Classics are classics for good reason, and The Whiskey Sour is no exception. Bourbon, lemon juice, and simple syrup combine to create a refreshing cocktail that has gone down easy since its inception more than 150 years ago.
History of the Whiskey Sour
The exact origins of the Whiskey Sour are unknown, not unlike many classic cocktails. The first printed recipe was included in Jerry Thomas’s renowned book, The Bar-Tenders Guide, in 1862.
The “Sours” cocktail class is aptly named due to its inclusion of citric acid. A “Sour” can be sweet or tart and usually includes a sugar component. The standard “Sour” incorporates lemon juice with simple syrup and was likely first-used by sailors looking to fight scurvy. Bartenders like Jerry Thomas took that tart concoction and made it a bit more palatable by adding sugar and egg white.
Many bartenders in the 20th Century tried to simplify the classic Whiskey Sour by creating shelf-stable sour mixes, but the classic cocktail reigns supreme. Here’s the recipe:
Classic Whiskey Sour
- 2 oz Joseph Magnus Bourbon
- .75 oz lemon juice
- .5 oz simple syrup
- 1 egg white or .5 oz aquafaba
- Angostura bitters, garnish
Combine Joseph Magnus Bourbon, lemon juice, simple syrup, and egg white in shaker. Shake vigorously for 30-60 seconds. Add ice and shake again. Strain the contents of the cocktail shaker into the glass. Garnish with three dashes of Angostura bitters.
The Whiskey Sour is a favorite cocktail for a variety of reasons, but one is its customizability. As long as you include the whiskey, tart citrus, and something sweet trifecta, it’s a variation on a traditional Whiskey Sour.
Our Favorite Whiskey Sour Variations:
Blackberry Whiskey Sour
A seasonally appropriate cocktail that’s both sweet and juicy.
- 2 oz Joseph Magnus Bourbon
- 1 oz lemon juice
- .75 oz simple syrup
- 1 egg white or .5 oz aquafaba
- 4 oz blackberries
- 3 dashes black walnut bitters
- Fresh or frozen blackberries, garnish
- Lemon slice, garnish
Combine all ingredients except the garnish and Joseph Magnus Bourbon in a shaking tin and muddle. Open the shaker, add Joseph Magnus Bourbon, fill with ice and shake for 30 seconds. Double strain into a glass over ice and garnish with a blackberry and lemon wheel.
Ginger Sour
A cocktail from a recipe posted back in 2021 and still a Magnus favorite.
- 2 oz Joseph Magnus Bourbon
- 1 oz ginger simple syrup
- .75 oz lime juice
- 1 egg white or .5 oz aquafaba
- 1/2″ ginger chunk
- Lime wedge, garnish
Combine Joseph Magnus Bourbon, lime juice, simple syrup, and egg white in shaker. Shake vigorously for 30-60 seconds. Add ice and shake again. Set aside. Rim glass with a ginger chunk. Strain the contents of the cocktail shaker into the glass. Garnish with a lime wedge.
New York Sour
A cocktail with its own long history, first served sometime in the 1870s.
- 2 oz Joseph Magnus Bourbon
- 1 oz lemon juice
- .75 oz simple syrup
- 1 egg white or .5 oz aquafaba
- 1 oz red wine
Combine Joseph Magnus Bourbon, lemon juice, simple syrup, and egg white in shaker. Shake vigorously for 30-60 seconds. Add ice and shake again. Strain the contents of the cocktail shaker into the glass over ice. Top cocktail with red wine slowly poured over the back of a spoon to float it on top.
Amaretto Bourbon Sour
A cocktail that artfully balances bourbon and amaretto.
- 1 oz Amaretto
- 1.5 oz Joseph Magnus Bourbon
- 1 oz lemon juice
- .5 oz maple syrup
- 1 egg white or .5 oz aquafaba
- Cocktail cherry, garnish
Combine Joseph Magnus Bourbon, Amaretto, lemon juice, maple syrup, and egg white in shaker. Shake vigorously for 30-60 seconds. Add ice and shake again. Strain the contents of the cocktail shaker into the glass. Garnish with cocktail cherry.
Rosemary Whiskey Sour
A cocktail that adds a little extra richness with rosemary and maple syrup.
- 1.5 oz Joseph Magnus Bourbon
- 1 oz lemon juice
- .5 oz maple syrup
- .5 oz Rosemary simple syrup
- 1 egg white or .5 oz aquafaba
- Rosemary, garnish
Make the rosemary simple syrup by rolling several sprigs of rosemary on a cutting board to release their aroma, then boil with .5 cup water and .5 cup sugar until sugar is dissolved. Strain once cooled and store in fridge until use. Add Joseph Magnus Bourbon, maple syrup, rosemary simple syrup, lemon juice, and egg white in shaker. Shake vigorously for 30-60 seconds. Add ice and shake again. Strain the contents of the cocktail shaker into the glass. Garnish with rosemary sprig.
The best Whiskey Sour variations use Joseph Magnus Bourbon, available at a retailer near you or to buy online. Join our mailing list to stay up to date with the latest from Jos. A. Magnus. You can also follow us on Facebook and Instagram to stay up to date.