Low Sodium Whiskey Sour
Few cocktails hit the sweet spot between tart, sweet, and smooth quite like this classic. Fresh lemon juice brings bright acidity, bourbon adds warmth and depth, and simple syrup ties it all together without any unnecessary extras. The real magic here is the pasteurized egg white — a dry shake before the ice goes in builds a silky, cloud-like foam that sits beautifully on top of the finished drink. That two-shake technique is worth following closely: the first shake emulsifies everything, and the second chills it down to perfection. Since none of the ingredients call for added salt, this is a naturally clean pour that lets the bourbon and citrus do all the talking. A strip of lemon peel or a maraschino cherry on top makes it look like something you'd pay good money for at a bar — except you made it yourself in about two minutes.
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Learn more →Ingredients
1 serving
- 2 oz bourbon
- ¾ oz fresh lemon juice
- ¾ oz simple syrup
- 1 pasteurized egg white
- ice cubes, for shaking and serving
For serving
- 1 strip lemon peel or 1 maraschino cherry, for garnish (optional)
Instructions
- 1
Combine the bourbon, lemon juice, simple syrup, and pasteurized egg white in a cocktail shaker without ice. Seal and shake vigorously for 15 seconds, until the mixture is foamy.
- 2
Add a generous handful of ice to the shaker, seal, and shake again for another 10–15 seconds, until the outside of the shaker is very cold.
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