In my ongoing celebration/promotion of the new book, I’ll be doing a series of egg-reliant cocktails. Here, images and recipe from a while back, the white gives body to a great and classic cocktail, the whiskey sour. It looks really gross coming out of the shell, doesn’t it? Don’t even need to say what it reminds me of! But man, does it turn the cocktail into something truly substantial. Bartenders will remind you that it’s important to dry shake the ingredients first to denature that snotty-looking egg white. I get better and faster results by sticking an immersion blender into the shaker, giving it a serious buzz, then adding the ice and shaking till thoroughly chilled.

I love simple cocktails and this is one of the greats: whiskey, sugar, citrus. Feel free to omit the lime and add more lemon as limes are in short supply and expensive. It still kind of astonishes me that some bars keep a powdered sour mix when simple syrup and fresh citrus are not only easy to prepare, but result in a sparkling fresh cocktail.

It’s Friday and as this cocktail has an egg white in it, feel free to call it a protein shake if you have an urge for a midday libation! Happy Friday, all.




Whiskey Sour

  • 40 grams egg white (1 large egg white)
  • 35 to 40 grams 1:1 simple syrup (1 tablespoon sugar dissolved in 1 tablespoon water)
  • 90 grams American whiskey of your choice (3 ounces)
  • 30 grams lemon juice (2 tablespoons)
  • 10 grams lime juice (2 teaspoons)
  • Ice cubes
  • Orange zest, or garnish of your choice
  1. Chill two martini glasses.
  2. Put the egg white in a cocktail shaker and shake thoroughly 20 to 30 times. Add the simple syrup, whiskey, and lemon and lime juices and shake again until well combined.
  3. Fill the shaker with ice and shake gently to chill the cocktail completely. Strain into the chilled glasses. Garnish as you please.

Serves two, and I recommend, unlike the martini, having a second, as it’s Friday.


If you liked this post on the \Whiskey Sour, check out these other links:

© 2014 Michael Ruhlman. Photo © 2014 Donna Turner Ruhlman. All rights reserved.




19 Wonderful responses to “Friday Cocktail Hour: Whiskey Sour”

  • Joe Dorner

    It does sound good, think I’ll get some lemons and limes on the way home. Thanks

  • Dean

    Never tried one with an egg white, sounds like a must do. If you can get Meyer lemons, use the juice for an incredible drink.

  • Mitch

    My father tended bar part time. For family celebrations he would repurpose and cleanse a gallon pickle jar, add a fifth or two of Canadian Club, orange juice, lemon juice, a box of powdered sugar, water, and six egg whites whipped into a froth and folded gently into the mix. Deliciously refreshing on a hot summer night.

  • Charles

    Can’t wait to try one with an egg white tonight. I got lost in a internet hole looking for things to do with the leftover yolk and apparently some people condition their hair with them.

  • Natalie Luffer

    When my gang went club hopping a Whiskey Sour was always my drink of choice and lucky the guy who got me to dring 2 :)) ….as if….

  • Timothy Mess

    Substitute whiskey with good Peruvian Pisco. Finish with a dash of bitters. It’s awesome!

  • Allen

    Unmatched stem ware? Have i become such a douchey twit for even noticing?
    I banish myself to drink my next drink right out of the shaker for even noticing. Followed with the egg, unshaken, Rocky Balboa style.

  • Darcie

    Yesterday I made candied orange peel, and I saved the resulting syrup for cocktails. This was the perfect application. The syrup isn’t too orange-y, but it adds a subtle layer of flavor to the drink. I believe I’ll have another. Cheers!

  • Jennifer @ Delicious Everyday

    Whiskey Sours are my husbands all time favourite cocktail. Even though I don’t particularly like whiskey, I enjoy a good whiskey sour. But correct me if I’m wrong, I thought it was a Boston Sour that contained egg white, and a Whiskey Sour didn’t contain egg whites?

  • Allen

    Hey egg man, what’s with the bunny?

    We all love the cute bunny.
    Kids, adults.
    No one can eat a bunny.

    Rabbit, yes.
    Call it a bunny, and you’re sick!

    Unless you make it out of chocolate.

    But what’s with the bunny? It doesn’t lay eggs.

    There should be a whole chapter devoted to this, or you need a revision.

    This egg book has to address the fucking bunny!

    How the fuck, in the world of fucking, fuckitty, fuck, fucking, FUCK, DO WE GET A FUCKING BUNNY!!!

    Can we eat the bunny? Do they hide the eggs?


  • Kurt

    Does anyone remember the POWDERED whiskey sour mixes from the 70s (I’m aware that they still make them, but haven’t seen them in practice since about 1982)? They were a staple at my family’s holiday gatherings. I think I was mixing those things for my inebriated, chain-smoking relatives at the age of 7 or 8.

  • Joe

    If I’m making these for a bunch of people, would it be blasphemous to mix it in the blender, add a bunch of ice and strain?

    How long in the blender is 20-30 shakes? What sort of consistency am I aiming for?


    • Michael Ruhlman

      great method for big batch! you want a low froth, it will calm down when you chill with ice.

  • Scott

    This has been one of my favorites since reading about it in “20” a few years ago. As such, I’ve learned a few things…

    – put the egg in the shaker with some warm water to loosen the white while you prepare the other ingredients & chill the glass. The white is much less viscous, and easier to split if you only want one.

    – the craft cocktail spots I frequent drizzle lines of bitters on top and then use a toothpick to make patterns.

    – for those in the know, it’s called a “traditional” whiskey sour as they used to add egg whites to a lot of drinks to make them “healthier”

  • Mark

    Wow look very attractive.
    This cocktail used on weekends with wife and listening to music is great

  • cleek

    tried this last night… am i imagining it, or does the egg white give the whole thing a dry and almost chalky feel ?


  1.  Friday Cocktail Hour: Ramos Gin Fizz | Michael Ruhlman