Whiskey Sour (Acid-Adjusted OJ)037
Ingredients
Acid-Adjusted Orange Juice
| 250g | fresh orange juice |
| 5g | citric acid |
| 2.5g | malic acid |
Cocktail
| 2 oz | bourbon or rye |
| 3/4 oz | acid-adjusted orange juice |
| 1/2 oz | simple syrup |
| 1/2 oz | egg white (optional) |
| Angostura bitters, for garnish |
Steps
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Make the acid-adjusted OJ: stir citric acid and malic acid into fresh orange juice until fully dissolved. Refrigerate (keeps up to 3 days).
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Add bourbon, acid-adjusted OJ, simple syrup, and egg white (if using) to a shaker. Dry-shake for 30 seconds without ice.
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Add ice and shake again for 15–20 seconds until well-chilled.
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Strain into a rocks glass over fresh ice, or into a coupe without ice.
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Garnish with 3–4 drops of Angostura bitters.
Analysis
Total drink: ~130g (after shaking; 2 oz bourbon, ¾ oz acid-adjusted OJ, ½ oz simple, egg white)
| Component | Amount | % of drink |
|---|---|---|
| Alcohol (ethanol) | ~21g | 16.4% |
| Sugar | ~10g | 7.3% |
| Water + dilution | ~99g | 76.3% |
A sour with orange in the citrus slot — ~16% ABV finished, gently sweet. Acid-adjusting brings orange juice to lemon’s tartness, so it behaves as a 1:1 sour mixer while keeping orange flavour. Numbers mirror a standard whiskey sour; the OJ adds a touch of its own sugar. Egg white contributes foam and body, not sweetness.
Notes
- Acid-adjusting brings orange juice to the same acidity as lemon juice, so it works as a 1:1 swap in any sour template while keeping the orange flavor.
- The ratio is roughly 2% citric acid and 1% malic acid by weight of the juice. Adjust to taste.
- Citric acid gives sharp, lemon-like tartness. Malic acid adds the rounder, apple-like sourness found in limes. Together they mimic natural citrus acidity.
- Both acids are available as food-grade powders online or at homebrew shops.
- This technique works with any low-acid juice: pineapple, grapefruit, watermelon.