On Whisky Sour Day, Two World Class 2026 Bartenders Interpret The Classic In Their Own Way

Adaptations have always been at the forefront of cocktail making. Picante, arguably one of the most popular drinks across bar menus in the last few years, is itself a riff on the Margarita. These adaptations work best if you have a solid, structured base cocktail. If there’s one drink that fits this description to the T, it’s the Whisky Sour. That’s not just a tall claim. It’s a fact backed by experts. 

On National Whisky Sour Day (August 25), bartenders from Diageo World Class India 2026 break down why this happens and recreate the classic in their own styles. 

What Makes A Whisky Sour Work

The classic whisky sour recipe includes whisky, lemon juice, and simple syrup, topped with an egg white froth and garnished with a cherry or a lemon twist. What makes this combination work? 

As per Gracy Chourey, one of the top three finalists at World Class India 2026 and bartender at Soka, Bangalore (No 18 on Asia’s 50 Best Bars), it’s all in the flavours. 

“The Whisky Sour has those eternal flavours — sweet, sour and bitter, while still allowing the identity of the whisky to shine through. You can switch the sweet element, change the sour, play around with bitterness, or even bring in different techniques. The cocktail never ceases to surprise.”

Dishant Kanojia, Beverage Head at 1932 Trevi, Jaipur and one of the Top 8 at World Class India 2026, attributes the drink’s versatility to its simplicity. 

“At its heart, it’s just whisky, acidity and sweetness, but that simple combination gives you so much room to experiment. The whisky adds depth and character, the citrus brings freshness and balance, and the sweetness brings everything together. You can play around with fruits, herbs, spices, bitters, cordials or different techniques, while still keeping the drink recognisable as a Whisky Sour. It’s like a blank canvas with a strong foundation.”

One Drink, Two Distinct Styles

The experts also broke down their recipes for Whisky Sour, along with how they’ll adapt the drink, while keeping the basic structure intact - because it works! 

Here’s Dishant Kanojia’s recipe and interpretation of the Whisky Sour, rooted in the classic style: 

• Go-To Recipe: 60 ml whisky, 15 ml fresh lemon juice, 15 ml simple syrup, and 20 ml egg white for a silky texture and foam. 

• Key Tips: I like the whisky to shine, so the lemon should add freshness and the sweetness should simply balance the acidity. I adjust the sweetness depending on the whisky—more for spicy whiskies and less for delicate ones.

• Adaptation: I would give it a modern Indian twist, using local ingredients such as tomato, plum, green apple, spices, or tea. I’d also focus on technique, like clarification or house-made cordials, to add complexity while keeping the drink clean and balanced. 

• Making It Work: I’d keep the presentation simple and elegant. The first sip should feel familiar, like a classic Whisky Sour, but with enough of a twist to make you curious.

Gracy Chourey’s go-to recipe and adaptation stand in stark contrast. She incorporates bitters and saline solution in the classic, while also opting for vegan foam as she is allergic to eggs.  

• Go-To Recipe: 60 ml bourbon whisky, 20 ml sugar syrup, 25 ml lime juice, 2 dashes of bitters, 2–3 drops of saline solution, and 4 drops of vegan foamer. 

• Key Tips: I look for a good balance of sweet and sour, with subtle hints of bitterness and spice. This ratio gives me enough citrus and sweetness to make the drink fresh and rounded, while keeping the whisky at the centre. 

• Adaptation: I would replace the sugar syrup with an Earl Grey tea syrup. It would add a subtle layer of bergamot, citrus and gentle tannins to the drink without altering the core structure of the cocktail.

• Making It Work: The tea would bring a slightly more complex mouthfeel, with a gentle dryness that works nicely against the sweetness and acidity. It adds another layer to the drink without taking away from what makes a Whisky Sour work in the first place. 

Conclusion

The Whisky Sour is perhaps one of the strongest examples of how a well-balanced drink will always shine. You can adjust the ingredient ratios, or even introduce new elements to the drink, but as long as you keep the basic structure intact, you’ll have a well-made drink in your hands! 

*Drink Responsibly. This communication is for audiences above the age of 25.