Whiskey Sour

Bourbon, lemon and sugar shaken to a silky foam and finished with bitters.

• Bourbon60 ml
• Lemon juice30 ml
• Simple syrup20 ml
• Egg white1
• Angostura bitters and cherryto garnish

Dry-shake the bourbon, lemon, syrup and egg white, then shake again with ice. Strain over ice into a rocks glass, add a few drops of bitters and a cherry.

CREATED

1870

CREATOR

Unknown

STATE

United States

LOCATION

United States (first recorded in Wisconsin)

Sours descend from punch and the first known recipe appears in Jerry Thomas’s 1862 Bar-Tender’s Guide, which includes brandy, gin and rum sours. The earliest mention of a Whiskey Sour is in a Wisconsin newspaper, the Waukesha Plain Dealer, in 1870. It became one of the cardinal points of American drinking, later embellished with egg white and a red-wine float.