How to Make Whiskey Sour (Traditional & Healthy Version)
The Whiskey Sour, while a classic cocktail, has found new life in Singapore’s vibrant beverage scene, especially within trendy kopitiams and chic hawker bars. Singapore’s multicultural palate means the Whiskey Sour is often served with a local twist—think calamansi limes replacing lemons for that distinctive tang, or a subtle infusion of gula melaka for depth. This beverage brings together zesty citrus and smooth whiskey, making it a refreshing choice for those seeking a balance of flavour and a nod to local fusion culture. In Singapore, drinks culture is as dynamic as its food, with beverages enjoyed in everything from bustling hawker centres to upscale rooftop bars. The Whiskey Sour’s adaptability makes it popular among locals who appreciate a classic with a contemporary fusion. It’s a great choice for those who love a slightly tart, naturally sweetened drink that feels both indulgent and light. With this health-conscious recipe, you can enjoy a Singaporean-style Whiskey Sour while keeping track of your calories and macros, making it perfect for those who value both taste and wellness.
Ingredients
Step-by-step instructions
Step 1 · Prepare fresh calamansi juice by halving and squeezing calamansi limes
Prepare fresh calamansi juice by halving and squeezing calamansi limes. Strain to remove seeds.
Step 2 · If using
If using, separate egg white from yolk. Place egg white into a cocktail shaker.
Step 3 · Add whiskey
Add whiskey, calamansi juice, gula melaka syrup, and ice cubes into the shaker.
Step 4 · Shake vigorously for 30-45 seconds to emulsify ingredients and chil...
Shake vigorously for 30-45 seconds to emulsify ingredients and chill the drink.
Step 5 · Strain the mixture into 2 kopitiam glasses filled with fresh ice
Strain the mixture into 2 kopitiam glasses filled with fresh ice.
Step 6 · Top each drink with 1 dash of Angostura bitters (if using)
Top each drink with 1 dash of Angostura bitters (if using). Garnish with calamansi or lime wheel and mint.
Step 7 · Serve immediately while cold and frothy
Serve immediately while cold and frothy.
Why this recipe is healthy
Choosing natural sweeteners like gula melaka and fresh juice ensures this Whiskey Sour is healthier than typical cocktails made with artificial syrups. The calorie count is lower, and the ingredients provide micronutrients. With the option to omit egg white, it can also suit vegan diets. This beverage is a smart choice for those who want to enjoy Singapore’s beverage culture without overindulgence.
A note on tradition
While the Whiskey Sour is not originally from Singapore, its adaptation in local kopitiams and hawker bars showcases the city’s love for fusion beverages. The use of calamansi and gula melaka gives a nod to Singapore’s Peranakan and Malay influences, making it a favourite for after-work gatherings or festive occasions. It’s often enjoyed as a refreshing post-lunch or dinner drink in both traditional and modern settings, reflecting Singapore’s innovative food and drink culture.