Whisky Sour

Whisky Sour


  • 60ml whisky
  • 20ml fresh lime juice
  • 15ml simple syrup
  • 1 egg white (or vegan foamer)
  • Dehydrated citrus wheel, to garnish
  • ice cubes
Whisky gets a citrusy makeover with lemon juice, simple syrup, and an (optional) egg white. Tangy and delightful, you'll froth over this one! Serves 1.

Note: To double-strain, hold a Hawthorn strainer over the cocktail shaker with your fingers (the first strain) and hold a small cocktail sieve with your free hand. The liquid goes through two strainer processes for ultimate smoothness!

  1. Add all ingredients to a cocktail shaker and dry-shake all ingredients (without ice) for 30 seconds to emulsify the egg white.
  2. Add ice cubes to the shaker, and shake again for 15-20 seconds, until well-chilled and frothy
  3. Double-strain into a chilled rocks glass filled with fresh ice.
  4. Garnish with a dehydrated citrus wheel (or a fresh citrus slice or wedge, should you wish). Enjoy!

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