Whiskey Sour cocktail recipe

Like most cocktail origin stories, there’s always more than one version. And in the case of the Whiskey Sour, both apparent founders have two things in common – they were English sailors. You see, back in the 18th century, ocean journeys went for months at a time, usually between North America and Europe. Back then, there was no safe way to store food or water for so long (and let’s not get started on the hygiene conditions), so to avoid scurvy and malnutrition, ships usually carried loads of limes and lemons. And what do you get when you mix citrus with the rum they were also carrying? A very early version of the Whiskey Sour.

As one story suggests, this ‘a-ha moment’ was thanks to an English Vice Admiral named Edward Vernon, who gave his men rations of this concoction to avoid scurvy. It became so popular that they took the recipe with them wherever they docked and adapted it accordingly, depending on which liquors were available,. This spread the Sour cocktail’s popularity far and wide.

The other origin story involves another English sailor, Elliott Stubb, who, in 1872, jumped ship and opened up a bar in the Chilean port town of Iquique. He supposedly invented the Whiskey Sour while experimenting with local ingredients. Once he discovered the Limón de Pica (a super acidic lime unique to the region), he was on a mission to create the perfect cocktail, adding whisky and sugar. This led to the iconic drink that’s since become a firm favourite in homes and bars around the world.

However it came to life, the Whiskey Sour is now widely recognised as the original Sour cocktail. It’s the classic combination of spirit, citrus and sweetness as well as egg white, which is what delivers that trademark foamy texture, although not all Sours include it. This classic base has inspired hundreds of riffs and remains a firm favourite in the cocktail world. 

Wondering about the best kind of whiskey to use in a Whiskey Sour? The options are actually endless. With so many different whisk(e)y styles, it will always come down to personal preference. That might be bourbon or Scotch, Japanese or Irish, a local Aussie whisky or something else entirely. The spirit’s flavour should still shine through in a well-balanced Whiskey Sour, so see what you like the most.   

As you can see, the Whiskey Sour is a versatile cocktail – whether you switch up the liquor, the sour or sweet elements, the end result will almost always be delicious. Many stick to the ratio of two-parts liquor to one-part sour and one-part sweet, but as you can see from our recipe, which differs slightly, there’s plenty of room for tinkering. Do as Elliott Stubb did and experiment. Or be like the sailors and substitute your spirit base with whatever’s in your stash at home.

When it comes to playing with the citrus, lime is a more subtle option if you find lemon too overpowering. Alternatively, you can opt for a sweeter pick like orange or an even more tart choice like grapefruit. 

When it comes to the egg white vs no egg white debate, well, it’s completely up to you. Egg whites were originally added to make it look more appealing, while also balancing the bolder flavours, making it richer, creamier and, in our opinion, a whole lot tastier. For our vegan friends, aquafaba, the gelatinous liquid found in the can of your chickpeas makes a great alternative. Just be sure to use organic as they can otherwise come with a strong scent.   

Finally, when switching up the spirit base, if you’re after something sweeter, bourbon or brandy are both great options. Prefer a smokier and sophisticated sour? A peated Scotch is your go-to. Feeling like an absolute MVP? Try Cognac (yes, Cognac) for a richer, spicier cocktail. For more ideas, check out our round-up of other top Sour cocktail recipes.