Vodka Sour
Vodka Sour is made with vodka, fresh lemon, rich syrup, bitters and egg white in a shaken sour, chilled for serving.
Built to the standard modern spec; not yet tested in our kitchen. How we test.
The recipe.
Scaling adjusts quantities only. Prepare shaken drinks in individual portions.
Let’s make a good drink.
Chill a rocks glass and prepare the garnish before mixing.
Add all measured ingredients to a shaker.
Add ice and shake until cold, strain back into the empty tin to remove the ice, then seal and shake again without ice to build the foam.
Fine strain into the prepared rocks glass over fresh ice.
Finish with a thin lemon slice. Add a drained cocktail cherry on a pick.
A thoughtful finish
- The reverse dry shake builds the foam after the drink has already been chilled.
- Use the pasteurized egg product specified for this build, and measure it before adding it to the tin.
- Chill the serving glass as well as the mixture so the first sip stays cold.
Common mistakes
- A watery bottled sour mix changes both the citrus acidity and the sugar level.
- Insufficient shaking leaves the egg poorly incorporated and the texture uneven.
- A warm serving glass quickly undoes the chilling achieved during mixing.
A few good questions.
What is in a Vodka Sour?
Vodka Sour is made with vodka, fresh lemon, rich syrup, bitters and egg white in a shaken sour.
Can I scale a Vodka Sour for more servings?
Multiply every measured ingredient by the same serving count. Prepare the measured still ingredients ahead if useful, but chill, shake or stir each serving as directed; add any carbonated finish at service.
Can I leave out the egg?
Leaving out the egg changes the texture; the selected recipe includes it. An egg-free version should be labeled as an adaptation rather than presented as the same build.
What glass should I use for a Vodka Sour?
Use the assigned rocks glass for this directory serving. Where that differs from the source’s presentation, the version note labels the serving adaptation.
Variations
- Egg-free presentation — Editorial adaptation: omit egg white and label the result as an egg-free variation; it will lack the selected build’s foam and texture, and still requires ingredient-label checks.
- Alternate citrus peel — Editorial presentation variation: try a different fresh citrus peel for the surface aroma while keeping the liquid formula unchanged; identify it as a garnish change.
Where it comes from
Vodka Sour is made with vodka, fresh lemon, rich syrup, bitters and egg white in a shaken sour, chilled for serving.
Sources
- Difford’s Guide — Vodka Sour Cocktail Recipe (reference) link
Strength. About 1.42 US standard drinks at an estimated 3.7% ABV, estimated from the ingredients and technique, not measured. What that means.
A little character in every sip.
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