Citric Acid Free Bourbon Whiskey Sour
A well-made whiskey sour is one of those cocktails that feels both timeless and effortlessly cool, and this version delivers that perfect balance of spirit, sweetness, and brightness. For anyone avoiding citric acid as an additive, the key here is using fresh lemon juice rather than bottled lemon juice or commercial sour mix, which often sneak in citric acid as a preservative or flavor enhancer. Fresh-squeezed juice is the real deal — no additives, no surprises, just clean tartness that plays beautifully against the warmth of bourbon or rye. The simple syrup keeps things smooth and sweet without any hidden ingredients, so you stay in full control of what goes into your glass. A vigorous shake over ice chills everything down and gives the drink that satisfying, slightly frothy texture right before it hits the rocks. Garnish with a maraschino cherry and a lemon wheel if you want to make it look as good as it tastes — this one is genuinely hard to improve on.
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Learn more →Ingredients
1 serving
- 2 oz bourbon or rye whiskey
- ¾ oz fresh lemon juice
- ¾ oz simple syrup
- 1 cup ice cubes
For serving
- 1 maraschino cherry, for garnish (optional)
Can be omittedmaraschino cherry
- 1 lemon wheel or half-wheel, for garnish (optional)
Instructions
- 1
Fill a cocktail shaker with ice. Add the whiskey, lemon juice, and simple syrup.
- 2
Seal the shaker and shake vigorously for 15–20 seconds, until the outside of the shaker is very cold and frosty.
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