Whiskey Sour

The Whiskey Sour stands as one of the most iconic cocktails in American drinking history. Dating back to the 1860s, this pre-Prohibition classic has survived countless cocktail trends and remained a bar staple for over 160 years. Its enduring appeal lies in its perfect balance of citrus-forward brightness, whiskey warmth, and just enough sweetness to tie it all together. The basic template — spirit, citrus, sweetener — is the foundation upon which much of the classic cocktail canon is built.

The earliest documented reference to the Whiskey Sour appears in Jerry Thomas's 1862 bartender's guide "The Bar-Tender's Guide," which codified many of the era's cocktail recipes and established the sour as one of the great cocktail families alongside punches, cobblers, and fizzes. The formula was simple and democratic: it made rough frontier whiskey more palatable while providing a satisfying balance that appealed to sophisticated drinkers as well.

The egg white variation emerged as bartenders in the late 19th and early 20th centuries began exploring texture as a dimension of cocktail craft. The addition of raw egg white, when shaken vigorously in a dry shake before ice is added, denatures the proteins and creates the micro-bubble foam that gives the egg white Whiskey Sour its luxurious, silky character. This technique — borrowed from the older "fizz" family of drinks — transformed the Whiskey Sour from a simple refresher into something more complex and sensory.

The addition of raw egg white, when shaken vigorously in a dry shake before ice is added, denatures the proteins and creates the micro-bubble foam that gives the egg white Whiskey Sour its luxurious, silky character.

Prohibition interrupted the cocktail's evolution, as the availability of quality American whiskey plummeted. In the decades after Repeal, the Whiskey Sour often appeared in a bastardized form using sweet-and-sour mix from a bottle — a shortcut that stripped the drink of its fresh character. The craft cocktail movement of the 2000s restored the original's integrity, insisting on fresh citrus and quality spirits, and the egg white variation has enjoyed particular popularity as bartenders rediscovered the pleasures of the dry shake.