The whiskey sour is built from three familiar elements: whiskey, citrus, and sweetness. The balance is personal, but a reliable starting recipe gives you a useful place to begin.
A classic starting point
The International Bartenders Association’s recipe calls for 45 ml bourbon whiskey, 25 ml fresh lemon juice, 20 ml sugar syrup, and optional egg white. Shake with ice and strain. The association suggests serving it straight up or on the rocks in an Old Fashioned glass.
Make it yours
Use fresh lemon juice and taste your syrup before mixing; sweetness varies with how it is made. Adjust the citrus or syrup in a later drink if you prefer a sharper or softer result. If serving over ice, choose a glass that leaves enough room for both the drink and the ice.
Egg white adds foam in some versions. It is optional; follow suitable food-safety guidance if you choose to use it.