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Since its debut more than a century ago in the 1800s, the Whiskey Sour has undergone numerous changes and possibly given rise to dozens of variations. However, one thing has remained constant through the years: A shaker of Whiskey Sour is only as good as the whiskey you mix it with. Though you can make a Whiskey Sour with both Bourbon and rye whiskey, don’t mistake it as a one-to-one substitution. Your choice of whiskey actually plays a crucial role in the flavor of the final drink.

This difference in taste is due to the distinct mash bills, which are the combinations of grains that are eventually fermented into alcohol, used in these two types of whiskey. Rye whiskey, as the name suggests, is made from a mash bill that has at least 51% rye, which gives the whiskey a very heady, intense flavor packed with spice. This is perfect if you enjoy your Whiskey Sour cocktail hard and dry.

On the other hand, if you prefer a smoother and more mellow taste, then Bourbon is the way to go. Bourbon’s mash bill consists of at least 51% corn, which gives it a totally different flavor profile. The corn contributes to a sweeter and fuller-bodied flavor in the final drink. Depending on the brand, you may even detect common tasting notes of vanilla, caramel, honey, nuts, and oak from the cask — all of which you’d be able to savor more easily with less spice in the liquor.

If you’re aiming to make your Whiskey Sour sweeter and more light on the taste-buds, consider a few tips beyond the usual usage of bourbon. A primary suggestion is manipulating the sweetening elements in the mix. For instance, a standard Whiskey Sour uses simple syrup for sweetening. Enhancing the sweetness is easily done by adding more syrup than the usual ½ ounce prescribed in many recipes. Be cautious to not exceed though, as excess syrup can unfortunately make the cocktail overly sweet.

For those who don’t mind deviating a bit from the original concoction, some mixologists suggest the addition of orange juice, lending the cocktail a sweet yet somewhat tangy twist. This tricks serves especially well if bourbon is unavailable and rye whiskey is being used instead, as it helps mellow down the rye’s spiciness with a citrusy balance.

Finally, when concocting the frothy Whiskey Sour with egg white, think about using the “reverse dry shake” approach. Initiate by shaking all the ingredients with ice to ensure they’re thoroughly chilled. After this, strain the cocktail, take out the ice from the shaker, re-pour the cocktail in, and give it a second brisk shake sans the ice for about 15 to 20 seconds. This additional shake will give the egg white a superior froth, rendering a silkier texture that tastes lighter and smoother on your palate.

Proceed to read the original article on Tasting Table.