[{"data":1,"prerenderedAt":128},["ShallowReactive",2],{"cocktail-/cocktails/whiskey-sour":3},{"id":4,"title":5,"baseSpirits":6,"bestFor":8,"body":9,"category":89,"description":90,"difficulty":91,"extension":92,"garnish":93,"glass":94,"image":95,"ingredients":96,"meta":112,"method":113,"navigation":114,"path":115,"publishedAt":116,"seo":117,"stem":118,"tags":119,"vector":122,"verdict":126,"__hash__":127},"cocktails/cocktails/whiskey-sour.md","Whiskey Sour",[7],"bourbon","Whiskey beginners, Brunch, Crowd-pleasing orders",{"type":10,"value":11,"toc":81},"minimark",[12,16,21,24,27,31,34,42,45,49,52,55,59],[13,14,15],"p",{},"The Whiskey Sour is one of the oldest cocktail templates in existence — a formula so durable and sensible that it predates the word \"cocktail\" itself. Jerry Thomas included a version in his 1862 guide. The structure (spirit, citrus, sweetener) underpins dozens of modern classics. Master the Sour and you understand half of mixology.",[17,18,20],"h2",{"id":19},"the-ratio","The Ratio",[13,22,23],{},"2:1:¾ is the classic Whiskey Sour ratio — 60ml bourbon, 30ml lemon, 22ml syrup. It's close but not identical to a Daiquiri (which runs similarly), and the distinction matters: bourbon is sweeter and richer than rum or vodka, which means the citrus needs slightly more room. Some bartenders work at 2:1:1, which is softer. Try both and decide which suits your palate.",[13,25,26],{},"What you must not compromise on is the lemon. Fresh juice only. The difference between fresh and bottled citrus in a Sour is not subtle — it is the difference between a cocktail and a drink.",[17,28,30],{"id":29},"the-egg-white-question","The Egg White Question",[13,32,33],{},"A classic New York Sour or Boston Sour includes egg white; many bars omit it for speed. The case for including it is strong: egg white adds a silky, dense foam that changes the mouthfeel completely, softening the sharp citrus hit and creating a richer, more satisfying texture.",[13,35,36,37,41],{},"The technique matters. ",[38,39,40],"strong",{},"Dry shake first"," — without ice — for 15 seconds to emulsify the egg white. Then add ice and shake hard for another 10–12 seconds to chill and dilute. Strain into a rocks glass over a large cube. The foam should sit above the surface in a clean, white cap.",[13,43,44],{},"If serving without egg white, shake once with ice and strain directly.",[17,46,48],{"id":47},"bourbon-selection","Bourbon Selection",[13,50,51],{},"The bourbon matters more than people expect. High-proof options (Wild Turkey 101, Maker's Mark Cask Strength) hold up against the lemon and provide a more assertive backbone. Lower-proof bourbons (Buffalo Trace at 90 proof) work fine but require less syrup to maintain balance. Avoid anything too delicate or floral — the citrus will overwhelm it.",[13,53,54],{},"Rye whiskey is an excellent substitute: drier, spicier, and particularly good if you prefer your Sour on the sharper end.",[17,56,58],{"id":57},"variations-worth-knowing","Variations Worth Knowing",[60,61,62,69,75],"ul",{},[63,64,65,68],"li",{},[38,66,67],{},"New York Sour"," — float a thin layer of dry red wine on top of the finished drink. The wine adds a tannin contrast and makes for an arresting presentation.",[63,70,71,74],{},[38,72,73],{},"Amaretto Sour"," — swap bourbon for amaretto, add a small amount of overproof bourbon for backbone (Jeffrey Morgenthaler's version is definitive). Far better than its reputation.",[63,76,77,80],{},[38,78,79],{},"Pisco Sour"," — replace bourbon with Peruvian pisco and add a few drops of Angostura bitters on top of the foam. A different drink entirely, but the same template.",{"title":82,"searchDepth":83,"depth":83,"links":84},"",2,[85,86,87,88],{"id":19,"depth":83,"text":20},{"id":29,"depth":83,"text":30},{"id":47,"depth":83,"text":48},{"id":57,"depth":83,"text":58},"sour","The essential sour template — bourbon, lemon, and sugar in a ratio that has anchored bartending for over 150 years.","easy","md","lemon wheel, cherry","rocks","/images/cocktails/whiskey-sour.png",[97,101,104,108],{"amount":98,"name":99,"note":100},"60ml","Bourbon","Something with backbone — Buffalo Trace, Wild Turkey 101",{"amount":102,"name":103},"30ml","Fresh Lemon Juice",{"amount":105,"name":106,"note":107},"22ml","Simple Syrup","2:1 sugar to water",{"amount":109,"name":110,"note":111},"1","Egg White","Optional — adds silky foam and body",{},"shaken",true,"/cocktails/whiskey-sour","2026-03-01",{"title":5,"description":90},"cocktails/whiskey-sour",[7,89,120,121],"classic","beginner",{"booziness":123,"sweetness":123,"acidity":124,"bitterness":125,"herbal":125,"smokiness":125,"body":123,"complexity":123},3,4,1,"The Whiskey Sour is the cocktail that converts wine drinkers into whiskey drinkers. Bright, approachable, and endlessly riffable — it earns its place on every serious back bar.","SlkZH3ymVc5c1-RudYqQXAQCmNx0tM8gucfWW-wfokw",1772793698669]