Summary

Forbes contributors publish independent expert analyses and insights.

Whiskey Sours have had a place on classic cocktail bar menus for decades, and for good reason. Its a timeless and simple cocktail, knowing for balancing sweet and sour while using just a few time-honored ingredients.

According to Leo Yepiz, a bartender at Viceroy Snowmass, a traditional Whiskey Sour is one of those perfect cocktails that balances bold spirit with bright citrus and a touch of sweetness.

First, shake bourbon or rye with fresh lemon juice and simple syrup, then strain it over ice. For that silky texture, I like adding a little egg white (or aquafaba if someone prefers plant-based). A dash or two of bitters on top finishes it off beautifully, said Yepiz.

Most experts will tell you their Whiskey Sour involves a 2:1:1 ratio of whiskey, sweet, and sour.

A classic whiskey sour typically has bourbon or rye whiskey, fresh lemon juice, simple syrup. Yepiz said you can also follow up with an optional egg white or aquafaba for texture and a dash of Angostura bitters.

A great way to make the whiskey and sour flavors shine is to use a little bit less simple syrup. But choose the ratios that work the best for your own interests and tastes.

The Whiskey Sour has a really rich and long-storied history in cocktail culture. It dates back to the 1800s and it started with sailors mixing citrus into alcohol to help fight off scurvy. From there it just kind of stuck around and eventually turned into the delicious cocktail we know today, said Yepiz.

A shaker is essential, especially if youre working with egg white or aquafaba. I always recommend a dry shake first (without ice) to whip the egg white or aquafaba into a froth, then add ice and shake again for chill and dilution. A fine mesh strainer

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