What is a Sour?

A sour is one of the original cocktails and appears as early as 1862 in Jerry Thomas’ Bartender’s Guide: How to Make Drinks. Usually consisting of 2 parts spirit, 1 part syrup, and 1 part citrus, the sour is a crowd-pleaser that serves as the blueprint for many classic cocktails. It is also incredibly flexible, and different syrups, spirits, or even the addition of muddled fruits can help you make this cocktail your own.

Egg Whites

One question that is always asked with sours is: “Do I need to add egg white?”. The short answer is “no,” but shaking egg white into a cocktail gives it a creamy, silky texture that can really elevate your drink. If you are worried about the risk of contamination, pasteurized egg whites from a carton can be used instead of fresh. If you have dietary needs that prevent you from eating eggs, you can use aquafaba (the liquid from a can of chickpeas), or you can purchase vegan foaming drops.

Shake it Up

When using egg whites in a cocktail, you will often hear phrases like “dry shake” and “wet shake”. Dry shaking refers to shaking a cocktail without ice, while wet shaking refers to shaking a cocktail with ice. We dry shake when using egg whites to help create the signature foam. Meanwhile, the addition of ice helps to bring the cocktail to the desired temperature and dilution. Some people prefer to use what is known as a “reverse dry shake,” which means they start with a wet shake, strain out the ice, then dry shake the cocktail before pouring it. Try both methods and see which one works for you.

How to Make It

Add bourbon, lemon juice, syrup, and egg white to a shaker.

Shake without ice until a foam forms (about 30 seconds), then add ice and shake again until well-chilled.

Strain into a chilled coupe and garnish with Angostura bitters.