Red Meat Allergy Friendly Bourbon Whiskey Sour
A well-made whiskey sour is one of those cocktails that feels both classic and effortlessly cool, and this version delivers exactly that balance of tart, sweet, and smooth. Fresh lemon juice is the real hero here, giving the drink a bright, zippy edge that bottled juice simply can't match. The simple syrup rounds everything out without overpowering the whiskey, so the spirit stays front and center where it belongs. Managing a red meat allergy doesn't typically complicate your drink order, but it's always reassuring to know exactly what's going into your glass — and this recipe keeps things completely clean and straightforward. Shake it hard until that shaker frosts over, strain it over fresh ice, and finish with a cherry and lemon wheel if you want to make it look as good as it tastes. It's the kind of cocktail that works equally well as a happy hour treat or the opening act to a dinner party.
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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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