Malibu Whiskey Sour Cocktail Recipe

I love mixing up classic cocktails with a twist, and honestly, the Malibu Whiskey Sour is one of my top picks to make at home. There’s something about that bold whiskey flavor mingling with a smooth, tropical vibe that just works.

This drink nails the balance of sweet, tart, and refreshing—super simple, but it stands out.

Every time I whip up this sour cocktail, I get that familiar whiskey kick and a hint of coconut from Malibu. It’s easy, doesn’t call for weird ingredients, and you don’t need fancy tools.

Perfect for a chill night or when friends drop by, honestly.

You’ll see exactly how I put it together, step by step, and what you’ll need. I’ll even tell you what to expect from the taste, just so you know why it’s worth a try.

Malibu Whiskey Sour Cocktail Recipe

I really like how bourbon’s smoothness pairs with that tropical Malibu kick. Fresh lemon juice, simple syrup, and a dash of bitters bring in just enough sweet and tart to keep things interesting.

Honestly, it works for pretty much any occasion.

Equipment

When I make this drink, I grab a few basic tools. Having the right stuff on hand just makes things smoother—and the results more consistent.

• Cocktail shaker (Boston or cobbler, whatever’s handy)
• Strainer (Hawthorne strainer is my go-to)
• Jigger for measuring
• Citrus juicer for fresh lemon juice
• Bar spoon (if you need to stir)
• Rocks glass or old fashioned glass
• Ice cubes (regular or those big, clear ones if you’re fancy)

If I’m using egg white, I always go for a shaker that seals tight, since I dry shake first. A good strainer keeps the pour nice and smooth.

Ingredients

I always measure things out—keeps the flavors balanced and predictable. Fresh stuff really does make a difference here.

• 2 oz bourbon whiskey
• 1 oz Malibu rum
• 1 oz fresh lemon juice
• 3/4 oz simple syrup
• 1 egg white (optional, but I like the foam)
• 2 dashes Angostura bitters
• Ice cubes
• Lemon wheel or cherry for garnish

I never use bottled lemon juice if I can help it. The egg white is totally up to you, but honestly, I love the creamy foam it gives.

Instructions

Here’s how I do it, just to keep things straightforward.

• Pour bourbon, Malibu, lemon juice, simple syrup, and egg white into your shaker.
• Dry shake (no ice) for about 15 seconds to get that foam going.
• Toss in some ice and shake again until it’s chilled.
• Strain into a rocks glass filled with fresh ice.
• Dash on the Angostura bitters over the foam.
• Garnish with a lemon wheel or cherry, and you’re good to go.

If you’re using egg white, don’t skip the dry shake—it really makes the foam hold up and look great.

Notes

I usually tweak the sweetness depending on who’s drinking. If someone doesn’t want it too sweet, I just cut back on the simple syrup. More of a citrus fan? Add a splash more lemon juice.

Bourbon gives a solid backbone, and Malibu brings in that coconut softness. Bitters add just enough spice to keep things balanced.

I always go for large ice cubes—they melt slow, so the drink stays cold without getting watered down in seconds.

Tasting Notes

I take a sip and right away, it’s smooth and light. That sweet coconut from Malibu leads the way.

Then the fresh lemon juice adds just enough tang, cutting through the sweetness. There’s a clean, refreshing edge that sort of sneaks up on you.

The texture feels softer than a classic whiskey sour. I always expect more bite from the original, but this one drifts into a tropical, laid-back vibe.

It doesn’t hit as sharply, which honestly makes it nice for slow sipping during happy hour. I could see myself reaching for it when I want something easy.

If I compare it to a New York Sour—you know, the one with the red wine float—this cocktail stays much brighter. It skips the richer, heavier notes you get from bourbon or rye.

Malibu really keeps things simple here. I like how the flavors don’t get muddled or weighed down.

Sometimes I wonder what Jerry Thomas, the guy behind those early cocktail recipes, would think of this twist. His whiskey sour felt bold and spirit-forward, but this version? It’s like the mellow cousin, trading punch for coconut-kissed sweetness.

Honestly, it makes me want another sip.

Here’s what stands out for me:

• Sweet coconut upfront
• Citrus tang in the middle
• Gentle whiskey warmth at the end

Each part shows up clearly. I don’t have to overthink it—it’s just an easy, familiar drink with a breezy, tropical spin.