High Fructose Corn Syrup Free Bourbon Whiskey Sour
A well-made whiskey sour is one of those cocktails that feels both timeless and effortlessly cool, and this version delivers exactly that. The secret to keeping it free of high fructose corn syrup is surprisingly simple: homemade simple syrup does all the heavy lifting that bottled sweet-and-sour mixes usually claim to do, without any of the questionable additives. Fresh lemon juice brings a bright, natural tartness that no premixed bottle can match, and it balances the warmth of the bourbon or rye beautifully. A hard 15–20 second shake over ice gets everything perfectly chilled and slightly frothy, which is exactly the texture a great whiskey sour deserves. Many store-bought cocktail mixers and flavored syrups sneak in HFCS as a sweetener, so making this from scratch puts you fully in control of what's in your glass. Finish it over fresh ice in a rocks glass with a cherry and a lemon wheel, and you've got a cocktail that looks as good as it tastes.
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Learn more →Ingredients
1 serving
- 2 oz bourbon or rye whiskey
- ¾ oz fresh lemon juice
- ¾ oz simple syrup
- 1 cup ice cubes
For serving
- 1 maraschino cherry, for garnish (optional)
- 1 lemon wheel or half-wheel, for garnish (optional)
Instructions
- 1
Fill a cocktail shaker with ice. Add the whiskey, lemon juice, and simple syrup.
- 2
Seal the shaker and shake vigorously for 15–20 seconds, until the outside of the shaker is very cold and frosty.
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