Vodka Sour
Dry shake ∙ 5 min ∙ 16.8% ABV ∙
The Vodka Sour is a shaken sour of vodka, lemon juice, and sugar syrup, built with egg white for a frothy texture and served over ice. Lemon leads the way, sharp and clean, cushioned by a silky, egg-white froth before a soft bitters snap dries the finish.
Ingredients
1
Servings
Garnish
Instructions for 1 serving
- Pre-chill a glass
- Shake all ingredients with ice: Vodka 60 mlLemon juice 30 mlSugar syrup 15 mlAngostura aromatic bitters 2 dashesEgg white 15 ml
- Strain back into the shaker
- Dry shake (without ice)
- Fine strain into the ice-filled glass
- Garnish with a lemon wheel and a maraschino cherry on a skewer
Tips
- Dry shake without ice after the first, iced shake — that second, ice-free pass is what builds the egg white's foam properly.
- Fine-strain into the glass to leave behind ice shards and any coarse foam, so the top stays smooth and even.
- Add the bitters as dashes only, not a pour — too much overwhelms the lemon and flattens the drink's balance.
- Use fully pasteurized egg white and shake hard both times; a weak second shake leaves a thin, uneven cap.
History
The Vodka Sour has no separate documented creation story of its own: it is simply the classic Sour template made with vodka instead of the original base spirit, a straightforward substitution that became common once vodka's popularity spread beyond Eastern Europe in the 20th century. No individual bartender, bar, or date is credited with inventing this vodka version specifically; it exists as a member of the broader Sour family of drinks built from spirit, citrus, and sweetener.
Its direct model is the Whiskey Sour, the oldest documented member of the Sour family. The earliest known written reference to a Whiskey Sour appeared in a Wisconsin newspaper in 1870, and the drink was already codified in bartenders' guides soon after, cementing the basic spirit-lemon-sugar formula that later sours, including the Vodka Sour, simply reapplied with a different base spirit. Swapping in vodka mutes the spirit's own character compared to whiskey, giving a cleaner, more citrus-forward version of the same sour formula.
FAQ
What is in a Vodka Sour?
Vodka, fresh lemon juice, and sugar syrup form the base, with egg white for texture and a couple of dashes of Angostura bitters; it is double-shaken and served over ice with a lemon wheel and a cherry.
Is a vodka sour a real drink?
Yes, it is a standard bar cocktail and a straightforward variation on the classic whiskey sour, swapping in vodka as the base spirit. It follows the same sour formula of spirit, citrus, and sweetener, and most bars can make one on request even if it is not always printed on the menu.
What is the difference between a Vodka Sour and a Vodka Collins?
A Vodka Sour is shaken and served short over ice with a frothy egg-white top, while a Vodka Collins is built long in a taller glass and topped with soda water for a fizzy, diluted finish. The Sour is richer and more concentrated; the Collins is lighter and more refreshing.
How do you make the best Vodka Sour?
Shake vodka, fresh lemon juice, sugar syrup, egg white, and a couple of dashes of Angostura bitters hard with ice, then strain back into the shaker and dry shake without ice to build the foam. Fine-strain into an ice-filled glass and garnish with a lemon wheel and a maraschino cherry; using fresh lemon juice and a full double shake makes the biggest difference to the result.
