How to Make the Perfect Whiskey Sour for You—3 Different Ways

Is there a more agreeable drink than a well-made Whiskey Sour? One that appeals to a wider swath of drinkers? We’re not sure there is. It’s got whiskey, for starters, so it’s good for people who insist on that kind of thing, but when properly constructed it’s also incredibly mellow and almost entirely defanged—the first whiskey drink I’d make a self-proclaimed whiskey hater to change their mind. The citrus makes it refreshing enough for a warmer day, while the oaky brown spirit makes it welcome on a colder one. And the magic of the cocktail is that you can add circles onto that venn diagram, one for every type of drinker or circumstance, keep going until the paper is heavy with ink and looks like a spirograph, and Whiskey Sours will still be right in the middle. The main difference between people who like Whiskey Sours and people who dislike them is that the people who dislike them actually do probably like them, they just don’t know it yet. In this episode of Cocktails for Grown Ups resident bartender Jason O’Bryan—lead mixologist at Michelin three-star Addison—shows you not only how to make the classic Whiskey Sour, but two outstanding variations that will help you find the right version for you. Classic Whiskey Sour 2 oz. bourbon 0.75 oz. fresh lemon juice 0.75 oz. simple syrup 1 egg white Add all ingredients to a shaker tin. “Dry” shake ingredients without ice for five seconds to whip the egg. Add ice, seal tins and shake hard for 10 to 12 seconds. Strain into coupe or Martini glass—it’ll come out white at first, and the color will emerge over the course of a minute under a paper-smooth head of foam. Express a lemon peel over the top of the foam for aroma and discard and decorate the foam with a few drops or dashes of Angostura Bitters. Eggless Whiskey Sour 2 oz. Irish or Canadian whiskey 0.75 oz. fresh lemon juice 0.75 oz. simple syrup Add all ingredients to a shaker tin. Add ice, seal tins and shake hard for 6 to 10 seconds. Strain over fresh ice in a rocks glass, and garnish with an orange slice, or cherry, or both. Juicy Whiskey Sour 2 oz. rye whiskey 0.75 oz. lemon juice 0.5 oz. simple syrup 0.5 oz. orange juice 1 egg white 1 tsp absinthe Shake without ice, then add ice and shake well for 10 to 12 seconds. Strain into a rocks glass and garnish with drops of Angostura Bitters and a lemon peel, discarded.