Sharp, sweet, silky and full of flavour, the Whisky Sour is a classic cocktail for good reason.
Our version pairs Backwoods Rye Whisky matured in White Oak Barrels with fresh lemon juice, sugar syrup and aromatic bitters. Egg white or aquafaba gives the cocktail its signature silky texture and soft foam.
Ingredients
- 60ml Backwoods Rye Whisky, White Oak Barrels
- 30ml fresh lemon juice
- 15ml sugar syrup
- 2 dashes aromatic bitters
- 15ml egg white or aquafaba
- Ice
- Lemon peel, to garnish
Method
- Add the whisky, lemon juice, sugar syrup, bitters and egg white or aquafaba to a cocktail shaker.
- Shake without ice. This is known as a dry shake and helps create a smooth, foamy texture.
- Add ice and shake again until well chilled.
- Strain into an ice-filled glass.
- Garnish with a thin slice of lemon peel and a few drops of aromatic bitters.
Why we love a Whisky Sour
The Whisky Sour is all about balance. The fresh lemon brings acidity, sugar syrup adds sweetness, and the rye whisky provides spice and depth.
Backwoods Rye Whisky works particularly well in a sour, with the character of the rye standing up to the bright citrus and bitters.
It's a classic whisky cocktail with an Australian twist — and one that's easy to make at home.
Make it with Backwoods
This recipe uses Backwoods Rye Whisky, White Oak Barrels.