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How To Make The Whiskey Sour (Reverse Dry Shake)

How To Make The Whiskey Sour (Reverse Dry Shake)

The classic whiskey sour made with a dash of egg white (sometimes called the Boston Sour). Here I teach you the "reverse dry shake" method to yield a delicious, creamy foam on top of the cocktail.


  1. Cocktail set (includes Boston shaker, jigger, bar spoon, hawthorne strainer, muddler)
  2. Angled measuring jigger 
  3. Citrus juice squeezer
  4. Coupe glasses
  5. Spring for shaker

Cocktail Recipe

Whiskey Sour (reverse dry shake method)

Note: My video suggests 1oz of lemon juice, but I've since decided this is a better spec for this drink
  • 2 oz (60ml) bourbon
  • .6 oz (17.5ml) fresh lemon juice
  • .75 oz (20ml) simple syrup
  • Pinch of salt
  • Egg white of 1 large egg (optional)
  • 5-6 drops of aromatic bitters
  1. Chill a coupe glass with ice water, set aside
  2. Add bourbon, lemon, simple syrup, and salt to a boston shaker
  3. Add ice, shake, then double strain back into the shaker glass
  4. Discard the ice
  5. Add egg white to the shaker tin along with a spring
  6. Shake cocktail and egg white together vigorously for 15 seconds
  7. Strain cocktail into coupe glass
  8. Drop bitters on top of egg white foam, and use a toothpick to swirl into a design
Shaking vs Stirring

Shaking vs Stirring

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