Tasty Morsels Eggless Whiskey Sour

If you’re looking for a classic Whiskey Sour recipe, then I’m afraid you’ve come to the wrong place. So, I thought I’d clear up a few things before I let you read any further. Firstly, I’ve always preferred a more traditional whiskey to the classic Bourbon, and secondly, I absolutely despise egg in any kind of cocktail. Therefore, those usual ingredients cast aside, I present to you my own personal and reworked Eggless Whiskey Sour recipe.

Making the Eggless Whiskey Sour Great Again

Selecting the Best Whiskey for a Whiskey Sour

When choosing a bottle of liquor for your whiskey sours, you should select something that will complement the citrus rather than try and fight with it. Therefore, you should shy away from anything smoky, flavoured, or expensive, and look for the bottles that exist within the folds of the mid-range and blended category. Several whiskies that fit the bill include Jameson, Bushmills, Johnnie Walker red, and Bulleit Bourbon.

Tools of the Trade

If you want to start taking your whiskey sour making seriously, you will need a few bits and bobs to get you going. Most notably, you will require a cocktail shaker that will hold its own in the mixing world. I generally prefer the Cobbler style 3-part device that has a limited straining functionality over its Boston counterpart. Find yourself a decent quality piece of kit, though, as you’ll constantly find yourself wrestling the top off a cheap one. This one on Amazon won’t break the bank and is a worthy piece of kit.

Tariff-Proofing your Cocktail

Recent political meanderings have caused one or two headaches for those looking to make a decent cocktail with the best ingredients available. Traditionalists will insist on using an American Bourbon for their Whiskey Sours, however, a good bottle of the Irish stuff will provide an excellent (arguably better) substitute if this tariff war has sprialled out of control. Therefore, anyone living outside of the USA should consider using Jameson or Bushimills to make the ultimate Whiskey Sour, and those living within the sphere of influence can opt for a good quality bourbon such as Bulleit.

Riffing on the Whiskey Sour Formula

Even though I’ve already veered heavily away from the traditional recipe, budding mixologists can still play around with the Whiskey Sour formula. For starters, most strong liquors will work in place of the Whiskey, with Rum, Brandy, Gin, Vodka, and even tequila all viable options when mixing in the same ratios. In addition, sweeter liquors like Amaretto and Triple Sec will provide satisfying results but will require the bartender to hold back a little on the sugar syrup.

For those liking a little more subtle flavouring to their drink, you can try experimenting with different kinds of bitters. Many folks like to add angostura to the mix, while any of the myriad available can add that little extra flair to the cocktail.

Finally, those with a sharp mind can try playing with the citrus element of their Whiskey Sour by switching the lemon for some fresh lime or grapefruit. While those feeling a little more adventurous can try going half and half with lemon and lime to add an exceptional new dimension to their cocktail.