How to Make a Whiskey Sour

We paid Teeling Distillery a visit in Dublin, Ireland, to get the low down on mastering a classic cocktail: the whiskey sour.

Teeling’s take—the Liberty Sour—is a light, easy-to-sip libation that can be enjoyed year round, not just summer, according to Chris Hayes, Teeling Distillery’S Brand Ambassador.

Best of all, it’s easy to make on your own. Most of the ingredients are already in your fridge or on your bar cart.

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  • 20mL lemon juice
  • 20mL stout syrup*
  • 20mL egg whites
  • 40mL whiskey
  • Dash of angostura bitters

For the Stout Syrup

  • 1L Irish Stout (Guinness or similar)
  • 1kg demerara sugar
  • ½ cup whole cloves
  • ½ cup allspice
  • 3 cinnamon sticks
  • 1 whole orange zest
  • 2 inch fresh ginger, grated
  • Pinch of salt
  • 3 whole star anise pods
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  1. For the Stout Syrup: Add all ingredients to a saucepan and bring to the boil. Simmer for 10 minutes. Remove from heat and allow to steep for 5 minutes. Strain through a fine sieve and cheesecloth, then bottle. This will make approximately 1.5L. Keep refrigerated for up to two weeks.
  2. For the Liberty Sour: In a cocktail shaker with ice, add the egg whites and shake briefly. Then, add the whiskey, lemon juice, and stout syrup. Shake well. Strain into glasses and garnish with a dash of angostura bitters.

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