A silky classic, elevated by crystal-clear ice
The Whiskey Sour balances the warmth of bourbon with fresh lemon and subtle sweetness. Shaken until smooth and finished over one large crystal-clear ice cube, it delivers a rich yet refreshing serve with a beautifully refined presentation.
Ingredients
• 60 ml bourbon
• 30 ml fresh lemon juice
• 20 ml simple syrup
• 15 ml egg white or aquafaba
• 2–3 dashes Angostura bitters
• 1 fresh lemon peel
• 1 large Velour Ice Cube
Method
Add the bourbon, fresh lemon juice, simple syrup and egg white or aquafaba to a cocktail shaker.
Shake without ice to create a smooth, stable foam.
Add ice and shake again until properly chilled.
Strain into a chilled rocks glass over one large crystal-clear Velour Ice Cube.
Finish with a few drops of Angostura bitters and garnish with a fresh lemon peel.
The perfect ice
One large crystal-clear ice cube is ideal for a Whiskey Sour. It keeps the cocktail properly chilled while providing slow, controlled dilution. Its clean shape creates a striking contrast with the silky foam and warm golden colour of the drink.
Why it works
Fresh lemon provides brightness and acidity, while simple syrup softens the bourbon without hiding its character. Egg white or aquafaba creates the Whiskey Sour’s signature texture and foam layer. Served over crystal-clear ice, the cocktail feels balanced, elegant and complete.