This iconic sour—whiskey, lemon juice and sugar, shaken over ice—forms the building block for many cocktails due to its structural simplicity prime for riffing. Add an egg white and it becomes the “Boston Sour” (PUNCH’s preferred whiskey sour recipe). Add a red wine float and it becomes the New York Sour or Continental Sour, a variation that popped up in the late 1800s.
- 2 ounces bourbon
- 3/4 ounce lemon juice
- 3/4 ounce simple syrup (1:1, sugar:water)
- 1/2 ounce or 1 small egg white
- Add all ingredients to a cocktail shaker, and dry shake.
- Add ice to the shaker and shake well.
- Strain into a chilled coupe or cocktail glass or over ice into a rocks glass.
A most iconic sour of the whiskey variety.