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Whisky sour

Name: Whisky sour
Prep time: 5 min
Total time: 5 min
Yield: Serves 1
Ingredients: 50ml whisky (scotch, Irish whiskey or bourbon); 25ml lemon juice; 1 tbsp rich sugar syrup; 1 medium free-range egg white (or 35ml pasteurised egg white); Dash Angostura bitters; Ice; Lemon slice and cocktail/maraschino cherry to serve

By: Jen Bedloe
Former head of food delicious.

Published: 16 Nov 21
Updated: 18 Mar 24

For a classic whisky cocktail that packs a punch, try our whisky sour recipe. The lemon brings a hit of zing that goes so well with the whisky. See our tip below for hot to make sugar syrup.

And if whisky isn’t so much your thing, give this Picante recipe a try.

Medium
December 2021

Test kitchen approved

Serves 1
Hands-on time 5 minutes

For a classic whisky cocktail that packs a punch, try our whisky sour recipe. The lemon brings a hit of zing that goes so well with the whisky. See our tip below for hot to make sugar syrup.

And if whisky isn’t so much your thing, give this Picante recipe a try.

Nutrition: per serving

Calories: 179kcals
Fat: 0g
Protein: 3.9g
Carbohydrates: 13.1g (13.1g sugars)
Fibre: 0g
Salt: 0.2g

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Ingredients

50ml whisky (scotch, Irish whiskey or bourbon)
25ml lemon juice
1 tbsp rich sugar syrup
1 medium free-range egg white (or 35ml pasteurised egg white)
Dash Angostura bitters
Ice
Lemon slice and cocktail/maraschino cherry to serve

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Method

Put all the ingredients except the ice and garnish in a cocktail shaker. Shake for 30 seconds, then add a handful of ice.
Shake for a minute to chill, then strain into a lowball (short) glass filled with fresh ice (or forgo the ice for a stronger drink). Garnish with the lemon and cherry, secured together on a cocktail stick.

Recipe from December 2021 Issue

Nutrition

Nutrition: per serving

Calories: 179kcals
Fat: 0g
Protein: 3.9g
Carbohydrates: 13.1g (13.1g sugars)
Fibre: 0g
Salt: 0.2g

delicious. tips

How to make rich sugar syrup: In a small pan, dissolve 300g caster sugar in 150ml water over a gentle heat. Bring to the boil, then cool and store in a clean bottle/jar in the fridge for up to 2 weeks.