What is a vodka sour?
The vodka sour is a relatively new drink made in the 20th century that progressed from sour cocktails. The British Navy first created the latter to help prevent and fight off scurvy. Some of the oldest written recipes are from the 1800s and use different liquors like gin, rum, or brandy as a base for various sours.
Vodka sour ingredients
Vodka sour uses a simple list of ingredients:
vodka freshly squeezed lemon juice rich simple syrup pasteurized egg white Angostura Aromatic Bitters
Traditionally, this recipe calls for citrus, primarily lemon or lime, to make the juice sour. However, I like using Asian citrus (from my backyard!) like calamansi or yuzu to give it a bit of a twist from the original recipe and to add some dimension. Rich simple syrup is a ratio of 2 parts sugar to 1 part water heated in a pan until the sugar dissolves. This type of syrup differs from classic simple syrup because it’s double the sugar. If you want an even easier cocktail, you can also buy vodka sour mix at your local liquor store–however, you may still need to add egg white if you want the foamy topping.
Bar tools required
Here are the tools required to make a vodka sour, which are pretty standard items for a bar kit:
Citrus press Cocktail shaker Jigger (or measuring cup) Hawthorne strainer (a flat strainer with a removable spring)
While the Hawthorne strainer is optional, I used the removable spring from the strainer and placed it inside the shaker to help agitate the egg whites and create a fluffier topping–think of this like an internal whisk. There was less foam when I made the cocktail without the spring, and it fell flat faster after I poured it out. I use a citrus press to squeeze calamansi because it’s easier than individually squeezing each ball. Just make sure to strain out any seeds.
Dry shaking and wet shaking tips
When making this cocktail, it’s best to shake the ingredients in two parts: a dry shake and a wet shake. Dry shaking helps to emulsify the egg and create a thicker foam at room temperature. Adding ice to the first shake will prevent the foamy egg effect we want and dilute the drink too much. Here’s a quick breakdown of how to make a vodka sour:
Step 1 – Dry Shake: Mix all the ingredients WITHOUT ice to help create a better foam with the egg whites for 30 seconds. Step 2 – Wet Shake: Add the ice and shake for another 10 seconds to chill the drink. Step 3 – Strain and serve
Note that dry and wet shaking can be messy because of the gas and pressure produced. I was using a cobbler shaker with a jigger lid at the top of the main lid, so I opened the jigger lid first to reduce gas build-up before opening the shaker. I also had a hand towel to clean up spills when opening the shaker.
Why are these drinks called “sours”?
Vodka sours are called “sour” because that’s the flavor they produce. A well-made vodka sour has a balanced, tangy flavor–not too sour that it’s hard to put down, but not too much simple syrup where you don’t taste the citrus and acidity.
What is the difference between vodka sour and vodka Collins?
Other sour drinks mixed with vodka are vodka collins and a lemon drop. The difference between a vodka sour and a vodka Collins is that a vodka Collins includes club soda. Vodka Collins has a bubbly consistency and is also poured into a tall glass and drunk with a straw. Vodka sodas have an egg-white foamy texture on the top and are often in shallow or short glasses. Lemon drops have more sugar and the addition of Triple Sec liquor.
