Bourbon-based

Whiskey Sour

One of the few classics where egg white is traditional rather than a modern flourish — it dates back to the drink's earliest printed recipes, not a craft-cocktail-era addition.

Ingredients

2 ozBourbon
3/4 ozFresh lemon juice
3/4 ozSimple syrup
1, for a silkier textureEgg white (optional)
2 dashes, for garnishAngostura bitters

Glassware Rocks glass (or coupe if served up)

Method

If using egg white, dry-shake all ingredients (no ice) first to emulsify.
Add ice and shake hard until well chilled, about 15 seconds.
Strain (double-strain if you used egg white) into a rocks glass over fresh ice, or up into a coupe.
Dot the foam with bitters, or garnish with a cherry and orange peel if serving without egg white.

What to Look For

Citrus and sweetener mute a lot of a whiskey's proof burn, so this is a forgiving drink — a solid, mid-proof standard bourbon does the job without needing to reach for something rare or expensive.

Proof range: 80–95
Style: Standard mash bill
Price tier: everyday