If you associate whiskey sours with sticky dive bars and bad hangovers, it's likely because you haven't had one made properly. The ideal whiskey sour is all about the right ratios.

To mix the drink like a pro bartender, start with two ounces of whiskey, ¾ ounces of lemon juice, and ¾ ounces of rich simple syrup made with two parts sugar to one part water.

The ratio is a great baseline for getting the right notes of spiciness from the whiskey and acid from the lemon juice, which are then smoothed out with a bit of sweetness.

Whiskey sours, being citrus-based, must be shaken over ice to get a foam on top. Adding an egg white and dry shaking everything before adding the ice can take the foam up a notch.

For a vegan foam, use two tablespoons of aquafaba. In sum, all you need to do is follow the golden ratio, shake the ingredients, and strain the drink into a coupe or rocks glass.