Whisky Sour Recipe in ml: A Balanced Classic

A whisky sour is a classic cocktail of whisky, fresh lemon juice and simple syrup, shaken until cold and served over ice or straight up. Its appeal is the balance of tart citrus, gentle sweetness and warm whisky; a little egg white is optional for a silky texture and a cap of foam. This recipe makes one drink with measurements in millilitres and familiar US measures.

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

Ingredients

60 ml (¼ cup, or 4 tablespoons) bourbon or rye whisky
30 ml (2 tablespoons) freshly squeezed lemon juice, strained of seeds
20 ml (4 teaspoons) simple syrup
15 ml (1 tablespoon) pasteurised egg white, optional
1 ml (about 2 dashes) aromatic bitters, optional
1 cup (about 140 g) ice cubes for shaking, plus 1 cup (about 140 g) fresh ice for serving
1 orange slice, about 5 mm thick (¼ inch), for garnish
1 cocktail cherry, about 8 g, for garnish

Instructions

Prepare the glass and citrus. Choose a rocks glass for a drink over ice, or a chilled coupe for a drink served without ice. Squeeze the lemon and strain out any seeds and large pulp. Measure the juice, whisky and syrup rather than estimating; small changes in lemon acidity or syrup volume can noticeably shift the balance.
Combine the drink. Pour the whisky, lemon juice and simple syrup into a cocktail shaker. Add the bitters if using. For a foamy version, add the pasteurised egg white as well. If you are making the drink without egg white, go straight to shaking with ice.
Dry shake if using egg white. Seal the shaker and shake firmly for about 10 seconds without ice. This helps disperse the egg white and build foam. Check that the shaker is securely closed before shaking; if the seal is loose, stop and reseal it rather than risking a spill.
Shake with ice. Add the measured shaking ice, close the shaker and shake briskly for about 12–15 seconds, until the outside feels very cold. If you skipped the dry shake, shake the combined ingredients with ice for about 15 seconds. The ice chills and slightly dilutes the cocktail, rounding the sharp citrus and making the drink taste integrated rather than like separate ingredients.
Strain and garnish. For a rocks serve, put the fresh serving ice into the glass and strain the cocktail over it. For a coupe, strain into the chilled glass without adding ice. Garnish with the orange slice and cherry, and serve promptly. If you used egg white, pour steadily so the foam settles on top; a fine-mesh strainer can catch small ice chips if you prefer a smoother finish.

Tips

Adjust the sweet-sour balance in small steps. Lemons vary in size and tartness, and different syrups vary in sweetness. Taste the drink after shaking. If it is too sharp, add about 5 ml (1 teaspoon) more syrup and briefly shake again; if it tastes too sweet, add 5 ml (1 teaspoon) lemon juice. Make changes gradually so the whisky remains prominent.
Use fresh juice and solid ice. Bottled lemon juice can taste flatter or more bitter than freshly squeezed juice. Ice that is wet, cracked or partly melted can dilute the drink too quickly. Use firm cubes, shake only for the stated time, and strain onto fresh ice instead of reusing the shaker ice.
Choose a whisky with enough character. Bourbon gives a rounder, often vanilla-leaning drink, while rye tends to make the sour drier and spicier. Either works. A very smoky or strongly flavoured whisky can dominate the lemon and syrup, so start with a measured pour and adjust only after tasting.
Handle egg white carefully. Egg white is optional, not a requirement for a whisky sour. Use pasteurised egg white from a reliable refrigerated product and keep it cold; pasteurised eggs are safest for pregnant, elderly or immune-compromised guests. Leave it out entirely if you do not want egg or foam, and never substitute an unpasteurised raw egg for a guest who needs to avoid it.

Serving Suggestions

A rocks glass with one cup of fresh ice is the easy, relaxed way to serve this recipe. A large cube melts more slowly than small cubes, keeping the drink from becoming watery as quickly. For a more polished, colder presentation, chill a coupe before shaking and strain the cocktail into it without ice. The drink will warm gradually, so serve it as soon as it is made.

The orange slice and cherry are familiar garnishes, but they are not essential. A thin strip of lemon peel also works: twist it over the glass to release its fragrant oils, then add it to the drink. Keep the garnish modest so it complements rather than overwhelms the aroma. A whisky sour pairs well with salty snacks such as roasted nuts, crisp crackers or olives, and can be served before a meal or alongside a casual spread.

If serving several people, shake each drink separately for the most consistent chill and dilution. You can measure the whisky, lemon juice and syrup for each glass ahead of time, but hold off on adding ice and shaking until just before serving. If using egg white, prepare each cocktail individually rather than leaving a large egg-containing batch sitting out.

Variations

New York sour: Make the recipe as written, preferably without egg white, and pour about 15 ml (1 tablespoon) red wine slowly over the back of a spoon onto the finished drink. The wine forms a coloured layer and adds a dry, fruity note. It is optional, and the drink will taste different depending on the wine, so use a dry red rather than a sweet dessert wine.

Richer or lighter sour: For a rounder drink, use 25 ml (5 teaspoons) simple syrup instead of 20 ml (4 teaspoons). For a sharper, less sweet version, reduce the syrup to 15 ml (1 tablespoon). Keep the whisky and lemon amounts unchanged at first, then adjust to your preference on a later serving. Changing the syrup by a few millilitres is more reliable than adding a large splash at once.

Honey whisky sour: Replace the simple syrup with 20 ml (4 teaspoons) honey syrup. To make honey syrup, stir equal volumes of honey and warm water until smooth, then cool it before using. Honey has a fuller, floral flavour and can make the drink seem richer; if it is especially strong, begin with 15 ml (1 tablespoon) and add more only if needed.

Alcohol-free sour-style drink: Replace the whisky with 60 ml (¼ cup) non-alcoholic whisky alternative, or use chilled strong black tea for a tannic, less whisky-like result. Keep the lemon and syrup, then taste before serving because alcohol-free alternatives differ in sweetness and intensity. The tea version will not reproduce whisky’s flavour, but it gives the drink a dry, structured base.

Storage and Reheating

A whisky sour is at its best immediately after shaking, when its chill, dilution and any egg-white foam are at their freshest. Do not store a finished drink with egg white for later; discard it if it has been left at room temperature for more than 2 hours. For a drink without egg, refrigerate any leftover mixture promptly in a sealed container and use it within 24 hours. It may lose freshness and separate, so shake it again briefly with fresh ice before serving. Do not keep it at room temperature.

Simple syrup can be made ahead and stored in a clean, covered container in the refrigerator for up to 2 weeks; discard it sooner if its appearance or smell changes. Reheating is not appropriate for a cocktail. If you need to prepare multiple drinks ahead, measure the whisky, lemon and syrup and keep them covered in the refrigerator, then shake with ice shortly before serving. Add egg white only when you are ready to make each drink.

Frequently Asked Questions

Is a whisky sour made with bourbon or rye?
Either is suitable. Bourbon usually makes a rounder, slightly sweeter-tasting cocktail, while rye often gives a drier, spicier impression. The recipe’s lemon and syrup remain the same for both, so choose the style you enjoy and measure the pour for a consistent result.

Can I make a whisky sour without egg white?
Yes. Egg white is optional and mainly contributes foam and a softer texture; it is not needed for the basic whisky, lemon and syrup combination. Skip the dry shake and shake the other ingredients with ice for about 15 seconds. The finished drink will be less foamy but still balanced.

What is simple syrup, and can I make it at home?
Simple syrup is sugar dissolved in water, used because it blends into a cold drink more easily than granulated sugar. Stir equal volumes of sugar and warm water until the sugar dissolves, then let the syrup cool before using. Keep it covered in the refrigerator and use it within 2 weeks.

Can I make this recipe for a group?
Yes. Multiply each ingredient by the number of drinks, but shake individual servings with ice when possible. If you mix a larger batch of whisky, lemon and syrup in advance, keep it covered and refrigerated, then measure portions into a shaker and shake each with fresh ice. Add egg white to individual drinks just before shaking.

Why does my whisky sour taste too sour or too sweet?
Lemon acidity, syrup concentration and whisky character vary. If it is too sour, add syrup in 5 ml (1 teaspoon) increments; if it is too sweet, add lemon in the same small increments. Shake briefly after each adjustment. Avoid correcting the balance with extra ice, which dilutes all the flavours rather than selectively changing sweetness or acidity.

Can I use bottled lemon juice?
You can, but freshly squeezed lemon generally gives a brighter flavour. Bottled juice can taste muted or more acidic, so start with the listed 30 ml (2 tablespoons), shake the drink and taste before making adjustments. Avoid sweetened lemonade or lemon cordial, which adds sugar and changes the recipe’s balance.

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