The Whiskey Sour first appeared in Jerry Thomas’s Bartenders Guide in 1862, though sailors were mixing whiskey, lemon, and sugar long before that. Like the Gimlet, this drink owes its origins to sailors combating scurvy with citrus.
Our non-alcoholic Whiskey Sour follows the same template with a split base. Kentucky 74 supplies the familiar oak-forward whiskey note, while Three Spirit Nightcap adds warm, woody botanicals that pair naturally with maple. Maple syrup adds more texture than simple syrup, and our Fig & Walnut bitters add a bit of spice and fruity depth.
An egg white (or aquafaba) is optional but recommended, adding silky texture and foam—a boost that works especially well in non-alcoholic sour cocktails, where extra body helps replace some of the weight alcohol would normally provide. The result is a rich, balanced non-alcoholic whiskey sour with structure and depth, not just a sweet “mocktail.”
This recipe was perfected using Kentucky 74, but you're welcome to use your favorite whiskey instead (regular or NA). For a single spirit version, use either 2 oz of whiskey or Nightcap.
Want something easy?
Not every night requires a complicated cocktail. Our favorite easy drink is bitters & soda—refreshing, balanced, and good for your gut. Just add a few dashes of our non-alcoholic bitters to sparkling water, with lemon or lime if you're feeling fancy.