A Whiskey Sour needs enough flavor to remain distinct beside lemon, sugar and dilution. The best choice depends on whether you want a round, sweet drink or a drier, spicier one.
Classic Whiskey Sour recipe
- 2 oz whiskey
- ¾ oz fresh lemon juice
- ½–¾ oz simple syrup
- Egg white or aquafaba, optional
Dry-shake first if using egg white or aquafaba, then shake with ice and strain. Adjust the syrup to the whiskey and your preferred level of sweetness.
Bourbon
Bourbon contributes caramel, vanilla and corn sweetness. It creates the most approachable version and works well with slightly less syrup. Try a balanced bottle from the bourbon collection.
Rye
Rye brings pepper, herbs and a drier finish. It is ideal when you want the whiskey to cut through citrus. Browse rye whiskey.
Why proof matters
A whiskey with enough body and proof will generally keep more structure after shaking and dilution. Very delicate whiskey can recede behind lemon, while a very high-proof pour may need a smaller measure or additional dilution.
Recommended whiskey styles
- Wheated bourbon for a softer Sour.
- High-rye bourbon for balance.
- Rye whiskey for a drier, spicier drink.
- Bottled-in-bond whiskey for extra structure.
Browse the wider whiskey collection to compare bottles for your preferred recipe.
Sources
Source: https://www.makersmark.com/en-us/cocktails/makers-sour,
