Classic Whiskey Sour

Make simple syrup (if needed)

1. Stir sugar and hot water together until fully dissolved. Cool before using. Store refrigerated in a sealed jar for 1 to 2 weeks (discard if cloudy or if it smells off).

Classic Whiskey Sour (with or without egg white)

1. Add ingredients: In a shaker, combine whiskey, lemon juice, and simple syrup. If using foam, add 1 egg white or 3/4 ounce aquafaba now.
2. Dry-shake (optional but recommended for foam): Shake hard without ice for 10 to 15 seconds to build that creamy head.
3. Shake with ice: Add a big handful of ice and shake again for 10 to 15 seconds until the shaker feels very cold.
4. Strain: Strain into a rocks glass over fresh ice. For the smoothest foam, use a fine mesh strainer too. Prefer it served up? Strain into a chilled coupe with no ice.
5. Garnish: Express a lemon twist over the top, or add a lemon wheel and a cherry.
6. Taste and adjust: If it's too sharp, add a small splash more syrup. If it's too sweet, add a small splash more lemon. Shake briefly with ice again.

How to batch for a group

1. In a pitcher or bottle, mix 16 oz whiskey, 6 oz lemon juice, and 6 oz simple syrup. Refrigerate.
2. To serve: measure 3 1/2 oz batched mix into a shaker per drink. Add 1 egg white or 3/4 oz aquafaba per drink if using, then dry-shake and shake with ice.
3. Batching tip: If you are serving from the fridge without shaking (for example, pouring over ice in a hurry), add about 3/4 oz cold water per drink to the batch to mimic shake dilution. It will not be as silky, but it will taste more balanced.

Non-alcoholic sour mocktail

1. In a shaker, add non-alcoholic whiskey alternative (or chilled black tea), lemon juice, simple syrup, and optional aquafaba.
2. Dry-shake 10 to 15 seconds if using aquafaba.
3. Add ice and shake 10 to 15 seconds more.
4. Strain into a rocks glass over fresh ice (or into a chilled coupe) and garnish with lemon.