Whiskey Sour Recipe Using Frozen Lemonade, Made Easy

A whiskey sour made with frozen lemonade concentrate is a quick, tart-sweet cocktail shaken with whiskey, fresh lemon juice, water, and ice. The concentrate supplies both lemon flavor and sweetness, while a little fresh juice keeps the drink bright; this version makes four servings and is easy to adjust to taste.

Ingredients

1 cup (240 ml) bourbon or rye whiskey
1/2 cup (120 ml) thawed frozen lemonade concentrate
1/4 cup (60 ml) fresh lemon juice, from about 2 lemons
1/4 cup (60 ml) cold water
1 tablespoon (15 ml) simple syrup, optional, for a sweeter drink
4 cups (about 560 g) ice cubes, divided between shaking and serving
4 lemon wheels, optional, for garnish
4 cocktail cherries, optional, for garnish

Instructions

Soften the concentrate. If the lemonade concentrate is still frozen solid, set its sealed container in a bowl of cool water for 10 to 12 minutes, until you can scoop or measure it. Do not use hot water, which can warm the concentrate unevenly. Measure the amount needed and return the rest to the freezer according to the package directions.
Make the cocktail mixture. In a pitcher, stir together the whiskey, thawed lemonade concentrate, fresh lemon juice, cold water, and optional simple syrup. Stir until the concentrate has dissolved and the mixture looks uniform. Taste a small spoonful before adding ice: it will taste stronger and sweeter than the finished cocktail because shaking will chill and dilute it.
Shake in batches. For each serving, pour about 3 1/2 ounces (105 ml) of the mixture into a cocktail shaker. Add a generous handful of ice, close the shaker securely, and shake vigorously for 12 to 15 seconds, until the outside feels cold. If your shaker is small, shake two drinks at a time rather than packing it full; crowded ice chills less effectively.
Strain and serve. Strain into an ice-filled rocks glass for a slower-sipping drink, or into a chilled coupe without fresh ice for a sharper, less diluted presentation. Repeat with the remaining mixture and fresh ice. If you prefer a softer drink, add a splash of cold water to the glass.
Garnish if you like. Add a lemon wheel and a cocktail cherry to each glass. For a more pronounced lemon aroma, squeeze the peel over the drink before dropping it in. Serve promptly while the cocktail is cold and the ice has not melted significantly.

Tips

Adjust for the concentrate you have. Frozen lemonade brands and varieties differ in sweetness and tartness. Start without the optional syrup, shake one drink, and taste it. Add syrup by the teaspoon if it is too sharp, or a little extra lemon juice if it tastes overly sweet. Make adjustments to the pitcher in small increments so you do not overshoot.
Use fresh lemon juice for balance. The concentrate gives this cocktail its easy lemonade character, but fresh juice adds a cleaner, more direct citrus note. Bottled lemon juice can work in a pinch, though its flavor may be flatter or more acidic. If using it, begin with slightly less than the listed amount and taste the mixture before shaking.
Measure the water instead of pouring freely. The water in the recipe helps approximate the dilution that a sour gets while being shaken. Too much water before shaking can make the drink taste thin; too little can leave the lemonade and whiskey overly intense. Use a jigger or measuring cup, then let the ice provide the final small amount of dilution.
Choose a whiskey you enjoy neat. Bourbon makes a rounder, vanilla-leaning sour, while rye gives the drink a drier, spicier edge. A very smoky whiskey can compete with the lemonade, so use one only if you want that flavor to stand out. No special or hard-to-find ingredient is required for this recipe.

Serving Suggestions

Serve the whiskey sours as an aperitif or alongside savory snacks that can stand up to the drink’s citrus and sweetness. Salted nuts, pretzels, sharp cheddar, and a simple cheese board are easy options. For a larger spread, pair the cocktails with grilled foods, barbecue, or salty appetizers; the acidity helps the drink feel lively alongside richer flavors. Keep the food seasoning moderate if the lemonade is particularly sweet, since very spicy or heavily sweetened dishes can make the cocktail seem less balanced.

A rocks glass with a large ice cube is a good everyday choice because it keeps the drink cold while melting more slowly than small cubes. A coupe or small stemmed glass works well when you want to serve the cocktail without ice, but chill the glass first and strain immediately after shaking. Put the garnish on just before serving so the lemon stays fresh-looking. This is an alcoholic cocktail for adults of legal drinking age; enjoy responsibly.

Variations

Make it more tart. Increase the fresh lemon juice by 1 tablespoon (15 ml) for the full pitcher, then taste before adding more. This is useful when your concentrate is especially sweet. Keep in mind that additional citrus makes the drink brighter but also more pointed, so a small amount of syrup may still be welcome.

Make it lighter. Pour the finished cocktail over fresh ice and top each glass with 1 to 2 ounces (30 to 60 ml) of chilled sparkling water. This lengthens the drink and softens its intensity without changing the pitcher’s basic balance. Add the sparkling water only after straining, since shaking carbonated liquid can cause pressure and a messy spill.

Try a different whiskey. Substitute rye for bourbon for a drier, peppery finish, or use a blended whiskey for a milder flavor. The lemonade can cover some of the subtleties of an expensive bottle, so a reliable everyday whiskey is a sensible choice. Avoid changing the whiskey quantity at the same time as adjusting the sweetener; make one change, taste, and then decide whether the balance needs further tuning.

Make individual drinks by ratio. For one cocktail, combine 2 ounces (60 ml) whiskey, 1 ounce (30 ml) thawed concentrate, 1/2 ounce (15 ml) fresh lemon juice, and 1/2 ounce (15 ml) water. Add simple syrup only if needed. This ratio is convenient when you want to make just one drink or let guests choose between bourbon and rye without mixing separate full pitchers.

Storage and Reheating

This cocktail is best shaken and served fresh; it does not need reheating. If you have mixed the whiskey, concentrate, lemon juice, water, and syrup but have not added ice, cover the pitcher and refrigerate it within 2 hours. For the freshest citrus flavor, use the mixture within 24 hours. It may be kept for up to 2 days refrigerated, though the lemon aroma can fade and the flavor may become less lively. Stir before serving because the ingredients can settle slightly.

Do not store the prepared cocktail with ice in the pitcher: melting ice continues to dilute it and can leave the drinks watery. Keep ice and garnishes separate, then shake individual portions just before serving. If you have leftover cocktails already poured over ice, strain them into a covered container and refrigerate within 2 hours; drink them within 24 hours for best quality. Follow the frozen concentrate package instructions for storing any unused portion, and do not leave the mixed drink at room temperature for extended periods.

Frequently Asked Questions

Can I use frozen lemonade instead of frozen lemonade concentrate?
Usually, yes, if you mean a prepared frozen lemonade drink rather than the concentrated product. Prepared lemonade contains more water and is generally less intense, so the cocktail may taste weaker and less tart. Start by replacing the concentrate with the same volume of thawed prepared lemonade, omit the added water, and taste before shaking. Add fresh lemon juice or a small amount of syrup only if the balance needs it.

Do I need to add simple syrup?
No. Frozen lemonade concentrate already contains sugar, so the optional syrup is only for people who prefer a sweeter sour or have a particularly tart concentrate. Shake one drink without syrup first, then add syrup to the pitcher a teaspoon or two at a time. It is easier to sweeten a batch gradually than to correct a drink that has become too sugary.

Can I make a pitcher ahead for a party?
Yes. Mix the whiskey, concentrate, lemon juice, water, and any syrup, then refrigerate the covered pitcher without ice. Make it up to 24 hours ahead for the best flavor, and give it a stir before serving. Shake each portion with ice as guests arrive, or shake two drinks at a time and strain into glasses; do not add ice to the pitcher in advance.

What can I use if I do not have a cocktail shaker?
A clean jar with a tight-fitting lid can work for shaking one or two drinks. Leave enough headroom for the ice to move, close the lid securely, and hold the lid in place while shaking. Strain through a small kitchen strainer if the jar does not have a built-in strainer. A pitcher and long spoon are fine for mixing the batch, but stirring alone will not chill and aerate an individual serving as quickly as shaking.

Can I make this without alcohol?
For a nonalcoholic version, leave out the whiskey and use cold water or chilled sparkling water in its place. Start with less replacement liquid, taste, and add more until the drink has the strength you like; the result will be a lemonade-style cooler rather than a whiskey sour. Fresh lemon juice can help keep it from tasting too sweet, and sparkling water added just before serving gives it a lighter texture.

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