Top Five Whiskey Sour Recipes

By Christopher Osburn

August 25th is National Whiskey Sour Day. To celebrate such a monumental day, here are five great whiskey sour recipes from five great bartenders from New York and Los Angeles.

1. Tea and Sour – Shawn Chen (Decoy, NYC)

2 oz. TINCUP Whiskey
1 oz. Fresh lemon juice
1/2 oz. Light brown simple syrup
1 Pinch China Rose Black Tea
3-4 Light dashes Teapot Bitters
1 Egg white

Preparation: Add all ingredients to a shaking tin; dry shake vigorously for about 15 seconds until egg white turns foamy. Add Kold-Draft ice, quick shake and strain into a coupe glass.

2. Mr. Clint’s Sour – Michael Neff (The Three Clubs, Los Angeles)

1 3/4 oz. Whiskey
1/2 oz. PAMA Liqueur
1/4 oz. Campari
3/4 oz. Fresh lemon juice
1/2 oz. Simple syrup
1 Egg white

Preparation: Combine all ingredients in a mixing glass. Shake dry for 15 seconds, then add ice and shake vigorously until well-frothed. Serve up in a cocktail glass and garnish with an orange wedge and cherry.

3. Smoky Sour – Jim Kearns (The Happiest Hour, NYC)

2 oz. Whiskey
3/4 oz. Lemon juice
1/2 oz. Cinnamon bark syrup
1/4 oz. Lapsang souchong tea syrup
1 Egg white

Preparation: Pour all ingredients into a shaker filled with ice. Shake for 10 seconds until drink is frothy. Serve up in a coupe glass.

4. New England Sour – Lucinda Sterling (Middle Branch, NYC)

2 oz. TINCUP Whiskey
3/4 oz. Grapefruit Juice
1/2 oz. Grade-A maple syrup
1/2 oz. Ginger syrup
2 dashes The Dead Rabbit Orinoco Bitters

Preparation: Combine ingredients in a shaker filled with ice. Shake and serve up in a cocktail glass.

5. Frisky Sour – Lucinda Sterling (Middle Branch, NYC)

2 oz. Whiskey
1/2 oz. PAMA Liqueur
1/2 oz. Orgeat syrup
3/4 oz. Fresh lemon juice
8 Drops Dead Rabbit Orinoco bitters

Preparation: Pour all ingredients into a shaker filled with ice. Shake and serve up in a sour glass. Garnish with cinnamon zest (also Buddha’s hand citron zest, when in season)