How to make a great Whiskey Sour - Masterclass

The Whiskey Sour is one of the most famous cocktails in the sour family, and definitely one you want in your repertoire.

If you want to get straight to the action, you can jump ahead to or even better, head to the Make it Quick version here -
In this Masterclass episode I take you through where the Whiskey Sour came from, which ingredients you might want to use, discuss the merits of Dry Shake vs Reverse Dry Shake and look at some alternative variations you might want to look at.


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Ingredients & method:

60ml (2oz) Bulleit Bourbon – I’m using Bulleit for the high Rye content
30ml (1oz) lemon juice
15ml (1/2 oz) sugar syrup
2 Dashes Orange Bitters
15ml (1/2 oz) egg white (optional)
Orange twist
Cherry (optional)
A jigger
A shaker
Hawthorn strainer
Fine strainer
Rocks/old fashioned glass
Good ice

Add your bitters, sugar syrup, lemon juice & bourbon to a shaker tin. If you’re using egg white, add that here too.

Before adding ice, you want to dry shake to get a nice froth. You'll need to shake quite hard.

Once you have a nice froth, fill the smaller shaker tin with ice and shake hard again, this time until cold.

It’s important to double strain, otherwise the chips will ruin the froth.

Serve on the rocks & add your twist/cherry.

#WhiskeySour #ClassicCocktails #BartendingTips #Tips&Tricks #Cocktail101 #Cocktails #Bartending