This is kinda like the sour version of the Old Fashioned by replacing the bitters for lemon juice. Sometimes people add 15 mls of egg whites (about half of an egg) to make it foamy but I don’t. I think of that as being more of a Whiskey Fizz (Fizz in the title indicates egg whites), but the practice of adding egg whites to the Whiskey Sour dates back to the 1860s.
Jerry Thomas, influential bartender from that time, called these Egg Sours but they had all the same parts as the Whiskey Sour just with the addition of egg. That’s probably the reason for the confusion and why they are still confused today. Long story short, add it if you want, don’t if you don’t, but I think it is more appropriate to call it a Whiskey Fizz if you do.
Whiskey Sour ingredients:
- 60 mls (1.5 oz) Bourbon
- 15 mls (1.5 oz) Simple Syrup
- 20 mls (1 oz) Lemon Juice
Combine all ingredients in the shaker. Add ice to the shaker. Vigorously shake till the shaker is ice cold and frosted. Strain into glass to remove ice shards.
ABV = 25%
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