bitter, so use it only if fresh lemons are unavailable; start with a little less and adjust after tasting.
Balance it to your whiskey and palate. The equal-parts lemon and syrup ratio is a dependable starting point, not a rule for every bottle. If your whiskey is especially sweet, try 20 ml syrup; if you like a softer, less tart drink, add syrup 5 ml at a time.
Use plenty of solid ice and shake firmly. Small, wet ice melts quickly and can make a sour thin. Fresh, hard cubes chill the drink with more controlled dilution. Strain into new ice rather than pouring the shaker’s spent ice into the glass.
Handle optional egg white carefully. Use a clean, uncracked, pasteurised egg and keep it refrigerated until needed. Pasteurised eggs are safest for pregnant, elderly, or immune-compromised guests; omit the egg white for an equally refreshing, foam-free sour.

Serving Suggestions

Serve the cocktail immediately in a rocks glass over fresh ice for a relaxed, slowly sipping drink. A large cube melts more slowly than several small cubes, while regular cubes are convenient and chill the drink quickly. If you want a colder, more concentrated first sip and less ongoing dilution, strain it into a chilled coupe without ice. The egg-white version is especially attractive in a coupe, where its foam is easy to see.

A lemon wheel, a narrow peel, or a cocktail cherry all work as garnish. Expressing a strip of lemon peel over the glass releases its fragrant oils; avoid squeezing so hard that bitter white pith dominates. The drink’s tart, sweet, and spirit-forward character pairs well with salty snacks such as roasted nuts, olives, or crisp savoury bites. Keep the serving simple so the whiskey remains the focus.

Variations

Boston Sour: Add the optional egg white for a dense, creamy foam. The flavor remains recognizably whiskey-forward, but the texture becomes rounder. Some versions use a whole egg, but that makes a heavier drink and is not needed for this recipe.

New York Sour: Make the recipe without egg white, strain it over fresh ice, then slowly pour about ½ fl oz (15 ml) dry red wine over the back of a spoon so it floats on top. The wine contributes a fruity, gently tannic layer and a striking color contrast. Pour gently to keep the layer distinct.

Maple Whiskey Sour: Replace the ¾ fl oz (22 ml) simple syrup with ½ fl oz (15 ml) maple syrup, then taste and add a little more if needed. Maple syrup is richer and more assertive than plain syrup, so a smaller amount keeps the drink from becoming too sweet. It adds a warm, earthy note.

Use another whiskey: Bourbon is a familiar choice, while rye makes a sharper, more peppery sour. A blended Scotch can bring a malty character; heavily smoky whisky will be more prominent, so begin with a small pour if you are unsure you will enjoy it. Keep the lemon and sweetener steady at first, then adjust to suit the spirit.

Storage and Reheating

A Whiskey Sour is best mixed and served fresh. Once shaken with ice, it starts to dilute, and its foam, if made with egg white, begins to collapse. Do not store a finished cocktail for later or try to restore it by reheating; cocktails are served cold, and reheating changes the flavor and can evaporate alcohol. If a drink containing egg white has been left at room temperature for more than 2 hours, discard it.

You can prepare simple syrup in advance and refrigerate it in a clean, sealed container for up to 2 weeks. Keep fresh lemons whole in the refrigerator and squeeze the juice close to serving time; measured lemon juice can be refrigerated in a covered container for up to 24 hours, though its aroma fades. If mixing a pitcher ahead, combine only the whiskey, lemon juice, and syrup, refrigerate it promptly, and use it the same day. Shake each serving with ice just before pouring, and add egg white separately to each drink rather than storing a batch with raw egg.

Frequently Asked Questions

What is the best whiskey-to-lemon-to-syrup ratio?
The recipe uses 60 ml whiskey, 22 ml lemon juice, and 22 ml simple syrup, a whiskey-forward balance with equal amounts of citrus and sweetener. For a more tart drink, reduce the syrup slightly; for a sweeter one, add it in small increments after shaking. Different whiskey styles can change how sweet or sharp the cocktail tastes.

Can I make a Whiskey Sour without a cocktail shaker?
Yes. Put the ingredients and ice in a clean jar with a tight-fitting lid and shake firmly for about 15 seconds. Open it carefully, since pressure can build, then strain through a small sieve into the glass. A shaker is convenient, but the important parts are thorough chilling, dilution, and straining out the ice.

Do I need egg white?
No. Egg white is optional and mainly changes the drink’s texture, creating a smooth foam rather than changing the basic sour flavor. Leave it out for a simpler cocktail, or choose a pasteurised egg if you want foam. A cocktail made without egg white needs only one shake with ice.

Can I use bottled lemon juice or sour mix?
Fresh lemon juice is preferable because its aroma gives the drink a brighter taste. Bottled juice is a workable backup, but taste the cocktail before adding extra sweetener. Commercial sour mix varies in sweetness and may contain other flavors, so if you use it, replace both the lemon juice and syrup with it and adjust gradually.

How do I make a Whiskey Sour for a group?
Multiply the whiskey, lemon juice, and syrup by the number of drinks and combine them in a covered container without ice. Refrigerate the mixture and use it the same day. Shake individual portions with ice just before serving so each drink is properly chilled and diluted; add optional egg white separately to each serving. Keep garnishes ready alongside the glasses.

Is this cocktail served up or over ice?
Either is suitable. Over fresh ice is a familiar rocks-glass serving and keeps the drink cold as you sip. Straining into a chilled coupe without ice gives a more concentrated drink with no further dilution in the glass. Choose the serving style you prefer, and strain away the ice used in the shaker in both cases.

This alcoholic drink is for adults of legal drinking age; please drink responsibly.

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