Eosinophilic Esophagitis Friendly Bourbon Whiskey Sour
Tart, sweet, and bracingly refreshing, this classic whiskey sour is the kind of cocktail that feels effortlessly sophisticated without requiring a trip to a fancy bar. The combination of bold bourbon, bright fresh lemon juice, and smooth simple syrup hits every note — sharp, mellow, and just a little boozy. For anyone managing eosinophilic esophagitis, navigating drinks and mixers at restaurants can be genuinely tricky, since many pre-made sour mixes are loaded with additives, artificial flavors, and mystery ingredients that can be hard to vet. Making it at home with just four clean, straightforward ingredients puts you fully in control of what goes into the glass. A vigorous shake over ice gets everything perfectly chilled and slightly diluted, which softens the edges and makes the whole drink feel balanced and smooth. Finish it with a maraschino cherry and a lemon wheel if you want that classic cocktail-hour presentation, or keep it simple and just enjoy it straight from the rocks glass.
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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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