I’ve made this drink so many times I could shake it in my sleep. Rainy night? Bourbon sour. Summer cookout? Bourbon sour. You know what? It’s my mood ring in a glass.
I still remember my first try. I used bottled lemon juice. It tasted like gym cleaner. I winced, said a word I shouldn’t, and started over with a real lemon. That changed everything. If you want to see how a major bourbon house builds it, Maker’s Mark shares their own classic Bourbon Sour recipe right here.
If you’re curious about how that rocky first attempt spiraled into a full-blown obsession, I unpack the whole saga in my detailed Bourbon Sour deep-dive.
The Version I Keep Coming Back To
This is the recipe I use on weeknights. It’s fast. It’s clean. It hits that sweet-tart spot.
- 2 oz bourbon (I grab Old Forester 100 if I want kick; Four Roses Single Barrel if I want smooth)
- 3/4 oz fresh lemon juice (I press it right then)
- 3/4 oz simple syrup (1:1 sugar to water)
- 1 egg white (optional, but I love the foam)
- 2 dashes Angostura on top
- Ice
How I make it:
- Dry shake (no ice) with the egg white. It gets foamy and thick.
- Add lemon, syrup, and bourbon. Toss in ice.
- Shake again till the tin is too cold to hold.
- Strain into a rocks glass with one big cube.
- Dot Angostura on the foam. Drag a toothpick for a little heart if I feel cute.
Taste? Bright lemon first, then warm oak from the bourbon, then a soft, silky finish from the foam. It’s tart but not harsh. It’s sweet but not candy. It feels…balanced. Like a good hug.
Tools That Help (And The Ones That Don’t)
I use metal Koriko tins. They seal well, so I don’t paint my walls. My Hawthorne strainer sits snug and doesn’t shed a spring. Kold-Draft style cubes keep it cold without watering it down fast. A big cube in the glass looks sharp and melts slow. Who wants a flat drink?
I tried a mason jar once. Bad call. The lid leaked, my sleeve got sticky, and the shake felt weak. With egg white, you need that hard shake. It matters.
If you want to watch seasoned bartenders shake a bourbon sour with crystal-clear technique, swing by Roosterfish Bar for quick video demos and extra pro tips.
Real Life Moments With This Drink
- Mother’s Day brunch: I made a round with Meyer lemons and maple syrup. My mom took a sip and said, “Oh, that’s soft.” She doesn’t like sharp tart. This one was gentle and sunny.
- Friday date night: Four Roses Single Barrel and egg white. Two dashes of bitters swirled on top. We split a pizza and watched old movies. The foam sat tall for a good ten minutes. Show-off.
- Tailgate batch: No egg white. I used Old Forester 100, lemon juice, and rich syrup (2:1) so it held up in a cooler. I brought a hand press and shook per cup with crushed ice. It didn’t look fancy, but it slapped.
If planning a cocktail-centric night lands you in Athens and you’d like to pair your bourbon sour with upscale company and a ready-made plan, the insider guide at Sugar Daddy Athens walks you through the city’s best meet-up spots, etiquette tips, and clever ways to elevate the evening from “just drinks” to something truly memorable.
When I’m making drinks for a crowd and don’t want to squeeze citrus on repeat, I’ll sometimes lean on a homemade sweet-and-sour mix—here’s my honest take after testing a few batches if you’ve been tempted to try the same shortcut.
Tweaks I Tried (And Kept)
- Maple sour: 2 oz bourbon, 3/4 oz lemon, 1/2 oz maple syrup, egg white. Warm and cozy. Great in fall.
- Honey sour: Use 1:1 honey syrup. Floral and soft; works if you find lemons too sharp.
- Aquafaba: 1/2 oz from a can of chickpeas. Foams like a champ. No egg smell. I used it for a friend who avoids eggs.
- Meyer lemon: Sweet and light. If I use Meyer, I drop the syrup to 1/2 oz, or it gets too sweet.
- Bitters inside: One dash in the shake adds a spice note. Nice with Wild Turkey 101.
If you’re in the mood for something bourbon-based but with a gingery kick instead of citrus, give my go-to Kentucky Mule a whirl—same easy build, whole different vibe.
Things I Messed Up So You Don’t Have To
- Bottled lemon juice: Tastes dull and a bit fake. Fresh makes the drink sing.
- Old egg smell: Once, I used an egg that was…tired. The foam tasted off. I now use pasteurized egg whites from a carton if I’m unsure.
- Too much syrup: A heavy hand turns it into lemon candy. Stick to 3/4 oz for standard lemons.
- Cheap bright-red cherries: They dye the drink. I use Luxardo now. One cherry on a pick feels special.
- Shaker blowout: If you don’t dry shake long enough before ice, the foam feels thin. Aim for 15–20 seconds dry, then a hard cold shake.
If you’d like deeper dos and don’ts on safely using eggs in cocktails, Difford’s Guide has a thorough primer you can read here.
How The Bourbon Changes Things
- Old Forester 100: Bold, spicy, holds up to lemon. My house pour for sours.
- Four Roses Single Barrel: Smooth, fruity. A bit fancy. Great for guests.
- Wild Turkey 101: Big spice and oak. If you like bite, this is it.
- Buffalo Trace: Round and soft. Easy drinker, but I bump the lemon a touch to keep it bright.
Cost, Mess, And The Little Stuff
Each drink costs me about three to four bucks at home, depending on the bourbon. It does leave a sticky counter if you splash, so keep a towel nearby. I strain into a chilled rocks glass when I can; it keeps the top foam neat. Small touch, big feel.
Who Will Like It (And Who Won’t)
If you like lemonade but want it grown up, you’ll smile. If sour tastes scare you, try the honey version or use Meyer lemons. If foam weirds you out, skip the egg white and it still rocks. And if almond-orange vibes are more your speed, you might fall for the Amaretto Stone Sour I tested so you don’t have to guess.
If swapping cocktail stories with other over-21 enthusiasts sounds like your idea of fun, pop into InstantChat’s mature chat rooms—you’ll find a lively community ready to trade recipes, troubleshooting tips, and real-time feedback on all your boozy experiments.
My Short Verdict
This is my most-made cocktail. It’s simple, bright, and a little classy without trying too hard. The egg white takes it from good to silky. Not gonna lie—the foam is my favorite part.
Quick Recipe Card To Screenshot
- 2 oz bourbon
- 3/4 oz fresh lemon juice
- 3/4 oz simple syrup (1:1)
- 1 egg white or 1/2 oz aquafaba (optional)
- 2 dashes Angostura on top
Shake without ice, then with ice. Strain over a big cube. Garnish if you want.
If you make one and it tastes flat, add a tiny squeeze more lemon. If it tastes too sharp, add a small splash of syrup. Nudge it till it fits you. That’s the fun part.
—Kayla Sox