Popular in its heyday right alongside the Manhattan and old-fashioned is the whiskey sour. While poor sour mixes may be responsible for the decline of its popularity over time, bartenders have revived the classic by ditching the mixes and going back to using solid ingredients. While trendy bars may have their own spin on the classic, the first written account of the whiskey sour is the 1862 book The Bartender’s Guide, but it was probably around way before that. In the book the recipe called for sugar, lemon, and whiskey.

If you swear it’s not a whiskey sour without the egg however, then here’s what you need to do to whip up a frothy whiskey sour. In a shaker with ice, add two ounces of whiskey, an ounce of lemon juice, egg white, and a dash of simple syrup. Shake, then strain into a rocks glass with ice. Now let your worries melt away as you imbibe this frothy, citrusy cocktail.