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Whisky Sour Recipe

Prep time
   2 mins

For sailors in the 1700 and 1800's, a Whiskey Sour was considered the best a man could drink. In a whisky sour, the lemon juice is (almost) as vital as the bourbon. A generous, foamy top is what you're aiming for.


  • 100g soft light brown sugar

  • 50ml whisky or bourbon

  • 25ml lemon juice

  • 1 egg white


    1. Put the sugar and 100ml water in a pan and heat gently, stirring, until the sugar dissolves. Cool.

    2. This will make more than you need but will keep in the fridge for a couple of weeks.
    3. Put the whisky, lemon juice, egg white and 25ml of the brown sugar syrup into a cocktail shaker filled with ice and shake vigorously for 15-30 seconds.
    4. Strain into coupe or martini glass and serve.

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