Whiskey Sour

Traced to 1862 in Jerry Thomas's landmark "The Bartender's Guide" — the first cocktail book ever published — the Whiskey Sour combines whiskey, fresh lemon juice, and simple syrup for a tart-sweet balance that remains timeless. Many modern versions add an egg white for a silky foam top, a technique that elevates it into a showcase of technique and texture. Its enduring popularity outperforms the #2-ranked cocktail in global search volume, and it accounts for 22% of all sour-style cocktail orders at leading U.S. bars.