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.
How it's made
Nutrition (per 100g)
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)
≈ Estimated — worked out from a category-typical value further up its supply chain. Where this comes from →
Where it comes from
In the kitchen
Keeping one at home? Track yours in your cubud →
Where this data comes from
USDA
SR Legacy
Full credits, licences, and methods: the sources page →
Where to next
Your household's take
One thumb per person, shared with your household — it steers what the wider-web shelf and the swap chips offer you. Tap again to take it back.
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