The first printed recipe for a Whisky Sour appeared in the Jerry Thomas Bartenders Guide, which was the first-ever cocktail book released in 1862. A mixture of whisky, sugar, and lemon, the Whisky Sour used to be made with egg white, but that ingredient isn't as common anymore.
Combine 2 oz bourbon, ¾ oz fresh lemon juice, ¾ oz sugar syrup and (if using) one egg white in a shaker. Dry-shake without ice to froth the egg white, then add ice and shake hard for 15 seconds. Double-strain into a rocks glass over fresh ice, garnish with a cherry and a few drops of Angostura on the foam.
Tart, Sweet, Citrusy
First printed in Jerry Thomas' 1862 Bartenders Guide, the foundational cocktail manual of the 19th century.
Rocks glass
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