Whisky Sour


For years I’ve been making whisky sours ‘the wrong way,’ using a bastardised version of a recipe from Shaken: 250 Very Sexy Cocktails (Murdoch Books, 2004) and not really caring because the people who matter most (ie my drinking buddies) love it. For the record, the recipe in the book is:


45ml rye whiskey

15ml Cointreau

15ml lemon juice

15ml sugar syrup

maraschino cherry




Shake all ingredients (except the cherry) in a cocktail shaker that’s half-full of ice. Strain into the glass and garnish with the cherry.

I’ve always omitted the cherry (it’s odd how as soon as I buy a jar they, er, disappear) and used bourbon instead of rye, for reasons that are lost to the mists of time but basically involve a combination of ignorance (‘Is rye whiskey the same thing as bourbon?’) and convenience (‘I don’t know but we have bourbon so let’s use that instead’) that, fortunately, had a good result (‘Oh, this? This is a house whisky sour. You can only get this at 52 Cocktails HQ…largely because no-one with half a brain would ever confuse rye and bourbon.’*). It’s a jelly-bean-sweet concoction that bourbon-lovers love, even if it is a bit unorthodox. I’ve been making it for so long now that it deserves its own name – Bourbon Sour would be the logical choice, especially now that I’ve finally got around to making an actual whisky sour with actual whisky. Logic would dictate that to do so, I’d simply use the recipe above, but hey, logic has never been my strong point – especially after a few Bourbon Sours. And so I used a recipe from a Dan Murphy’s** catalogue to make my first Whisky Sour using, well, whisky. As you’ll see, the recipe is quite different to what I usually make – here it is.



60ml whisky (I used Johnnie Walker red label)

15ml sugar syrup

25ml lemon juice

20ml egg white

maraschino cherry, to garnish




Add all ingredients except the cherry to a shaker, and shake until the egg white is frothy. (This is often called ‘dry-shaking’ because, unlike most cocktail recipes, it does not involve ice. Not yet, anyway. Dry-shaking helps the egg white to go frothy. But how does the drink end up cold, you ask – read on.) Add a good scoop of ice and shake well. Strain into a glass that’s half-full of ice, garnish with the cherry and serve.


This is completely different to the Whisky – OK, Bourbon – Sour that I usually make. It’s light and fluffy, nowhere near as sweet and, curiously, lacks the punch of flavour I’m used to. It’s still a damn good drink, though, with a cloud-like texture that makes it more of a dessert cocktail than a pre-dinner drink.


Naturally I couldn’t help but make this cocktail with bourbon instead of whisky, just to see what would happen. And what happened was, I ended up drinking two cocktails that were pretty good, all the while thinking how much I preferred a good old House Bourbon Sour. Lesson learnt: when in doubt, er… make lots of cocktails.

*Don’t fret – this was a long time ago and I have since learnt the error of my ways. If you’re not sure what’s what, there’s a good article here that explains the difference between scotch, whisk(e)y, bourbon and rye.

**Dan Murphy’s is an Australian chain of alcohol stores, aka my second home.

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One thought on “Whisky Sour

  1. Leslie says:

    Thanks for testing so we don’t have to. I can testify to the awesomeness of the House Bourbon Sour. Damn fine drink.

    Liked by 1 person

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