Whiskey Sour Wars: Egg White or No?
The Whiskey Sour sparks a simple debate: egg white or not? Both versions work — they just feel different. For more whiskey classics, see the Old Fashioned and Manhattan.
Strong Classic Whiskey Sour (No Egg White)
Bright, crisp and direct. Whiskey, lemon and sugar come through clearly.
Ingredients (1 serving):
- 60 ml bourbon or rye
- 25 ml fresh lemon juice
- 15 ml simple syrup (or 10–15 ml to taste)
- Optional: 1–2 dashes Angostura bitters
Method: Shake hard with ice for 10–12 seconds until well chilled. Strain into a rocks glass over fresh ice or up into a coupe. Garnish with a lemon peel or cherry. This is the stronger, cleaner version.
With Egg White (Boston Sour Style)
Softer and silkier. The foam rounds the edges.
Ingredients: Same as above + 1 egg white (or 20–30 ml aquafaba).
Method: Dry-shake (no ice) vigorously for 10–15 seconds to emulsify. Then add ice and shake hard again. Double-strain into a coupe. The foam is the point; the drink is slightly less “strong” in perception because of the texture. Master the shake in Shake It Like a Pro.
Try both. The no-egg version is the stronger, more direct sip. The egg-white version is the more luxurious one. For technique, see Stirred or Shaken?.
