Vodka Sour
Dry shake ∙ 5 min ∙ 14.5% ABV ∙
The Vodka Sour is a shaken sour of vodka, lemon juice, sugar syrup and egg white for a foamy top, served over ice in an old-fashioned glass.
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 dashes (opt.)Egg 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
- If you use the bitters, keep them to the two dashes; any more and they bury the lemon.
- Use pasteurized egg white and shake hard both times; go easy on the second, dry shake and the foam comes out thin and patchy.
History
The Vodka Sour is the classic Sour template of spirit, citrus, and sweetener made with vodka, a substitution that became common once vodka's popularity spread beyond Eastern Europe in the 20th century. No bartender, bar, or date is credited with it.
Its direct model is the Whiskey Sour, which appears in print as early as 1826. 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?
60 ml vodka, 30 ml fresh lemon juice, 15 ml sugar syrup and 15 ml pasteurized egg white, plus two dashes of Angostura bitters if you like.
Is a vodka sour a real drink?
Yes. It is a standard bar sour, and most bars can make one on request even if it is not 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 the vodka, lemon juice, sugar syrup, pasteurized egg white and the bitters, if using, hard with ice. Strain back into the shaker and dry shake without ice, just as hard, since a weak second shake leaves the foam thin and patchy. Fine-strain into an ice-filled glass and garnish with a lemon wheel and a maraschino cherry.
