12 Cocktails To Try If You Like Whiskey Sours

When it comes to crafting cocktails, don't be afraid to stick with the basics. Sure, the era of modernist mixologists whipping up complicated boozy beverages using multiple obscure ingredients and fancy doodads continues to flourish — and that's all fine and dandy. But the simple standards are classics for a reason.

Take the humble whiskey sour, for example. With just three ingredients — bourbon or rye, freshly squeezed lemon juice, and simple syrup (plus the orange and cherry garnish) — the interplay of sweet and tart from the sugar and citrus components works harmoniously with the caramel, oak, vanilla, and peppery spice imparted by the beverage's base brown spirit. Easy enough to make at home, and the beverage of choice for many bar patrons, a whiskey sour never disappoints (assuming the drink isn't sullied by the addition of a cheap, inferior pre-made mix).

That said, sometimes a little change can do you good. That's why we've rounded up a list of cocktail alternatives to the whiskey sour. While each of these options offers a distinctive variation on the classic drink, they all find a way to connect to the spirit of the holy trinity of bourbon (or rye!), lemon, and sugar.

It would be a rather difficult undertaking to replicate Chef Andy Rickers' faithful, and often highly complex renditions of traditional Thai fare. Thankfully, one of Ricker's most popular cocktails is a bit more achievable for the home chef/mixologist. 

The key ingredient, beyond the bourbon, in Ricker's Tamarind Whiskey Sour is concentrate from the namesake mouth-puckering fruit, though if you can get your hands on some real deal pulp, that will work too. While tamarind can be traced back to Equatorial Africa, it has become a staple in cuisines around the world, including Thailand where it is used to add a sour dimension to a number of dishes including pad Thai. Thus, it's no surprise that Ricker chose to add it to his boozy repertoire, which he told Tasting Table, "was the very first cocktail that I came up with for Pok Pok," his highly acclaimed Thai restaurant mini-chain. Beyond the tamarind, lime juice comes into play to contribute to the tartness, while palm sugar simple syrup prevents the cocktail from being overly puckering.

Blackberry is a natural addition to a whiskey sour, helping to amplify those sweet and tart notes while bringing a welcome bitter edge. This Bourbon-Blackberry Cocktail, courtesy of the celebrated Jack Rose Dining Saloon in Washington D.C., takes things beyond a simple fruit addition. The familiar whiskey sour combo of lemon juice and bourbon is present, but as for the signature spirit, you're just going to add 1 ¼ ounces to your rocks glass. That's because ¼ ounce of Bruto Americano, a bitter, citrusy domestic apertivo will be joining in the fun.

The blackberry component comes via preserves, so there is no need for planning a special trip to the farmers' market just to procure fresh berries. A heavy dash of bitters rounds out the cocktail while a charred cinnamon stick garnish helps to spice things up. Though there are several ingredients in the mix, the ideal preparation is stirred, not shaken.

If your bar isn't currently stocked with a bottle of pisco, that needs to be remedied immediately. The clear spirit is a type of brandy made from common wine that is run through a still. When people think of pisco, Peru is the nation that generally comes to mind with its production, though it should be noted that it is also extremely popular in Chile, where more liberties can be taken with the spirit.

Chile and Peru lay claim to being the source of the most famous pisco-based drink, the pisco sour (it is the national drink of both South American countries), though regardless of its point of origin, the Peruvian version is the more likely rendition to show up on a cocktail menu in the U.S.

While some whiskey sour variations may include an optional egg white, the frothy topping is an absolute must for an authentic Peruvian pisco sour. Our version also includes lemon juice, lime juice, simple syrup, and, of course, the signature spirit. All the ingredients are added to a cocktail shaker and the trick is to start with an aggressive dry-shake in order to emulsify the egg whites, then add ice for another round of shaking. Strain and pour into a chilled coupe, and finish with a few drops of bitters. The result is a tart, fruity, and creamy cocktail that is wonderfully refreshing. If you happen to be averse to raw egg in your beverages, seek out the Chilean pisco sour which skips the whites and adds ginger and powdered sugar.

If a round of margaritas feels too much like the same-old, same-old cocktail order, try switching things up with a paloma. Having simple syrup and citrus at its base, it's not a far cry from a whiskey sour. With an emphasis on grapefruit as tequila's tart companion (versus copious amounts of lime juice in a standard marg), a paloma is, like its Mexican cocktail cousin, delightfully mouth-puckering and refreshing. There's also plenty of wiggle room to experiment with garnishes, bitters, and other fancy flourishes. This Pink Grapefruit & Chamomile Paloma adds a rose-infused salt rim and chamomile syrup for an elevated twist on the cocktail.

You might also want to consider swapping the traditional base tequila with mezcal. The trendy spirit will add an intoxicating, smoky depth to your paloma. If you want to move things way further outside the box, it's hard to overlook The Confident Man. The Clooney of cocktails, it sticks with the grapefruit, but goes in a completely different direction than the paloma spirit base, tapping in an intriguing trifecta of vodka, St. Germain, and Aperol.  

The Sidecar is one of those bar classics that may sound familiar though you might not know exactly what is in it. Similar to some of the cocktails that we've covered, the ingredients list is relatively limited. Taking a cue from the whiskey sour, lemon juice and sugar make the cut, though the latter isn't a component of the actual drink. You will get some sweetness and another layer of citrus from a 1 ounce addition of orange liqueur (Cointreau or curaçao tend to be the go-tos).

The highlighted spirit here is Cognac, the French brandy that was also the rage in the 18th and 19th century, then fell out of fashion due to production issues and Prohibition, but is now having a renaissance. It's combined with the orange liqueur and lemon juice, given a few flips in an ice-filled cocktail shaker, then poured into a chilled coupe. Now you may be wondering, "what about the sugar?" Don't worry, we didn't forget. Before serving your Sidecar, wet the rim of the glass and coat it with the sweet stuff. Next time you find yourself in one of those throwback speakeasy spots, tell your mustachioed, suspendered bartender that you'd like to order a Sidecar, and you won't be sorry.

If you're looking for something a little sweeter but still on the sour spectrum, this creamy cocktail will scratch that itch. Unlike some of the overly cloying dessert cocktails you may have imbibed, the Ramos Gin Fizz is remarkably well-balanced.

The sour component is covered by the citrus duo of fresh lime juice and fresh lemon juice. That's shaken up (for at least 30 seconds) with gin, heavy cream, an egg white, simple syrup, and a teaspoon of orange flower water. The fizz comes courtesy of soda water which is combined with its cohorts in a Collins glass.

This is not the type of cocktail that you want to order at any old bar. For one, it's a fairly cumbersome drink to make, so if the joint happens to be busy, you may be met with an icy glare if you attempt to ask for one (and that's assuming they're stocked with all the ingredients). It also takes an experienced hand to master the art of achieving peak Ramos Gin Fizz frothiness, so if you're intrigued by the cocktail (which you absolutely should be), seek out spots that specifically list it on the menu. The Sazerac Bar at the Roosevelt Hotel in New Orleans (the birthplace of the beverage) is our preferred venue. You'll also find an excellent rendition at Las Vegas gin joint Juniper, located in the Park MGM.