Eggless Bourbon Whiskey Sour
Classic whiskey sours often call for egg white to create that signature frothy top, but this version skips it entirely and still delivers a beautifully balanced, refreshing cocktail. Bourbon (or rye if you prefer a spicier edge) meets bright fresh lemon juice and just enough simple syrup to round out the tartness — no foam required. A vigorous shake over ice chills everything down fast and gives the drink a satisfying, slightly silky texture on its own. Strain it over a fresh rocks glass, drop in a cherry and a lemon wheel if you're feeling fancy, and you've got a bar-quality pour in under two minutes. It's the kind of drink that tastes like it took way more effort than it did.
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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)
- 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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