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Whiskey Sour
Hawker • Singapore
About Whiskey Sour
Whiskey Sour isn’t your typical hawker centre beverage, but it’s gaining traction in bars-with-hawker vibes and some modern stalls that expand their drinks menu. At its core, the drink is a classic cocktail featuring whiskey, lemon juice, and sugar, sometimes complemented by egg white for a silky finish. In Singapore, more adventurous hawker drink stalls may serve their version of Whiskey Sour in short glasses—usually chilled, sometimes shaken alongside ice and garnished with a thin lemon slice or maraschino cherry. You’re likely to see it offered at fusion stalls or stalls attached to craft cocktail bars. Nutrition-wise, Whiskey Sour is relatively high in energy at 170 kcal per 100g, mostly from the whiskey and sugar. For those watching their calorie intake, keep in mind a standard glass (150-180ml) will easily add up to 250–300 kcal. It’s vegetarian but not light; the sugar and alcohol content means you should treat it as an occasional treat rather than a hydration staple. To lower the calories, ask for less sugar or a smaller portion, and skip the egg white if you’re avoiding animal protein (although most versions here are egg-free). If you’re at a hawker centre for food, Whiskey Sour is best paired with lighter, savoury plates—think grilled meats or seafood, which balance the tartness. Enjoy it cold, but pace yourself, especially given Singapore’s warm weather.
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 |
Cultural Notes
Whiskey Sour is not a staple at traditional hawker centres, but some modern stalls with bar concepts or beverage kiosks now offer cocktail classics, making it an increasingly common sight on Singapore's hawker scene.
