The Whiskey Sour is a crowd favorite for its pleasing balance of flavors. Typically made using bourbon or rye whiskey, the smoky taste of bourbon is well complimented by the sour and sweet ingredients.

The first recorded history of this drink was in the 1862 book by Jerry Thomas called The Bartender’s Guide. However, it is well noted that for a century prior, the basic recipe was used to combat the challenges faced by sailors during sea travel. Malnutrition, scurvy, and sea sickness were a serious issue to contend with and a captain’s solution was to assist their ailing crew with liquor, sugar, and lime/lemon juice. What a medicine!

Like many food or drinks made from necessity, it has carried forward over the years as a fan favorite. To this day we savor the simple but delicious concoction. In this day and age where health consciousness has become the necessity, we like to add kombucha cocktails to the mix to fix what ails ya!

In this recipe we will show you how to fix a classic cocktail with a modern twist using kombucha. The Kombucha Whiskey Sour. Be the talk of your next party and serve something different.


  • Jigger or Shot Glass
  • Short Glass for serving
  • Cocktail Shaker and Strainer


  • 1.5 ounces of bourbon or rye whiskey
  • 1 lime wedge
  • 2 ounces of raw kombucha
  • 1/4 ounce of simple syrup (optional) – equal parts water and plain sugar dissolved
  • 1 Egg White (optional)
  • Ice cubes


  1. Combine the whiskey, kombucha, egg white (optional), simple syrup (optional) and ice in the cocktail shaker cup.
  2. Squeeze the lime wedge and set aside.
  3. Shake vigorously.
  4. Strain and serve. Add the lime wedge for garnish.


  • Both kombucha and lime juice have a sour flavor. Most prefer to use a bit of simple syrup to increase the sweetness to balance the tart citrus.
  • If your kombucha still has a lot of sugar remaining this may not be necessary.
  • You can use egg white to give the frothy texture that a typical whiskey sour has.