With nothing but neutral vodka underneath, a Vodka Sour tastes of what you put on top: bright lemon, a measured touch of sugar and, if you use egg white, a soft, dense foam. It is the easiest way to learn how a good sour should balance.
1¾ oz
vodkae.g. Absolut · Smirnoff · Grey Goose · Ketel One · Belvedere
¾ oz
lemon juice freshly squeezed
¾ oz
simple syrup 15 to 20 ml to taste
1
egg white for a silky foam (optional)
2 dash
Angostura bitters on the foam (optional)Buy on Amazon →
Garnish: Lemon wheel and cocktail cherry · Ice: Ice cubes
Vodka Sour
Crisp lemon acidity balanced by gentle sweetness, with a clean, neutral alcohol warmth. Medium strength; with egg white, round and velvety.
The sour is one of the oldest cocktail families: spirit, citrus and sugar, shaken with ice. Jerry Thomas already printed brandy, gin and rum sours in his 1862 bartender's guide, and the Whiskey Sour became the best-known member of the family.
Vodka only became a common bar spirit in the United States and Western Europe after the Second World War, and the Vodka Sour followed as bartenders applied the familiar formula to the new neutral spirit. It has no known inventor. This recipe follows the classic sour proportions and keeps egg white optional.
No. Without it the drink is sharper and lighter; with it, it gets a creamy texture and a stable foam.
Both are common. On the rocks keeps it colder for longer; served up in a coupe, it looks more elegant.
Around 14 to 16% ABV, depending on dilution and on the egg white.
The perfect sound
Tangy, bright and full of classic soul.
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