Bourbon Whiskey Sour co*cktail Recipe (2024)

FAQs

Can you use bourbon for whiskey sour? ›

For a classic Whiskey Sour, bourbon is a fantastic option, thickened with egg white and topped with a few dashes of aromatic bitters for a complementary spice note.

In a co*cktail shaker filled with ice, pour 2 ounces whiskey, 3/4 ounce lemon juice, and 1/2 to 3/4 ounce simple syrup. (If using egg white, add all of the ingredients to a shaker without ice and dry shake for 30 seconds before adding ice.) Shake well.

You can make a perfectly lovely Whiskey Sour by sticking to the original recipe of just whiskey, lemon juice, and sugar. These three ingredients balance each other beautifully. But if you want to take your Whiskey Sour to the next level, add an egg white.

In conclusion, while Jack Daniel's is often mistaken for bourbon, it is technically classified as Tennessee whiskey. The distinction lies in the additional step of charcoal mellowing, also known as the Lincoln County Process, that Tennessee whiskey undergoes.

And this ratio works for other sour co*cktails, as well, including the margarita and daiquiri. The 3-2-1 that make up a whiskey sour are whiskey, of course (typically bourbon or rye), fresh lemon juice, and simple syrup (sugar and water).

Both a whiskey sour and an old-fashioned co*cktail are made with whiskey—and that's the only similarity really. A whiskey sour balances the whiskey with lemon juice and sugar or simple syrup, while an old-fashioned is stronger, more spirit forward, and made with bitters and a sugar cube.

Each type—rye, bourbon, Irish whiskey, scotch—reacts a little differently with citrus. You'll be surprised how some dusty old bottles take to a sour while others resist it. A little experimentation can go a long way when perfecting your home sour. Bourbon is my go-to for whiskey sours.

Of course Sour Mix, Sweet & Sour Mix, Whiskey Sour Mix, Daiquiri Mix, and even Margarita Mix (for the most part) are all essentially the same thing. With very few exceptions, all of the commercially available products are little more than a bucket of chemicals pretending to be "quality" products.

The trick to getting the perfect frothy-ness (not a professional term), is to do a dry shake (no ice) before a final shake (with ice). This super classic co*cktail is one that I've had my eye on for a while, but I'll be honest I was a bit intimidated by the egg white situation (like is it even safe to drink raw egg?).

What is a Georgia sour? ›

3oz Bourbon 1.5 oz Peach liqueur 1 oz lemon juice 1 oz lime juice 1 oz rosemary syrup** Ivory and Noire | Entertaining, co*cktails, Food, Tablescapes.

2oz Jack Daniel's Old No. 7. 1oz Fresh Lemon Juice. 0.75oz Simple Syrup. 2 Dashes Jack Daniel's Tennessee co*cktail Bitters.

🥃 Quick summary. Whiskey is a general term for an alcoholic liquor made from fermented mashed grains. Bourbon is the term for a whiskey made from a grain mixture that is at least 51% corn. Bourbon was traditionally made in Bourbon County, Kentucky, and most bourbon is still produced in the state of Kentucky.

The whiskey sour is a mixed drink containing whiskey (often bourbon), lemon juice, sugar, and optionally, a dash of egg white.

If you're already a fan of the whiskey sour co*cktail, a bourbon version is a must-try! The type of whiskey or bourbon you choose will undoubtedly influence the taste of the drink, so choose what you enjoy. If you're not sure, play around with a few different varieties until you land your signature whiskey sour!

There are many types of whiskey, and bourbon is just one of them (in other words, all bourbon is whiskey, but not all whiskey is bourbon). While all whiskeys are made from a fermented mash of grains, bourbon is predominantly made from corn (more on that later).

Sour mash (or sourmash) is a process used in the distilling industry that uses material from an older batch of mash to adjust the acidity of a new mash. The term can also be used as the name of the type of mash used in such a process, and a bourbon made using this process can be referred to as a sour mash bourbon.