Whiskey Sour

part of: Grain

The Whiskey Sour is one of the oldest and most enduring cocktails, dating back to the mid-1800s. It balances the warmth and complexity of whiskey against sharp citrus and a touch of sweetness — a formula that’s hard to get wrong and easy to love.

Most versions use bourbon as the base spirit, though rye whiskey gives a spicier result. A good Whiskey Sour hits the sweet-tart balance cleanly, with the whiskey’s character coming through rather than being buried. Some bartenders add egg white for a silky foam on top, a variation sometimes called a Boston Sour.

It’s a staple on cocktail menus in Australia and a reliable choice for anyone who enjoys whiskey but wants something lighter and more refreshing than drinking it neat.

Farmed
photograph to come — from twenty years of markets, farms and kitchens

How it's made

Grain — typically corn, rye, or barley — is milled, mashed, and fermented to produce a beer-like wash. This is distilled and aged in charred oak barrels to become whiskey. To make the cocktail, the whiskey is shaken or stirred with freshly squeezed lemon juice and sugar syrup, then strained and served over ice.

Nutrition (per 100g)

Energy 149kcal
Protein 0g
Carbs 13.2g
Fat 0g
Fibre 0g Sugar 0g
Mass Distribution

1 portion (2 oz mix + 1.5 oz whiskey) is about 106 g — roughly 160 kcal of this.

What it costs the planet (per kilo)

Carbon ≈23.88kg
Freshwater ≈3833.88L
Land ≈63.88

≈ Estimated — worked out from a category-typical value further up its supply chain. Where this comes from →

Where it comes from

Made from

In the kitchen

Used as

classic sour cocktail

Goes well with
Classic dishes
  • Whiskey Sour
  • New York Sour

Keeping one at home? Track yours in your cubud →

Where this data comes from

Nutrition data from

USDA

How it was calculated

SR Legacy

Full credits, licences, and methods: the sources page →

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