Classic Whiskey Sour: proportion, foam and version with or without egg white

The Whiskey Sour combines bourbon, fresh lemon and simple syrup. The base formula below uses 45 ml, 25 ml and 20 ml, respectively, the ratio currently published by the International Bartenders Association. The egg white is optional: without it, the drink is more direct and refreshing; with pasteurized egg white, it gains body and a fine foam.

Ingredients

• 45 ml bourbon whiskey

• 25 ml of fresh lemon juice

• 20 ml of 1:1 simple syrup, made with equal parts sugar and water and cold

• 15 ml of pasteurized egg white, optional, for the foamed version

• Cubed ice, enough to blend and serve

• 3 drops of aromatic bitters, optional, to finish the foam

• 1 thin slice of lemon and 1 cherry, optional, for garnish

Preparation method

1. Choose presentation

Use a very cold coupe glass to serve without ice or a lowball glass with new ice to serve on the rocks. Choose one of the two sequences below; the clear and clear versions are alternatives, not consecutive steps.

2. Make the clear version

Place bourbon, lemon juice and simple syrup in cocktail shaker. Fill with ice and shake vigorously for about 12 to 15 seconds, until the shaker is very cold. Strain into a chilled glass or rocks glass with new ice.

3. Make the version with pasteurized egg white

Place bourbon, lemon juice, syrup and 15 ml of pasteurized egg white in a clean, ice-free shaker. Make the dry shake, beating hard for about 15 seconds. Add ice and blend again for 12 to 15 seconds. Finely strain into a chilled glass or over new ice and wait 20 to 30 seconds for the foam to settle.

4. Finish

In the foam version, drip the bitter onto the already settled surface. Decorate, if you wish, with the lemon slice and cherry. Serve immediately.

Right spot / how to know it’s ready

Without egg white, the Whiskey Sour should be light golden, very cold and homogeneous, with clear acidity, enough sweetness to round off the lemon and a clear presence of bourbon. With egg white, look for a white layer of approximately 5 to 10 mm, with small, uniform bubbles that do not disappear immediately after serving. In no version should the drink appear watery or excessively syrupy.

Safety when using clara

The Ministry of Health warns that raw or undercooked eggs can transmit Salmonella and recommends avoiding preparations with raw eggs. If you want to avoid using raw eggs, make the version without egg whites. For the foamy version, use only pasteurized egg whites from a commercial product, within the expiration date and kept according to the label; It is a safer choice than common raw egg whites, but does not require refrigeration and good practices. Do not use freshly cracked regular egg whites.

Tips for the recipe to work out

Measure in milliliters

In a sour, a difference of 5 ml already changes the balance a lot. Use a jigger or meter and adjust only after tasting the base formula.

Squeeze the lemon freshly

Fresh juice maintains a more lively aroma and acidity. If the lemon is too acidic, correct with up to 5 ml of additional syrup instead of diluting the drink with water.

For fine foam, use a very clean cocktail shaker

Residues of fat impair foam formation. Make the dry shake first without ice, then the second shake with ice and finish with fine straining to retain pieces of ice and large bubbles.

Shake with ice and serve over new ice

The ice in the shaker has already melted during shaking. If you choose to serve on the rocks, strain into new cubes to better control dilution.

Substitutions and variations

Can I use rye whiskey instead of bourbon?

Yes. Rye makes the drink drier and spicy. Start with the same proportion and if the combination seems aggressive, increase the syrup by 5 ml.

Can I use lemon?

You can. The profile becomes greener and more aromatic, and the acidity can vary greatly. Use the same 25 ml in the first test and adjust the syrup in small increments of 5 ml.

Do I need to use clear to call it a Whiskey Sour?

No. The current IBA form itself treats clear as optional. Without egg white, the drink is lighter and more direct; with pasteurized egg whites, it becomes creamier and gains a layer of foam.

How to store

The finished cocktail should be served immediately after shaking. Do not prepare in advance or store leftovers, especially in the egg white version, as the foam will dissolve and the citrus will lose its freshness. Keep the pasteurized egg white refrigerated and strictly follow the storage instructions and time after opening indicated on the label.

How to serve / side dishes

In the coupe glass, without ice, the drink is more concentrated and elegant; in a low glass with a large cube, dilution happens little by little and the service lasts longer. Salty and oily snacks, such as roasted chestnuts, aged cheese or crispy potatoes, make a good contrast with the acidity of the sour.

Common mistakes

Why doesn't the foam firm up?

The most common causes are a cocktail shaker with fat residue, a short dry shake or a lack of clarity. Wash and dry the utensil well, use 15 ml of pasteurized egg white and beat first without ice, vigorously.

Why is my Whiskey Sour watery?

This usually happens with ice already melting, shaking too long or serving over the same ice used in the shaker. Use firm cubes, limit the second shake to about 12 to 15 seconds, and strain over new ice.

Why was it too sour or too sweet?

Lemons vary in acidity and syrups can have different concentrations. Confirm syrup is 1:1, keep bourbon and lemon steady on first adjustment, and adjust syrup in 5 ml increments.