In Search of the Ultimate Whiskey Sour

i've read a recipe that i loved: whisky, gin, lemon juice, syrup, egg white, lavender bitters and agnostura bitters..

I followed the recipe but my whisky sour is cloudy and doesn't gets this beautiful foam. Am I doing something wrong?

Algo que me dejaron de recuerdo y se disfruta mucho. Gracias por la introduccion al mundo de los bares

I really like it that you go straight to the mixing and less nonsense. Best bartending channel.

My preferred Whiskey Sour
Two oz of Old Grand Dad Bonded
One oz lemon juice
One oz rich (2-1) simple syrup
Dry shake with one egg white for approximately 20 seconds. Add ice and shake for 13 seconds. Strain into chilled glass. Top with a couple of dashes of Angostura bitters.

My Whiskey Sour for when I want something different
Two oz of Skrewball peanut butter whiskey
One oz lemon juice
1/2 oz rich simple syrup
Dry shake with one egg white for approximately 20 seconds. Add ice and shake for 13 seconds. Strain into chilled glass. Top with a couple of dashes of Angostura bitters.

At least a spray of angostura or it’s not a proper whiskey sour in my book. Keep up the good work Steve! Love your channel.

I think you're like me -- I'd prefer the classic w/the stronger whiskey...I do think the lemon is a better counter-part to the whiskey.
I also would prepare ahead for a party, like a home-made Sangria, with lots of oranges, cherries -- even a bit of fresh cut pineapple. Slante!

EIGHT GOD-DAMN WHISKEY SOURS!

Interesting that you’ve never done them up, I’ve never had one on the rocks lol

why the fuck the egg whites.. ew

He definitely preferred the first one .

the egg makes it disgusting.

I love whiskey sours, made them last night. But I cannot condone raw eggs whites. Too risky.

What a performance! What a pleasure! You have re-energised the mixologist in me. Now where's that cocktail shaker? Thank you.

At 6 minutes 46 seconds, suddenly recipe #2 goes into #3 for me? As if there's something missing.

I do mine 1part egg white 1part demarrara 1part Orange curaçao 2 parts lemon juice and 4 parts high proof bourbon. Then pour it up in a coup glass with a couple drops of peychaud bitters

Whats with the weird cut between the 2nd and 3rd?

I prefer the second one

I add a little mezcal to mine

Nobody else notice it skips from making no.2 to half way through no.1?

Hey, possible mistake in video description? The notes to the #1 rated drink says Rittenhouse Rye, but the video showcases Knob Creek.

Whiskey sour anytime of the day sounds so good.

Looked so good I made the first one myself and it was fantastic

nice

All good, but what's the secret sauce?

There's an edit issue between the end of the 2nd sour into the 1st.

Hi Steve. Just watched your Rye Manhattan video. It looks great...and I am glad to see you looking so well!
Your friend Peter in USA

Been asking these at home for intimate parties with a handful of friends.
I pick the Meyer lemons from my trees and use golden agave instead of the simple syrup. Top the egg whites with some biyters....WHEW 😋

Tried the first one.......loved it! Thanks for sharing!

Does the size of the glass and the, thus, the amount of ice matter (i.e. 8 oz, 9 oz, 10 oz, 10.5 oz, or 11 oz)?"

Thank you for the Whiskey sour recipes. Such a treat to see you make, taste and review each one. Cheers !

Why are you measuring everything in ML for an all AMERICAN cocktail 🇺🇸🤦🏼

Fantastic presentation. I can't wait to try the rye one. I happen to love Knob Creek already.

Thanks.❤

Used recipe #2 with Sazerac Rye. Amazing!

Thanks, Steve! Your video and recipes have been invaluable in learning the art of whisky sour and coming up with what I like. I like number 1, but have developed my own recipe:

- 45ml Bourbon (typically Woodford Reserve or Bulleit or whatever's on hand; less than 60 because I like it a bit less boozy)
- 22.5ml Meyer Lemon Juice
- 22.5ml 1:1.4 Simple Honey Syrup (based on my precise calculations, this has the same sugar to water ratio as simple syrup)
- 15ml Egg White
- 2 Sprays of Orange bitters
- just 2 cubes of ice (I found 5 very watery)

I'm going to experiment with increasing the amount of egg white to 22.5 ml since I'm not getting as thick of a head as I'd like. And one other thing that I do that's probably bartender's heresy - instead of the dry shake, I get out my electric whisk and beat the egg white in the short end of the shaker, then pour in the lemon juice while it's still beating. Hey, it works!

I should add, I often end up making a lot of these after I've been doing some baking. Why? Because I have more recipes that call for extra egg yolks than egg whites, so I end up with a surplus of the latter. It's great to have something delicious to do with them!

Should’ve used Old Forester 100 proof for a level playing field.

It would be great if cocktails were 1oz. Bartenders are too absurd when cocktails come in 2ozs.

I add lime 🍋‍🟩 to my sweet and sour

Really interested in where you got the stainless steel atomizer you used to spray the bitters on #1, if you have that information? Great video!