Black Flannel Academy

Whiskey Sour

Bourbon · Lemon · Sour · Tart & refreshing · Whiskey
Whiskey Sour cocktail
Photo: © Erich Wagner (www.eventografie.de) · CC BY-SA 4.0. “Whiskey Sour1.jpg”. Resized for display.

Bourbon, lemon and syrup form a rounded citrus structure; optional egg white gives a different texture and workload.

IBA published specification · 1 reference serve.

Glassware

Rocks glass

Technique

Shake

Ice

Fresh cubes; up service also allowed

Garnish

half orange slice and maraschino cherry, optionally use orange zest

Preparation effort

High

Ingredients & measurements

Ingredient mL US fl oz Source measure / qualification
Bourbon Whiskey 45 1.52 45 ml Bourbon Whiskey
Fresh Lemon Juice 25 0.85 25 ml Fresh Lemon Juice
Sugar Syrup 20 0.68 20 ml Sugar Syrup
Few Drops of Egg White (Optional) — — Few Drops of Egg White (Optional)

Converted equivalents are rounded for display; use one measurement system consistently. Dashes, spoonfuls, fruit counts and unspecified top-ups remain source measures. A blank equivalent does not mean zero.

How to make it

Shake whiskey, lemon and syrup with ice; optional pasteurized egg white requires adequate aeration. Strain over fresh cubes.

Glass: Rocks glass. Ice: Fresh cubes; up service also allowed. Garnish: half orange slice and maraschino cherry, optionally use orange zest.

Flavor & balance

  • Sour (Acidic) (dominant): Citrus contributes the principal tart edge; fruit ripeness and juice yield affect balance.
  • Sweet (supporting): Sweeteners, fruit or sweetened modifiers round the attack and add weight; product sugar varies.

Assess sweetness, bitterness and tactile drying separately. These flavor expectations are based on recipe structure, not measured tasting scores. Actual products, ice and dilution will change the result.

Preparation & batching

Service complexity: high. Batchability: spirit components only.

  • Measure and label the chosen product specification; chill appropriate glassware.
  • Prepare or select the named syrup; record its concentration and follow its storage instructions.
  • Prepare and measure fresh fruit components for the service plan; do not assume a fruit count guarantees a juice volume.
  • Use pasteurized egg ingredients and follow the approved cold-holding and allergen procedure; alcohol is not a sanitizing step.

Finish aeration and texture to order; do not infer a safe storage period from the alcohol content. Workload is an editorial assessment; no labor timing or storage validation is claimed.

Ingredient checks: Egg: present; use pasteurized ingredients under the bar’s approved procedure. These checks are not a complete allergen declaration for every brand or garnish.

Spirit & ingredient choices

Style Role Evidence level Qualification
S106 — Bourbon base documented Named ingredient fits this style family; confirm the chosen product identity.

Recipe notes & variations

For a Black Flannel variation, change one component at a time and record the selected product, proof, sweetener concentration and dilution. Compare it with this reference before naming or publishing the variation.

Compare: Amaretto Sour — Morgenthaler version, Gold Rush, New York Sour, Penicillin.

Sources & further reading

  • International Bartenders Association — checked 2026-09-18. Recipe identity and published ingredient specification; editorial sensory and workload assessments are not source tasting results.

Explore cocktail recipes

Make it with Black Flannel Black Gold Whiskey

Black Flannel variation. For a Black Flannel variation, replace the recipe’s whiskey with Black Gold Whiskey in the same measured amount. This changes the base-spirit character; taste and adjust balance to taste. The linked recipe shows the original version.

Our expression: Black Gold Whiskey · Black Gold Whiskey

Make it with Black Flannel Heavy Base Whiskey

Black Flannel variation. For a Black Flannel variation, replace the recipe’s whiskey with Heavy Base Whiskey in the same measured amount. This changes the base-spirit character; taste and adjust balance to taste. The linked recipe shows the original version.

Our expression: Heavy Base Whiskey · Heavy Base Whiskey
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