United States

Brandy Sour

Also known as Brandy Sour (egg white), Whiskey Sour's Brandy Cousin

A sturdy, citrus-forward sour that lets the grape character of brandy shine through a frothy egg-white top.

citrusbrandysourfoamyegg whiterefreshingclassicgrape

ABV

Difficulty

Overview

What this drink is like

The first sip hits you with bright lemon and a soft, velvety foam from the egg white. Right in the middle, the warm, fruity weight of the brandy pushes through the citrus. It finishes clean with a lingering grape sweetness and just enough bite to remind you it's a strong drink.

Who will like it

Great for people who like Whiskey Sours but want something slightly fruitier and less spicy from the base spirit.

When to drink

This is a solid afternoon or early evening drink, especially when you want something refreshing but with enough weight to hold its own.

Ordering tip

If you want that thick foam on top, ask the bartender to include the egg white; otherwise, you'll get a leaner, sharper drink.

Ice: NoneTemp: ColdCost: $3–$6Glass: SourHome bar friendly

Flavor

Taste profile

This drink is a bright, citrusy slap followed by the warm, fruity comfort of brandy. The egg white softens the whole thing out, turning what could be a sharp lemonade into something with a silky, rounded body. It is not a deeply complicated sipper, but the interplay between the fresh citrus and the aged grape spirit keeps it interesting. The bitters on top give you a little spice to chew on at the end.

Finish: The finish is medium-long, with the tart lemon fading out and leaving a warm, grape-like sweetness and a hint of baking spice on the tongue.

Primary tastes

soursweetfruity

Secondary

earthyherbal

Aroma

bright lemon zestgrape pomacewarm baking spice

Bitternesslow bitterness
Only a faint trace of bitterness from the Angostura bitters on the nose and finish.
Sweetnessmoderately sweet
The simple syrup balances the lemon juice evenly, keeping the drink from tasting tart.
Sournessfairly sour
The fresh lemon juice leads the flavor profile, giving the drink a sharp, bright edge.
Strengthmoderate strength
The brandy holds its own against the citrus and syrup, delivering a solid but approachable buzz.
Refreshingquite refreshing
The citrus and cold chill make this a highly refreshing sip, perfect for warm weather.
Creaminessmedium body
The egg white adds a soft, velvety texture that rounds out the sharp edges of the citrus.
Complexitymoderately complex
It is a straightforward sour at its core, with the brandy's grape notes and bitters adding a bit of depth.

Recipe

Make it at home

Shaken · Sour · equal parts on Brandy. A decent VS or VSOP cognac or American brandy works best; skip the cheap stuff or it'll taste harsh.

Before you start

Separate your egg white ahead of time and squeeze your lemon juice fresh. Put your serving glass in the freezer for a few minutes if you have the time.

Ingredients

BrandyBase Spirit50ml
Lemon JuiceJuiceFresh squeezed only; the bottled stuff tastes flat and metallic.25ml
Simple SyrupSyrupStandard 1:1 ratio sugar to water.20ml
Egg WhiteDairyAdds the classic sour texture and foam; you can skip it, but the drink loses its signature mouthfeel.1
Angostura BittersBitters2 dashes

Garnish: Lemon wheel, Angostura bitters dots on foam

Tools

Cocktail Shaker · Shaking
To shake and chill the drink while whipping the egg white into a foam.
At home: A large mason jar with a tight lid.
Jigger · Measuring
To measure the brandy, lemon juice, and syrup accurately.
At home: A shot glass or measuring spoons.
Hawthorne Strainer · Straining
To catch the ice and any ice shards when pouring the drink into the glass.
At home: A slotted spoon held over the shaker opening.
Sour Glass · Serving
The traditional V-shaped or small curved glass for serving sours.
At home: A small wine glass or short tumbler.
Fine Mesh Strainer · optional · Straining
To double strain out tiny ice chips for a smoother texture.
At home: A small kitchen sieve.

Steps

1
Crack your egg and separate the white into the empty shaker, making sure no yolk gets in. Add the 50ml of brandy, 25ml of lemon juice, and 20ml of simple syrup right on top of the egg white.
!Getting even a drop of yolk in the shaker will prevent the egg white from foaming properly.
2
Put the top on the shaker and shake it hard without any ice for about 10 to 15 seconds. This is a dry shake, and it whips the egg white into a thick foam before the ice gets in the way. You'll feel the shaker get slightly heavier as the liquid emulsifies.
~12s
!Skipping the dry shake leaves you with thin, watery foam instead of a thick head on the drink.
3
Take the lid off, fill the shaker about two-thirds full with ice cubes, and seal it tight again. Shake hard for another 10 to 12 seconds until the outside of the shaker feels freezing cold and frosty. The ice chills and dilutes the drink while setting the foam.
~12s
!Shaking too softly won't chill the drink fast enough or whip the foam stiff.
4
Pop the lid off and pour the drink through a Hawthorne strainer into your chilled glass. If you hate little ice shards in your drink, hold a fine mesh strainer over the glass and pour through both. The drink should fill the glass with a solid inch of white foam on top.
!Pouring too slowly out of the shaker can let the foam separate and fall flat before it hits the glass.
5
Take your lemon wheel and cut a small slit from the center to the edge so it sits flat on the rim of the glass. Dash a few drops of Angostura bitters onto the white foam and use a toothpick or straw to drag them into little dots or a heart if you feel like showing off.
!Dropping the garnish straight down into the drink can punch a hole right through the foam you just worked to build.

Serve

Serve it right away in a chilled sour glass while the foam is still thick and the drink is icy cold. The egg white foam is meant to be sipped through, so no straw needed.

Variations

Ingredient substitutions

Each row shows what you can swap in place of an original ingredient, and how the drink changes.

Swap options for Brandy

BrandyBourbon Whiskey
Match
Common availability
Brandy → Bourbon Whiskey: Swaps the grape fruitiness for caramel, vanilla, and oak spice from the barrel.
BrandyApplejack
Match
Specialty availability
Brandy → Applejack: Brings a sharp, fermented apple note that blends well with the lemon but tastes earthier.

Swap options for Egg White

Egg WhiteAquafaba
Match
Common availability
Egg White → Aquafaba: Provides a similar foamy texture and mouthfeel without using animal products, though it tastes slightly bean-like if you use too much.

Similar cocktails

Cousin drinks that share DNA with this one — each profile stands on its own.

Similar cocktail

Whiskey Sour

The Whiskey Sour uses bourbon or rye, giving it a heavier, spicier, and more caramel-driven flavor.

Match

The Brandy Sour drinks lighter and fruitier than a Whiskey Sour, which comes across as heavier and more caramelized on the palate.

In common: Sour family, Shaken with egg white, Foamy top

Ingredients

Both share

Lemon Juice, Simple Syrup, Egg White, Angostura Bitters

Only in Brandy Sour

Brandy

Only in Whiskey Sour

Bourbon Whiskey

The only difference is the base spirit, swapping brandy's grape and orchard fruit notes for bourbon's corn sweetness and barrel spice.

Flavor

Shared flavors

Bright citrus backbone, Velvety egg white texture, Balanced sweet and sour profile

How Whiskey Sour differs

Lighter and fruitier, Less barrel spice, Grape-forward instead of caramel-forward

View recipe & details →

Similar cocktail

Pisco Sour

Pisco Sour uses Peruvian pisco and skips the lemon for lime juice, resulting in a sharper, greener citrus bite.

Match

The Pisco Sour is brighter and more floral with a sharper lime edge, while the Brandy Sour is rounder and warmer with oak and lemon.

In common: Sour family, Shaken with egg white, Grape-based spirit

Ingredients

Both share

Simple Syrup, Egg White, Angostura Bitters

Only in Brandy Sour

Brandy, Lemon Juice

Only in Pisco Sour

Pisco, Lime Juice

Both rely on grape-based spirits and egg white foam, but the Pisco Sour uses lime and unaged pisco instead of lemon and aged brandy.

Flavor

Shared flavors

Grape spirit foundation, Thick foamy head, Balanced sweet and sour

How Pisco Sour differs

Sharper and greener citrus, No oak or barrel notes, Brighter and more floral

View recipe & details →

History

Origin

The Brandy Sour emerged in mid-19th century America alongside the general Sour family, evolving from the earlier Punch style of mixing spirits, citrus, and sugar. It gained massive popularity in the 1930s at the Hotel del Coronado in California, where it became their signature drink, though that specific recipe used a soda top and omitted the egg white.

Era: 1850s
Confidence

The IBA does not currently list a Brandy Sour, so this spec follows the traditional Sour ratio adapted for brandy. The Hotel del Coronado version is a different, long drink with soda water.

Practical

Tips & pitfalls

What works at home and what to skip when making this drink.

Tips

Worth knowing before you pour

Always do a dry shake first to get the egg white foaming before adding ice.
Use a VSOP cognac or decent American brandy; cheap brandy makes a harsh sour.
Fresh lemon juice is non-negotiable for this drink to taste right.
Dash the bitters onto the foam at the very end so they sit on top.

Avoid

Common mistakes

Shaking with ice first leaves you with thin, watery foam.
Bottled lemon juice makes the drink taste metallic and flat.
Using a very old egg can ruin the foam and risk making you sick.