Bars typically use a combination of whiskey, lemon juice, sugar, and sometimes egg white to make a Whiskey Sour. However, it is worth noting that the use of egg white in this classic cocktail has become less common in recent times, and many bars now offer Whiskey Sours without it.
Whiskey is the base spirit used in a Whiskey Sour. The type of whiskey can vary based on personal preference and availability. Common choices include bourbon, rye, or blended whiskey. Each type of whiskey adds its own unique flavor profile to the cocktail. Bourbon, with its rich and slightly sweet character, is a popular choice, while rye whiskey brings a spicier and drier taste.
Lemon juice is a key ingredient in a Whiskey Sour, providing the cocktail with its characteristic tartness. Freshly squeezed lemon juice is preferred over bottled lemon juice as it adds a brighter and more vibrant flavor to the drink. The acidity of the lemon juice balances the sweetness of the other ingredients, creating a harmonious taste.
Sugar is used to sweeten the cocktail and counterbalance the tartness of the lemon juice. Simple syrup, a mixture of sugar and water, is commonly used to ensure the sugar dissolves easily and evenly in the drink. Some bars may also use other sweeteners such as honey or maple syrup to add a different dimension of sweetness.
Egg white is an optional ingredient in a traditional Whiskey Sour. It serves to add a velvety texture and a frothy foam to the cocktail. When the egg white is shaken vigorously with the other ingredients, it creates a smooth and silky mouthfeel. However, due to concerns about raw eggs and allergies, many bars now omit the egg white in their Whiskey Sours.
It is important to note that while the classic recipe for a Whiskey Sour includes these ingredients, variations and adaptations are common in the world of mixology. Some bartenders may choose to add a dash of bitters or other flavorings to enhance the complexity of the cocktail. Additionally, the use of different types of citrus or sweeteners can further personalize the drink.
In my own experience as a sommelier and brewer, I have encountered a wide range of Whiskey Sour variations at different bars and restaurants. Some establishments prioritize the classic recipe and ensure the use of high-quality ingredients, while others experiment with creative twists and modern interpretations. It is always interesting to see the different approaches that bartenders take in crafting their version of this timeless cocktail.
To summarize, bars typically use whiskey, lemon juice, sugar, and optionally egg white to make a Whiskey Sour. However, variations and adaptations are common, allowing bartenders to put their own unique spin on this classic cocktail. The choice of whiskey, type of sweetener, and the inclusion of egg white may vary depending on the bartender's preferences and the overall style of the establishment.