Whiskey Sour

With the availability of amazing spirits, products and the resurgence of the classic cocktail there has never been a better time to drink cocktails. Of all the classic cocktails, probably the most important one is the Whiskey Sour. Its structure of a base spirit, sweeting agent, sour agent and emulsifying agent, is the blueprint that all modern day cocktails work off. We’re going to show how to make this iconic cocktail properly, so you can wow your friends your next event.
Whiskey Sour

Ingredients and Methods


60ml Woodford Reserve
30ml Sugar Syrup* (See recipe)
20ml Fresh Lemon Juice
1 Egg White
Angostura Bitters


Cocktail Shaker
Cocktail Strainer (known as a “Hawthorn Strainer”)
Fine Strainer (a tea strainer will work perfectly)
Cubed Ice

The key to making this cocktail is using a top quality bourbon and fresh ingredients. In this case we’ve gone for Woodford Reserve, a beautiful, small batch, hand crafted bourbon available in most bottle shops.

Using the jigger, pour 60ml of Woodford Reserve into the cocktail shaker.

Using the jigger, pour 30mls of sugar syrup into the cocktail shaker. It’s best to use syrup, rather than sugar granules because it breaks down much easier and you don’t get that sugar residue at the end of your drink, like you sometimes get with your coffee.

Juice your lemons and pour 20mls lemons into the cocktail shaker. Do not use any kind of bottled juice, fresh is always best.

Crack an egg, separate the white from the yolk, discard the yolk and add the egg white to the shaker.

Put the top on the shaker and give it a dry shake. A dry shake is where you shake the cocktail without ice, to aerate the cocktail giving it that nice “fluffy” texture. You can achieve the same texture by shaking the cocktail for longer (this is known as the “Formosa” method) .However you tend to over dilute the cocktail, resulting in a watery cocktail.

Fill the cocktail shaker with ice replace the top and give it a vigorous shake for around about ten seconds.

Remove the top of the shaker and strain the cocktail through both the cocktail strainer and the fine strainer. This will ensure that no bits of fruit pulp or small shards of glass end up in the cocktail.

Carefully add three dots of Angostura bitters onto the top of the cocktail.

Using a skewer, swirl the dots around to a design of your choosing.

Sit back and enjoy. Don Draper would be proud!

Sugar Syrup*


Equal parts, sugar and water.


1. Place the sugar and water in a pot over a low flame and stir until the sugar has completely dissolved.
2.Cool, then bottle.
3. Will keep for at least a month in the refrigerator.

Linus Schaxmann is currently heading up the drinks program at Agent 284, 284 Smith Street, Collingwood and you can find him behind the upstairs bar, “The Second Floor”.

For more cocktail tips and ideas follow us on Facebook – Second Floor at 284

Chef Linus Schaxmann

With twenty five years’ experience behind the bar including stints in Monte Carlo, London and America, Linus Schaxmann is regarded as one of the leading influences in the Australian bartending scene. (more)

here to view all of Chef Linus Schaxmann's recipes.

Linus Schaxmann

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