1969 Classic Whiskey Sour

We’re celebrating our 50th anniversary at Iowa PBS with a cocktail! Quite popular in 1969, this refreshing drink has been around for more than 100 years. The egg white gives it a creamy texture and a smooth head of foam. Cheers!


  • 2 oz. bourbon whiskey
  • 1 oz. freshly squeezed lemon juice
  • ¾ oz. simple syrup
  • 1 egg white from a small to medium egg
  • Ice
  • maraschino cherry
  • orange slice


Add the bourbon, lemon juice, simple syrup, and egg white to a cocktail shaker.

Before you add the ice, seal the shaker and shake vigorously for at least 15 seconds. This is called a  dry shake and it is good for incorporating the egg white before adding ice to the shaker. It makes the drink extra frothy.

Add ice, seal again, and shake for 7 to 10 seconds more to chill. Serve in a rocks or coupe glass and garnish with a marachino cherry and a slice of orange.


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