Whiskey Sour

Whiskey Sours | Wheat-Free Meat-Free

If you’ve been reading for a while, you know that I like to post a cocktail recipe every now and then. This cocktail is for Jo, Mike’s grandmother. She died a few weeks ago. She was a neat lady. I’m glad to have known her.

A couple Christmases ago, she asked if anyone would like some of her monogrammed glassware. I love barware, and I love family treasures, so I said I’d take four glasses. (We couldn’t agree on whether they were highball or double old-fashioned glasses.) Of course, Mike and I never used them because they were his grandmother’s and we didn’t want to break them. But Mike pulled them out when we could tell she was going. We use them now.

When the family all gathered after the funeral, Mike’s uncle ordered whiskey sours for everyone, as apparently it was her favorite drink. So now I’m sharing one with you. In her glasses of course. A toast to Jo.

Whiskey Sour

  • 4 ounces whiskey
  • 2 ounces freshly squeezed lemon juice (juice of ~2 lemons)
  • 2 ounces simple syrup (see below)
  • 1 egg white (optional)
  • ice
  1. Put the whiskey, lemon juice, simple syrup, and egg white in a cocktail shaker. Shake a couple minutes until mixture is frothy.
  2. Add the ice and shake again, until drink is chilled. Pour into tumblers. Serve.

Serves 2

Simple Syrup

  • 1 cup white sugar
  • 1 cup water
  1. Heat the sugar and water in a small saucepan over high heat, until the sugar is completely dissolved and the liquid is no longer cloudy. Remove from heat and allow to cool.

Makes ~12 ounces

I know some people will be squeamish/uncomfortable/disgusted with the egg white. It’s optional. It gives the drink a silky, foamy texture. If you are not using egg white, you don’t need to do the first “dry shake” without the ice. That just helps the egg foam. Fill the cocktail shaker with ice, add all the ingredients, and go to town.

Obviously, 12 ounces is enough simple syrup to make a lot of whiskey sours. I figure it’s easier to make one big batch. It will keep in the refrigerator for a month or so if you don’t use it all.

This article is being shared in What’s Cooking WednesdayFull Plate Thursday, and Gallery of Favorites.

Looking for More Gluten-Free Vegetarian Recipes?

Take a look at my book, The Wheat-Free Meat-Free Cookbook: 100 Gluten-Free Vegetarian Recipes.

A sampling of the recipes included:
  • Breakfasts: Cinnamon Quinoa Muffins, Yeasted Waffles, Gooey Butter Cake,
  • Sides: Patatas Bravas, Pea and New Potato Salad, Braised Celery,
  • Mains: Corn Waffle Sandwiches, Enchiladas with Green Sauce, Pesto Asparagus Galette, and
  • Desserts: Blueberry Mango Crisp, Baklava Rolls, Amaretto Cake.

You can see the full recipe list on the Amazon page.


  1. What a beautiful tribute, Kalinda~~~and beautiful photography, too!

  2. Such a lovely tribute. Thinking of you guys. My husband’s grandmother passed away a few weeks ago, too. Hubby ate a lot of fried chicken in her honor, haha.
    I love the idea of a the egg white for frothiness. I am gonna have to try one of these now :) Thanks for sharing.

  3. Hi Kalinda,
    Your recipe looks awesome. Hope you have a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  4. I’m one of those egg people, so I’ll skip that part. But I had to stop by from Gallery of Favorites when I saw you were writing about whiskey sours–something my grandfather loved. Thanks for the memories!

  5. What a lovely tribute! Your whiskey sours looks wonderful. I haven’t had one in a long time. The last time was when I took my grandma on a road trip. Such wonderful memories!

  6. I am sure Mike’s Grandmother would have been so pleased to have been toasted with her favourite drink – it’s a nice way to be remembered! Your whiskey sours look wonderful. I’m not sure if I have ever actually had one before, but I know my parents used to talk about them. I’m looking forward to giving your recipe a try!

  7. Kali, make this for me ? :)

  8. What kind of whiskey do you use? Not Scotch, I take it, or it would be spelled “whisky”…but do you use rye, bourbon, Irish, or…? Thank you!,

  9. What a beautiful tribute to your husband’s grandmother, Kalinda! Plus, those are fine whiskey sours in gorgeous glasses. I had no idea that egg whites are sometimes used. I bet that really adds a lot to the drink. Today is National Whiskey Sour Day so I’ve featured your recipe on All Gluten-Free Desserts.


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