Whiskey Sour
Hawker • Singapore
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(for 1 kopitiam glass (approx. 120ml))
- 90ml Whiskey (Choose a smooth, mid-range whiskey)
- 45ml Fresh calamansi juice (Can substitute with lime for local flavour)
- 30ml Gula melaka syrup (Palm sugar syrup, healthier than refined sugar)
- 1 Egg white (For froth, can omit for vegan) - optional
- 1 cup Ice cubes (For shaking)
- 2 dashes Angostura bitters (Optional but classic) - optional
- 2 slices Calamansi or lime wheel (For garnish) - optional
- 2 sprigs Mint leaves (Optional garnish, local touch) - optional
Instructions
- 1
Prepare fresh calamansi juice by halving and squeezing calamansi limes. Strain to remove seeds.
5 minutes
Calamansi provides a unique local citrus flavour.
- 2
If using, separate egg white from yolk. Place egg white into a cocktail shaker.
2 minutes
Egg white creates a silky froth and adds body.
- 3
Add whiskey, calamansi juice, gula melaka syrup, and ice cubes into the shaker.
2 minutes
Gula melaka adds natural sweetness and a caramel note.
- 4
Shake vigorously for 30-45 seconds to emulsify ingredients and chill the drink.
1 minute
The longer you shake, the frothier the drink.
Why This Dish 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.
This Whiskey Sour variation uses fresh calamansi juice, which is rich in vitamin C and antioxidants, supporting immunity and overall health. Swapping refined sugar for gula melaka (palm sugar) offers a lower glycemic index and trace minerals like potassium and magnesium. Using egg white adds a touch of protein without significant fat. The drink is naturally low in fat and can be adapted to be lower in sugar for calorie-conscious drinkers.
Pro Tips
- 💡Tip 1: Use fresh calamansi juice for the brightest flavour.
- 💡Tip 2: Shake with ice until the shaker feels very cold for the best froth.
- 💡Tip 3: Gula melaka syrup can be made ahead and stored in the fridge for a week.
Storage & Serving
Best consumed immediately. If needed, pre-mix the syrup and juice and refrigerate for up to 1 day. Shake with ice just before serving.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 170.0 kcal |
