Whiskey Sour
A classic Whiskey Sour cocktail recipe made with bourbon, lemon, simple sugar, and egg white. Frothy, citrusy, and refreshing.
Servings: 1 cocktail
Ingredients
- 2 ounces bourbon
- 3/4 ounce lemon juice
- 1/2-3/4 ounce simple syrup
- 1 egg white or 1 ounce of aquafaba
- Luxardo cherry and orange wedge for garnish
Instructions
- Dry shake first: in a shaker, combine bourbon, lemon juice, simple syrup, and egg white. Shake vigorously, without ice, for 20 seconds. A dry shake helps break down the proteins in the egg white, resulting in a creamier and smoother texture.
- Add ice and shake for an additional 5-7 seconds.
- Double strain into a chilled old-fashioned glass over fresh ice or serve it straight up in a coupe glass.
Notes
if you're unsure of using raw eggs, try pasteurized eggs or liquid pasteurized egg whites. For a vegan alternative, substitute 1 ounce of aquafaba (chickpea water from a can of chickpeas). It's flavorless and can be treated the same way as egg white.
Cocktails with egg white should be shaken first without ice (dry shake) and then again with ice afterward. A dry shake helps break down the proteins in the egg white, resulting in a creamier and frothier texture with a thick head of foam.
Always double-strain shaken cocktails through a fine mesh strainer. This removes tiny ice chips and also aerates the egg whites.
Chill your glasses ahead of time in the freezer to keep your drinks cooler for longer. This is one of my favorite tricks in the summer.
Shaking with larger ice cubes or ice chunks will prevent the ice from breaking down and producing small ice chips. This makes straining easier and enhances egg white foam and head retention.
Nutrition
Serving: 1g | Calories: 221kcal | Carbohydrates: 18.5g | Protein: 3.8g | Fat: 0.2g | Saturated Fat: 0.2g | Sodium: 53mg | Fiber: 0.1g | Sugar: 0.7g