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The classic Whiskey Sour unites whiskey, citrus, and sugar, resulting in a balanced cocktail with centuries of history behind it. First documented in Jerry Thomas’s 1862 edition of The Bartender’s Guide, the 19th-century drink has evolved over the years — with some versions including egg white and others served without it, on the rocks.
“Whiskey Sours are perfect home cocktails because they’re wonderfully democratic: just a few easy-to-find ingredients, a shaker, some ice, and you’re off — no obscure bottles, no gadgetry, and no weird fussiness or techniques beyond a good shake,” says Cody Pruitt, owner of New York City’s Chateau Royale and Libertine. Pruitt finds that Whiskey Sours “reward care without punishing inexperience,” making them ideal for expert mixologists and aspiring home bartenders alike.
Zack Rager, head bartender at Cucina Alba in Los Angeles, finds the cocktail simple enough for beginners, yet allows for experimentation. “Whiskey Sours are great at home because they let you slow down and really focus on each step,” he says. “Measuring, dry shaking, and perfecting that frothy egg-white head can be surprisingly meditative.”
Beyond its original iteration, the classic Whiskey Sour has also inspired countless riffs, such as the red wine-topped New York Sour and the modern classic Gold Rush. Regardless of iteration, the drink’s base spirit plays an important role in its final flavor profile — the right bourbon is key. We surveyed bartenders around the country to find out their go-to bottles for mixing up Whiskey Sours. Here are their favorites.
Michter’s Bourbon
Food & Wine / Michter’s Distillery
There are a handful of reasons why Michter’s has become a go-to choice for whiskey experts, though quality, flavor, and budget-friendliness remain at the top of the list.
“Michter’s is uniquely suited to the Whiskey Sour, as it retains a good bite and great flavor complexity that stand up beautifully to the lemon and sugar,” says Aaron Kim, head bartender at New York City’s BA53MENT. Kim describes the bourbon as high-quality, easily accessible, and one that always makes a lovely drink.
Michter’s is also the regular pick of Will Patton, managing partner at Press Club in Washington D.C. “Michter’s Kentucky Straight is great for Whiskey Sours, as its notes of oak and vanilla balance the sourness and acidity of the lemon juice,” he says, adding that the bourbon’s top notes of stone fruit lend floral and fruity tones to bring it all together for a complex sip.
Buffalo Trace Bourbon
Food & Wine / Buffalo Trace Distillery
High-rye bourbons can add a punch of flavor to classic cocktails, the reason why this is a favorite style of many bartenders. “I love the spiced note that this bottle brings to any cocktail, especially a Whiskey Sour,” says Bridget Ramsey, beverage director at Judy & Harry’s in New Jersey. “The result is silky and rich.”
On the palate, warming flavors of honey, brown sugar, and cinnamon lead to a long, pleasant finish. For a simpler and more refreshing take on the cocktail, Ramsey suggests to omit the egg white, especially for Old Fashioned fans.
Pinhook Bourbon
Food & Wine / Pinhook Bourbon
For vibrant and balanced Whiskey Sours, Pruitt reaches for Pinhook Bourbon. “It’s made with real intention — blended in small annual vintages, never fussed with or over-manipulated, and allowed to show its own character,” he says, describing the spirit’s grain-forward profile as peachy, spicy, and a little floral. “Anyone who enjoys bright and balanced drinks — citrus lovers, bourbon loyalists, and the ‘I don’t usually like whiskey, but this is lovely’ crowd — will be very happy with one in hand.”
Doc Swinson’s Bourbon
Food & Wine / Doc Swinson’s Whiskey
Rager prefers to take a unique twist on the classic Whiskey Sour recipe, combining Doc Swinson’s Bourbon with Nikka Coffey Grain Whisky. “Doc brings the familiar oak and spice, while the Nikka slips in that soft, almost banana-like sweetness without trying too hard,” he says. “The combo just feels easy — different regions, yet complementary.” Expect notes of pear, brown sugar, caramel, and corn from this Washington State bourbon.
Booker’s Bourbon
Food & Wine / Booker’s Bourbon
Kim also loves to use Booker’s Bourbon in Whiskey Sours. “If I want to dial up the richness and complexity, my alternative is Booker’s,” he says, describing it as a high-proof, high-quality bourbon that’s aged for at least 7-9 years. “It adds a sweet spot for depth of flavor, and provides an incredible boldness that transforms the entire drink.”
Crafted in Clermont, Kentucky by the Jim Beam distillery, Booker’s is known for its sweet-meets-spicy flavors of stone fruit, dark chocolate, peanut brittle, and black pepper.
Woodford Reserve Double Oaked Bourbon
Food & Wine / Woodford Reserve
Fans of the smooth, warming flavors attributed to American oak will delight in this recommendation from Tina Schuttenberg, co-owner of Beautiful South and Kwei Fei in Charleston, South Carolina. “My pick is Woodford Reserve Double Oaked Bourbon, as the second aging gives this bourbon a velvety softness and layers of warm vanilla, making it a perfect match for our sours,” she says.
Expect flavors of baked apple, vanilla, burnt caramel, and charred oak. Since moving to the south, Schuttenberg says that she’s embraced the ritual of an ice-cold bourbon cocktail on the porch at the end of the day, and this bottle has become a favorite. “It’s delicious and easy to work with using ingredients you likely already have on hand,” she says.
