Whiskey sours incorporate lemon juice for their signature “sour” element, which pairs well with the whiskey and whipped egg whites. For the best results, opt for fresh lemon juice.

That’s because utilizing prepackaged lemon juice will yield a mediocre whiskey sour. Bottled versions often contain preservatives that may affect the flavor of your drink.

This, along with the fact that citrus juice doesn’t keep its bright, refreshing taste for very long after squeezing, makes fresh lemon juice the superior choice for whiskey sours.

Ideally, you should let your lemon juice sit for anywhere between 4 to 10 hours after squeezing and before use, to ensure the best balance between all the flavors.

However, if you’re short on time, freshly squeezed juice can work as well. Just remember that it won’t be quite as mellow and can taste a bit too sharp immediately after juicing.