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Shaking — Shake

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Classic Whiskey Sour Recipe & Guide · Step 3 of 4

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In this video

Transfer the mixture into a cocktail shaker filled with ice. Shake well.

Goal: Chill and mix

Used in this video

  • Cocktail shaker (shape: Cylindrical, material: Metal, size: Medium, observableFunction: Shaking) — Shaking the mixture
  • Ice (shape: Cubed, material: Ice, size: Medium) — Chilling the drink
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FAQs

Do I need specific bar tools like a jigger and shaker, or can I use regular kitchen items?

While regular kitchen items like measuring spoons and a jar with a tight lid can work in a pinch, dedicated bar tools like a jigger and cocktail shaker ensure precise measurements and proper chilling. A jigger helps maintain the perfect balance of flavors, and a good shaker gets the drink ice-cold without over-dilution, creating a superior cocktail.

Can I use bottled lemon juice instead of fresh, or a different type of whiskey?

For an authentic Classic Whiskey Sour, fresh lemon juice is highly recommended as bottled varieties often lack brightness and contain preservatives. While bourbon is traditional, you can experiment with rye whiskey for a spicier profile, but avoid heavily flavored whiskeys to maintain the classic taste.

Why is shaking for 15-20 seconds so important, and how do I know if it's properly chilled?

Vigorous shaking for 15-20 seconds is crucial for achieving optimal chilling, proper dilution, and aeration, which contributes to the drink's texture. You'll know it's properly chilled when the outside of your shaker becomes noticeably frosty to the touch. Don't be shy with your shake!

My Whiskey Sour tastes too tart or too sweet. How can I adjust the balance?

The perfect balance is subjective to individual taste! If your drink is too tart, add a splash (e.g., 1/4 oz) more simple syrup and shake briefly. If it's too sweet, a little extra fresh lemon juice will help cut the sweetness. Always taste and adjust incrementally.

Transcript
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First we're going to take a look at the original 1862 Jerry Thomas version, which was three quarters of simple syrup, three quarters of an ounce of fresh lemon or half of a lemon, and two ounces of whiskey. Tap that off into a shaker tin full of ice and give it a quick shake. Now in 1862 they didn't have shaker tin, so what it calls for is basically shaking it with shaved ice and then pouring it into a wine glass because it's already diluted. So we're doing a little bit of reverse of just a dry shake and then pouring it over ice.

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